Honeysuckle blanks for the winter are the best cooking recipes. How to cook honeysuckle? How is honeysuckle useful? Properties, vitamins

Fragrant and healthy berry honeysuckle harvesting for the winter make the most different from it. Jam is made from honeysuckle, it is dried, frozen or juice is made. This berry contains a lot of vitamins and minerals such as B vitamins and iron. Thanks to the use of honeysuckle berries and blanks from it, pressure decreases, tone increases, and capillaries strengthen.

Honeysuckle in sugar, required ingredients:

Honeysuckle one kilogram;
- sugar one and a half kilograms;

First option: sort and wash the honeysuckle berries. Put the berries in a bowl, cover with sugar, trying not to crush the berries, mix everything well. Fold the resulting mass into clean and dry jars, sprinkle some more sugar on top and close tightly with lids. We recommend storing such a workpiece in the refrigerator in the same way as it is stored.

The second option: sort out the honeysuckle berries, wash and chop with a blender or meat grinder, just as when cooking. Add sugar to the resulting puree and stir. Boil the resulting mass over low heat until all the sugar has melted. Then arrange in dry jars, close the lids.

Honeysuckle harvesting for the winter jam required ingredients:

Two kilograms of honeysuckle berries;
- two kilograms of sugar;
- lemon acid.

Sort the berries and wash. Put them in a basin, cover with sugar and leave to infuse for four hours. Then boil the berries for ten minutes, then leave the jam to infuse for eight hours.

When the jam is infused, cook it again. When all the berries are drowned, add a couple of grams of citric acid to it, mix and arrange in jars.

Honeysuckle one kilogram;
- sugar two kilograms;
- water.

Wash the honeysuckle berries and use a juicer to prepare the juice. Prepare a syrup from sugar and water, heat it to eighty degrees, then pour in the honeysuckle juice. The resulting syrup will cool slightly, and refrigerate for seven hours, during which time a foam will appear on the syrup, which will need to be disposed of. Then pour the syrup into bottles or jars and seal.

From the remaining berries after squeezing the juice, we recommend making a delicious treat for children - marshmallow. To do this, mix the berry cake with sugar, heat the resulting mass until the sugar is completely dissolved. Then cool it down and roll it into a cake, then put it on a baking sheet, sprinkle with a little sugar and dry in the oven. Before cutting the finished marshmallow, it is imperative to cool it down.

Honeysuckle one kilogram.

Carefully sort out the honeysuckle berries from the leaves and twigs, then wash them in warm water. Put all the berries on a napkin or paper towel and dry properly as before. Put the berries in a special freezer dish, first put them in the refrigerator for two hours, then transfer them to the freezer.

After long winter days, our body needs serious vitamins. The first greens and the first berries partially compensate for the vitamin deficiency and return us the opportunity to enjoy tastes slightly forgotten in a year. The first berries are especially delightful. As I promised earlier in the article, when I wrote, today I will tell you what recipes for honeysuckle dishes I cook myself.

And the first berry crop, which appears in some regions at the end of May, is honeysuckle. She is rightfully considered the discoverer of the berry season, despite the fact that thanks to the various varieties, the fruits of honeysuckle can be harvested all summer.

The fresh berries of this plant have unique flavors with multiple shades, which allows them to be used in the preparation of a wide variety of dishes and drinks. Shades of light sourness or light bitterness of certain varieties give a special taste to sauces and marinades, and sweet varieties of berries become a fragrant basis for a variety of desserts and homemade preparations for the winter. Let's take a look at some of the recipes for these amazingly healthy berries.

So, we need:

For the test:

• 2 chicken eggs;
• 100 g granulated sugar;
• 50 g butter;
• 50 ml of milk;
• 150 g of cottage cheese (preferably a dense consistency);
• 200 g flour;
• 1 tsp baking powder.

For filler:

• 1 cup honeysuckle fruit
• 100 g granulated sugar;
• 300 g sour cream;
• 2 chicken eggs;
• vanillin.

We start preparing the dough by rubbing the curd through a sieve. Beat eggs and sugar in a separate bowl, then add cottage cheese, butter, warm milk, sifted flour and baking powder there. After kneading the dough, we send the dishes with it to the refrigerator.

Let's start preparing the filler. To do this, beat eggs with sugar, add sour cream, vanillin. If the filler seems liquid, you can put a tablespoon of starch in it.

Knead the cooled dough, roll out and place in a baking dish. Pour out the filler and place the honeysuckle berries on top. The cake should be baked at 180 ° C for about 50 minutes. It turns out a very colorful curd cake with honeysuckle.

Fresh honeysuckle berries are very tender, they quickly choke with frequent pouring and long-term transportation. Therefore, the shelf life of fruits is short. What to do with damaged berries? Do not throw them away? Rational owners have long been using crushed fruits to make excellent homemade wine and note that honeysuckle fermentation is an order of magnitude more intense than that of any grape.

Making wine from honeysuckle is no different from making ordinary homemade wine, but the color and aroma of the resulting drink will definitely not leave you indifferent. To make it, you first need to rinse and chop the berries in any way.

Then add 50 g of sugar for each kilogram of berry mass, leave the dishes with the mixture in a warm place for 3 days. With the appearance of the first signs of fermentation, juice is squeezed out of the mixture and placed in a separate bottle, and the cake is again filled with water in an amount equal to the squeezed juice.

After another 3 days, re-pressing is carried out and a new portion of juice is added to the previous one. Granulated sugar is poured into the bottle at the rate of 200 g per liter of liquid and left for further fermentation. It is convenient to use a conventional medical glove with punctured fingers as a water seal for the bottle.

When the fermentation process weakens, another portion of granulated sugar (200 g per liter of liquid) should be poured into the bottle, and after the final completion of fermentation, young wine is bottled and stored in a cool place for about a month. Wine experts recommend pouring new wine into clean dishes 3 times during this month in order to completely get rid of the sediment.

The slight sourness of honeysuckle in compotes helps to quench your thirst. These aromatic berries make drinks of amazing taste. To prepare compotes with even more multifaceted shades, you can add strawberries, mint leaves or apples to them.

Cooking honeysuckle compote for the winter, as a rule, is carried out in three ways:

1. the usual cooking of berries in water with sugar;
2. pouring honeysuckle with concentrated sugar syrup, followed by a four-hour exposure, sterilization and rolling;
3. pouring berries with freshly squeezed honeysuckle juice.

Usually housewives fill the jar with berries 2/3, add sugar to taste. After rolling, the cans are turned over and left in this position until they cool.

Honeysuckle blanks

In winter, homemade preparations from honeysuckle will surely delight loved ones and friends with a wonderful aroma and a whole range of useful substances. And many children have long appreciated such a delicious "medicine" as honeysuckle jam. How to make honeysuckle jam? There are many recipes for its preparation, but we will focus on the most basic ones.

Honeysuckle jam, recipe "five minutes"

Probably, this is the simplest and most troublesome recipe for making jam, which takes from 30 minutes to 1 hour of your time. At the same time, a rather impressive amount of nutrients is preserved in such a blank.

So, to prepare a "five-minute" from honeysuckle, we need:

• 2 kg of the berries themselves, 2.5 kg of sugar and suitable dishes. After picking and washing the berries, they should be crushed in a bowl with a wooden crush, then add sugar and put on fire. With constant stirring, complete dissolution of sugar should be achieved - this happens after 5-7 minutes.

Be sure to make sure that the five-minute jam does not boil.

Hot jam should be put in sterilized jars and rolled up. The jars should be in the "upside down" position until completely cooled.

Honeysuckle jam recipe

Since honeysuckle jam contains a sufficient amount of sugar, you can choose sour varieties to avoid excessive cloying. For 2 kg of fruit, you need 2.5 kg of sugar and 2 glasses of water.

The berry mass is poured with hot sugar syrup. Then the mixture is left for 4–5 hours. Then the berries are boiled for about 5 minutes and cooled for 8 hours. Cook the jam in this way twice. The third time, after a 5-minute boil, the finished mass is laid out in pre-sterilized jars and rolled up.

Honeysuckle jam without cooking

There is another way to make jam - this is jam without cooking, the so-called raw jam. This method is good because the berries do not lend themselves to any heat treatment, which means they better retain their beneficial properties. A distinctive feature of the method is the use of more granulated sugar and the mandatory storage of jam in the refrigerator or cellar.

The process of making jam without cooking is extremely simple: washed and dried berries are crushed and mixed with sugar in a ratio of 1: 1.5 or 1: 2, after which they are packaged in sterilized jars and rolled up.

You can make another dessert from honeysuckle - jam.

To prepare it, you need to select 2 kg of well-ripened berries, add 3 kg of sugar to them and pour 4 glasses of water. All ingredients should be boiled before the honeysuckle is cooked.

Remember to stir the jam constantly.

For better dissolution, the berries can be pre-suppressed. Hot jam is placed in sterilized jars, cooled and covered with parchment paper. Store jam in a cool place.

Honeysuckle jelly

Honeysuckle jelly turns out to be amazingly beautiful and aromatic. To prepare such a dessert, you will need to squeeze the juice from the slightly blanched honeysuckle berries and add sugar to it in a 1: 1 ratio. After that, the resulting mixture, with constant stirring, should be boiled down to a third of the original volume. Hot jelly is poured into jars and sterilized for 15–20 minutes. Then the jars are rolled up and cooled. You can store honeysuckle jelly at room temperature.

Honeysuckle pureed with sugar

This type of homemade preparation is not only tasty, but also very useful. And the cooking process itself is completely uncomplicated.

1 kg of washed and dried honeysuckle is ground with 1.5 kg of sugar until smooth. After that, the resulting mass is laid out in dry sterilized jars, closed and stored in the refrigerator until use. Mashed honeysuckle with sugar is good as a jam or as a filling in fruit drinks.

Who can and who can not use honeysuckle dishes?

Honeysuckle fruits have diuretic, astringent and anti-inflammatory properties. Even with a short heat treatment, they retain their medicinal properties, which is why any homemade preparations from this useful plant are so valuable for our body. In winter, a few spoonfuls of honeysuckle rubbed with sugar will bring our body a portion of vitamins and minerals that will help to cope with a cold or a virus.

Due to the content of iron and B vitamins in berries, honeysuckle is an excellent prophylactic agent against anemia, capillary fragility. And the pectins and anthocyanins contained in the fruits of the plant play the role of antioxidants, preventing cell aging and their transformation into malignant elements. These qualities of honeysuckle are uniquely beneficial for both women and men, especially in old age.

To date, no contraindications have been identified for the intake of honeysuckle dishes for pregnant and lactating women. The only point that needs to be taken into account when using the fruits of the plant is that the berries have a strong diuretic and choleretic effect. This property must be taken into account when drawing up a children's menu - it is advisable to control the amount of berries consumed by a child.

Having learned about the composition of honeysuckle, which is rich in various minerals and trace elements, and familiarized yourself with fairly simple to prepare, but useful and tasty recipes for dishes from it, it is worth thinking about how often we use this wonderful berry. After all, it turns out to be very easy to replenish the reserves of vitamins and nutrients in the body with the help of honeysuckle, even in winter.

It is enough just a little work in the summer and you will have a sweet and tasty "medicine" for the whole year. I advise you to pay attention to this miraculous berry, which grows imperceptibly around us, and be sure to try to cook some dishes with it.

Harvesting honeysuckle for future use

Fresh berries of edible honeysuckle are used as an antiscorbutic agent, fortifying, improving the activity of the liver and stomach, and also as a remedy for a number of skin and eye diseases. The high content of vitamins C and B allows this plant to be used in the diet for the prevention of atherosclerosis and hypertension, gastrointestinal and other diseases.
Honeysuckle fruits are eaten fresh, compotes, jam, syrup are cooked from them, juice, wine, jam are prepared, pies are baked and used as food coloring.

1. Compote
Rinse the selected ripe berries, dry in air, put in glass jars, filling them by 2/3 of their volume, pour hot sugar syrup, close the lids, pasteurize in hot water at 80 ° C and roll up the lids. Prepare the syrup by dissolving 400 g of sugar in 1 liter of water. Boil the syrup for 10-15 minutes.

2. Diet compote
Pour the selected and dried berries with juice from the same berries without sugar. Pasteurize half-liter jars at a temperature of 85

90 ° C for 15 min.

3. Juice
The juice is harvested for future use with sugar and without sugar.
Squeeze out the juice using a regular juicer. For a greater yield of juice, the berries are pre-blanched for 3-5 minutes. It is more convenient to store such juice not in jars, but in sterilized bottles in a cool place. Instead of a cork, put on a sterile rubber teat on the neck of the bottle and push it into the bottle. Store in a cool place. First of all, use juice from those bottles in which fermentation began, squeezed out the cork and it stood upright.
The juice can be used to make syrup, wines, jellies, marmalade, mousse and drinks.
The remaining pomace is used to prepare marshmallow according to recipe No. 8

4. Jam
Prepare unripe and freshly picked berries, pour over syrup and soak in it for 3-4 hours. When the berries are soaked in syrup, cook them for only 5-6 minutes so as not to boil. After that, you can take a break for 5-8 hours and re-cook until tender. In the finished jam, the berries do not float. Such jam can be stored without hermetic sealing. To prevent sugaring during the last cooking, add 1 g of citric acid per 1 kg of jam. The most optimal ratio of sugar and berries in a 1: 1 ratio.

5. Honeysuckle jam
At the same time, put 1.5-2 kg of sugar, 1 kg of honeysuckle berries in a saucepan and add 1-2 glasses of water. Cook until the berries are boiled with constant stirring. Close the jars with parchment paper, store in a cool place.

6. Honeysuckle, mashed with sugar
Mix berries (1 kg) with sugar (1.5 kg), and grind in a meat grinder. After that, heat the mixture until the sugar is completely dissolved and store it in a cool place without hermetic sealing.

7. Honeysuckle in sugar
Put freshly picked ripe berries in glass jars, sprinkle with sugar. Mix gently. Top with granulated sugar and cover with parchment paper.

8. Honeysuckle pastilles
After receiving the juice, mix the pomace with granulated sugar at a ratio of 1: 1, leave for 3-5 hours to dissolve the sugar or heat for 10-15 minutes. Roll the resulting mass in the form of juices on a plywood sheet, sprinkle with sugar, dry in a Russian oven or in the oven and cut into diamonds.

9. Honeysuckle jelly
Dilute honeysuckle juice with water in a 1: 1 ratio, add soaked gelatin (5 g per 1 glass of juice), boil for 3-5 minutes and pour into vases or bowls.

10. Dried honeysuckle
Dry slightly unripe berries in the sun on clean sheets of plywood or on paper. To speed up the drying process, place the berries on baking sheets and dry in an oven at a temperature of 40-60 ° C.
If drying in the sun lasts 7-10 days, then in the oven for 6-10 hours.

Other related news:

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Honeysuckle is an amazing and interesting plant. Few people pay attention to these tall bushes in spring, but the large berries, which then emerge from the flowers, are extremely useful. They can be used to prepare various vitamin rolls.

In spring, honeysuckle blooms brightly and actively, its buds smell nice. The oblong blue berries appear in early summer. They have a sweet and sour taste with hints of bitter taste. But they have a delicate aroma, and all varieties of honeysuckle are extremely useful in composition.

Interesting! Small berries contain all the B vitamins, ascorbic acid and compounds that have a beneficial effect on the work of the heart and vascular system. In folk medicine, all parts of the plant are used as medicinal ones. At home, it is mono to prepare interesting types of seaming from berries.

Honeysuckle blanks for the winter: recipes may be different. But, since these are berries, then, most often, we are talking about jam or other options for a sweet winter delicacy. Berries can be dried or frozen at will, sour, but very useful juice is squeezed out of them.
Interesting! Regular use of honeysuckle brings the pressure back to normal (lowers it), increases the overall vitality, strengthens the capillaries.

Options for recipes for harvesting honeysuckle for the winter

What do you need:
A kilogram of ripe honeysuckle berries;
500 grams of granulated sugar;

The berries need to be sorted out and washed well before starting to prepare the recipe. Then pour into a saucepan and add sugar. You need to stir, but do it very carefully so as not to crush the berries. Now clean glass jars are taken. They need to shift the berries with sugar, add literally a tablespoon of granulated sugar on top. Close the lid. It can be stored in the refrigerator for several months.

In the second recipe for harvesting berries with sugar, you will need to grind the honeysuckle using a meat grinder, mixer, you can also use a blender. Add granulated sugar to the berry puree and boil over low heat. The purpose of heating is to completely dissolve the sugar. Then put the mass in glass jars, close, send to the refrigerator.

What do you need:
Two kilograms of honeysuckle berries;
Sugar in the amount of two kilograms;
Lemon acid;

Sort the honeysuckle, rinse the selected berries thoroughly. Pour the berries into a bowl and sprinkle with sugar. Leave on for four hours. Then put on fire and cook for ten minutes. The jam is almost ready: it still needs to stand at rest for ten hours.

Then boil the jam again: the berries will begin to sink. Now it remains to add a pinch of citric acid. It remains to mix the jam well, you can lay it out in sterilized jars and roll up using tin lids. You can also make pear jam.

What do you need:
A kilogram of honeysuckle;
Two kilograms of sugar;
Water;

Honeysuckle berries are prepared in the usual way. It is necessary to sort them out and rinse them. Next, squeeze out the juice using a juicer. Make a syrup based on sugar and water (do not heat the water more than 80 degrees). When the desired temperature is reached, pour the juice of the berries into it. Cool the syrup, refrigerate for seven hours.

While in a cold place, foam may appear on the syrup: it must be removed. After that, pour the syrup into bottles or cans, close tightly and send for winter storage.

When the juice is squeezed out, the cake will remain. Don't throw it away. You can make a marshmallow. For this, the cake is mixed with sugar. Heat the mass so that the sugar in it is completely dissolved. When the berry mass with sugar has cooled, it will be easy to roll it into a cake. Put the cake on a baking sheet, sprinkle with sugar and dry a little in the oven. Cut the marshmallow immediately, and be sure to let it cool before use. And here is a delicious pickled cherry recipe.

Honeysuckle blanks for the winter: recipes with sugar are not to everyone's liking. In this situation, you can simply freeze the berries. Be sure to carefully sort out the fruits so that there are no twigs or leaves between them. Put on a napkin and dry. Then put it in a bag, send it to the refrigerator for two hours, then move it to the freezer for permanent storage.

These are the ways you can harvest honeysuckle for the winter. In addition to the berries themselves, sugar and citric acid are often required. It is a pleasure to work with these berries, as well as to absorb such a valuable and useful product in winter.

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Honeysuckle berries appear in our gardens before anyone else, but, unfortunately, their season ends just as quickly. In order to please your body during the cold winter and the prolonged spring with their unique taste, in order to preserve the nutritional and healing properties for a longer time, you can make a variety of healthy and tasty homemade preparations from honeysuckle in the summer.

Several culinary recipes for processing honeysuckle berries - jam, mashed potatoes, jellies, pastilles, jam, frozen and dried berries, juice and compotes - delicious and healthy recipes designed to preserve the healing properties of berries and their nutritional value and useful properties.

Honeysuckle jam

Freshly picked unripe berries, cover with sugar in a 1: 1 ratio and soak in it for 3-4 hours. When the berries give juice and are soaked in sugar, put them on the fire and cook for 5-6 minutes.

Take a break for 5-8 hours and re-cook until tender. The state of readiness is determined by the berries that have ceased to float. If you do not want the jam to be candied, add 1 g of citric acid for each liter of jam during the last cooking.

Pour the washed and peeled berries with a small amount of water and put on fire, without boiling, remove from heat and mash hot with a blender. Add sugar to the resulting puree from berries at the rate of 500 g per 1 kg of berries and, stirring constantly, heat at 85 ° C for 5 minutes. Divide the resulting puree into jars and close hermetically.

1l honeysuckle juice
800g sugar

Add sugar to freshly squeezed honeysuckle juice, bring to a boil. Stirring continuously, boil the resulting syrup to 1/3 of the original volume. Then pour hot into jars and seal with a lid.

Honeysuckle pastilles

Mix the rest of the berries left after juicing with sugar in a 1: 1 ratio and leave for 3-5 hours to dissolve the sugar. Can be heated for 10-15 minutes to dissolve the sugar better. Roll the resulting mass into a cake, sprinkle with sugar and dry in the oven. Cool the finished marshmallow and cut.

The consistency of the jam resembles jelly, but it is cooked not from juice, but from whole berries. In a saucepan, combine 1.5-2kg of sugar, 1kg of honeysuckle berries and 1-2 cups of water. Put on fire and cook with constant stirring until the berries are boiled. Pour the finished jam into jars and seal it with a lid.

Blanch the berries for 3-5 minutes and squeeze the juice using a conventional juicer. Pour the resulting juice into sterilized bottles and close the lid tightly. You can add 150-200 g of sugar to 1 liter of your drink. Store the juice in a cool place.

Honeysuckle compote

To prepare compote, put fresh washed and dried berries in jars, filling them to 2/3 of the volume. Prepare syrup at the rate of 400 g of sugar per 1 liter of water - bring to a boil and simmer for 10 minutes. Pour the hot syrup over the honeysuckle, close the jar and pasteurize in hot water at about 80 ° C.

Honeysuckle compote without sugar

After washing and drying fresh berries, put the berries in jars, filling them 2/3 of the volume. Pour the honeysuckle in a jar with hot berry juice, close the jar with a lid and pasteurize in hot water at about 80 ° C. Store the finished compote in a cool, dark room.

Slightly unripe berries are suitable for drying. If possible, lay them out on sheets of paper and dry in the sun for 7-10 days. If this is not possible, then place the berries on a baking sheet and dry in the oven at 40-60 ° C for 6-10 hours.

Rinse the berries, dry them a little with a napkin and place them in a flat container with a layer not exceeding 2 cm. Put the container first in the refrigerator for 1-2 hours, and then transfer to the freezer. When the berries are frozen, pour them into an airtight container and put them back in the freezer.

Homemade honeysuckle preparations are usually made in small portions, since the berries do not ripen at the same time and crumble if they are not picked in time.

The very first sweetness that grows in Siberia is called honeysuckle. And now, after the cold days of winter, we are sorely lacking in vitamins. And in this tasty and juicy berry, there are just a lot of them (A B2, B1, P, C), even in its composition it is not inferior to lemon.

Also, in addition to them, it contains a lot of magnesium, which is necessary for the normal functioning of each organ. Potassium is essential for the work of the heart and blood vessels, that is, it makes the blood pressure optimal. Zinc is essential for wound healing and good digestion. Iodine is needed to prevent thyroid disease. Honeysuckle also contains phosphorus, iron, copper and other minerals.

By the way, if one of you, either one suffers from high blood pressure, it can quickly reduce it, therefore it is twice useful.

In one of my previous articles, it has already been described how to cook. Here I want to write in detail what other blanks can be made from it. Then you will immediately understand that you can eat it not only in season, but also for the whole year in any form. Whether in compote, jelly, jam, juice or frozen.

Well, I think I clearly explained how it is useful, and now let's move on to the recipes for ourselves.

Shrubs with this berry have been growing for me for a long time. But I just don’t understand why we didn’t do it before. After all, it turns out to be very tasty and unusual. If it is not lowered into the cellar in time, then the banks will be emptied instantly. Children especially like him very much when they are very thirsty. Why drink tap water if fortified compote is perfect for this purpose.

Ingredients:

• Honeysuckle - 0.5 kg.;
• Sugar - 500 gr.;
• Water - 5 liters.

1. Wash the jars or bottles thoroughly and turn them over to dry a little.

2. Boil the lids in water.

3. We sort out the berries from debris and stalks. We rinse in a colander under running water. We leave for a while so that the glass is superfluous.

4. We put it on containers in approximately the same quantity.

5. Boil water and pour it into jars.

You need to fill it up to the very neck so that it flows over the edge. Then you will know the exact volume of water that will fit and the container will be pasteurized.

6. Put the lids on top. We leave for 15 minutes.

7. Gently pour the water back into the pot and boil.

8. Pour sugar into each jar.

The calculation is as follows: for 1 liter of water, 1/2 cup (200 ml.) Of sugar.

9. Fill the compote again and close the container.

10. Turn over and cover with a fur coat.

After a day, you can take it to the cellar or to a cool place.

Sugar-free honeysuckle - recipe for diabetics

There are many ways to prepare sugar. But not everyone can do it. But those who have such a feature also want tasty and healthy food. In this case, we suggest that you make juice from the berries. To do this, you only need the fruits themselves and nothing else.

Ingredients:

• Honeysuckle

1. Thoroughly sort them out of leaves, debris, rot and stalks. Rinse in a colander under the tap.

2. Meanwhile, put a pot of water on fire and bring to a boil. We'll need it for blanching.

3. Without transferring the berries to another bowl, dip them in boiling water and keep for about 3 - 4 minutes.

4. Then immediately put into cold water for a few moments. So the fruits will remain intact.

5. Now use the juicer to squeeze out the juice.

6. Boil it and pour it into sterilized jars.

7. Roll them up and cool. Store in a cool place.

Jam recipe without cooking

There are many ways to make this dessert. But they are all similar in that the berries are constantly heat-treated. Most people think that this is no longer useful at all. This is not true! But by this method, all vitamins are stored for a long time.

Ingredients:

• Honeysuckle - 1 kg.;
• Sugar - 1.5 kg.;
• Citric acid - 2 g.

1. We sort out the berries from rotten and debris. We rinse under running water and leave it to glass.

2. Put them in a deep bowl and cover with sugar.

3. Mix everything well. We leave for 5 - 6 hours. During this time, it must be stirred so that the white crystals are completely dissolved.

4. Add citric acid.

5. Sterilize the jars and pour the jam into them.

This should only be stored in the refrigerator or cellar.

And now I propose to watch the video that I found on the Internet. It will be a bonus to this chapter, just how to make a boiled dish.

As you can see in this chapter, you learned how to make honeysuckle without boiling, which is beneficial for preserving many vitamins. And we watched a video recipe, which tells in detail about boiled jam. Therefore, cook and eat it with tea or milk with the whole family. Enjoy your meal!

Freezing grated berries with sugar

This is my favorite recipe. Since there is a minimum amount of sugar. After all, it is usually added in large quantities so that the dessert does not sour. And since we are going to freeze it, then we will not spoil anything.

Ingredients:

• Honeysuckle - 7 glasses;
• Sugar - 5 glasses.

1. We do everything as usual: sort out the berries and rinse them. Let the water drain.

2. We transfer them to a container and cover with sugar.

3. Mix thoroughly and try to suppress the fruits.

You can leave it that way. Then the jam will be just with crushed berries.

4. But we will grind everything with a blender.

5. When the sugar is completely dissolved, pour the jam into a container. It is better if these are disposable containers. There are more of them in the freezer.

6. Well, and accordingly we send everything there.

Honeysuckle jam - a recipe for the winter

The jam is usually watery. And therefore, it is not often used as a filling. I suggest making it thicker so that it can be easily applied to bread without spreading.

Ingredients:

• Honeysuckle - 2 kg.;
• Sugar - 2 kg.

1. We sort out the berries and rinse them. Let the water drain.

2. We pass them through a meat grinder.

3. Filter the resulting mass through a sieve.

4. Put mashed potatoes on fire and cover with sugar. We boil for about 15 minutes.

5. Pour hot jam into sterile jars and close the lids.

When it cools down, it will be thick. Thus, we used neither gelatin nor agar-agar.

These are the delicacies that can be made from any berry. In winter, you can eat a jar of jam with hot tea. Or treat unexpected guests. Cook and share with your friends. Bon Appetit!

You can make honeysuckle jam or compote. With the advent of refrigerators, where there is a quick freezing chamber, you can keep the berries almost intact. Dried fruits will be an excellent preparation. Try sugar-coated berries too. They are very similar to cranberries in sugar. Moreover, having prepared the berries in this way, they can be stored in the refrigerator for some time. You can enjoy such healthy "sweets" for a long time. Children can also be delighted with delicious desserts made from honeysuckle berries.

Honeysuckle for the winter

Only fresh berries without rot and defects are suitable for cooking. Honeysuckle berries, sorted out from leaves and other debris, are washed under running water and dried on a clean piece of cloth, after which they start cooking honeysuckle jam.

1 honeysuckle jam: a classic recipe

Preparation:

1. A glass of water is poured into a cooking bowl, 1 kg is spread. sugar and, having dissolved it, heated to a boil with constant stirring of the syrup. The liquid is kept on low heat for another 10 minutes, and then a kilogram of honeysuckle berries is put into it. After the mass has boiled, the basin is removed and placed in a cool place for about 7 hours (usually at night).
2. On the fire, the bowl with the jam is heated again and, stirring, boil for about 15 minutes, removing the resulting foam with a slotted spoon. The hot mass is laid out in sterilized jars and closed with ordinary lids.
3. To prevent the honeysuckle jam from becoming sugared, 1 gram of citric acid is added to the mass at the end of cooking. Such jam is stored on the balcony, in the cellar or in the closet, since even at low temperatures it does not freeze.
4. Some housewives cook honeysuckle jam in one go, but the amount of sugar will have to be increased to 1.5 kg. for every kilogram of berries. With this method of cooking, the berries retain their integrity.

2.Jam from honeysuckle with whole berries

Preparation:

1. A kilogram of prepared berries is poured into a saucepan or bowl, the same amount of sugar by weight is added and left to infuse for 4 hours so that the juice is released from the honeysuckle.
2. Then the container with the berry mass and juice is put on the fire and boiled for 5 minutes, then the workpiece is left to infuse for 7 hours. The honeysuckle jam is brought to a ready state by boiling for about 12-15 minutes, after which it remains only to pour it hot into jars under nylon lids.

3 thick honeysuckle jam

Preparation:

1. A glass of water is poured into a saucepan, a kilogram of granulated sugar is poured and syrup is boiled from these ingredients, keeping it after boiling over a fire for 10 minutes. Next, a kilogram of honeysuckle is poured into the sweet liquid, left to soak for 4 hours. Then the sweet mass is boiled for 4 minutes and left for 7-8 hours.
2. The jam is boiled until cooked with continuous stirring (the berries will begin to rise). For the winter, the billet is poured into jars under nylon lids.

4. Honeysuckle without cooking

Preparation:

1. If you are not a supporter of thermal processing of products, then there is an opportunity to prepare "live" jam. The shelf life of such a dessert will be no less than boiled. Everything is very simple. The biggest secret lies in citric acid.
2. Sort out the berries (1 kg.) And be sure to rinse them. Dry.
3. Fill with granulated sugar (15 kg.). Grind the berries with a meat grinder or blender.
4. Using a wooden spoon, mix the mixture thoroughly. Complete dissolution of sugar is required. Add citric acid.
5. Put the finished delicacy in sterile dishes (jars). Close tightly. Be sure to store in a cool place.

5 honeysuckle jam

Preparation:

1. Rinse honeysuckle berries, dry and grind in a blender or pass through a meat grinder.
2. Add sugar to the resulting mass (1.5 kg of sugar per 1 kg of berries) and 10 g of gelatin. Stir well and put on low heat. Bring to a boil. Stir the jam constantly so that the mass does not burn.
3. As soon as the jam boils, place it in sterilized jars, roll it up and put it in a dark place.

6 honeysuckle jelly

Preparation:

1. Method 1 - with gelatin. Mix the honeysuckle juice with water in equal proportions. Then add 20 g of swollen gelatin per liter of liquid. Place the cookware over low heat and simmer for a few minutes. Then put the resulting jelly in sterilized jars and seal tightly.
2. Method 2 - without gelatin. For 1 liter of juice, you need about 800 g of sugar. Mix freshly squeezed juice with sugar. Put on fire and bring to a boil. While stirring constantly, bring the liquid to 1/3 of the original volume. Then pour the jelly into the jars and roll up.

7 honeysuckle compote

Preparation:

1. Wash fresh honeysuckle berries in clean water, sort out and peel off the stalks.
2. Place the prepared fruits in sterilized jars and fill with sugar syrup (for 1 liter of water, 300 g of sugar).
3. Place the lids on the jars and place them in a pot of cold water. Heat to 85 degrees and wait 15 minutes. If the water boils, the pasteurization time is reduced to 3-5 minutes.

8 honeysuckle juice

Preparation:

1. Squeeze the berries.
2. Boil for a few minutes.
3. Pour into clean, sterile bottles.
4. Cool and cool.

9 honeysuckle puree

Preparation:

1. Wash the berries, peel them.
2. Pour in a little water and put on fire. After removing from heat until simmering, start mashing hot with a blender.
3. Add granulated sugar at the rate of 0.5 kg. sugar per 1 kg. mashed potatoes.
4. Next, you need to warm the mixture at 85 degrees for 5 minutes, then roll the puree into jars.

10 honeysuckle honeysuckle

Preparation:

1. Put the washed berries with removed impurities and stalks in a cardboard tray in even layers of no more than 2 cm. Put the tray in freeze for no more than 2 days.
2. Then pack the berries in plastic bags and, tightly packed, put in the freezer for long-term storage.

Bon Appetit!