By making preparations for the winter, the hostesses strive to retain all the benefits of vegetables, fruits and berries. Any heat treatment destroys some of the vitamins they contain, but it takes a lot of space to store frozen food. We have to invent recipes that allow you to minimize the cooking time. “Five minutes” honeysuckle jam is usually prepared in several passes, but it does not have to be boiled for more than 5 minutes in a row. Due to this, not only a significant part of the nutrients contained in the berries is saved, but also their unique oblong shape.
Cooking Features
Beginning hostesses with caution carry out the first experiments associated with the preservation of berries for the winter. In fact, you should not be afraid of failure, if you know the details of the technological process and follow the instructions that accompany the recipe.
- No need to wash the honeysuckle in running water, so as not to violate the integrity of the fruit. Berries are better to pour in a large container filled with clean water, rinse, removing the leaves and litter, fold in a colander. If the berry is very dirty, the procedure can be repeated. After that, the honeysuckle is dried, poured on a towel. The fabric absorbs moisture, making the berries dry faster.
- Recipes for making “Five minutes” jam made from honeysuckle include mixing berries with sugar. Spoon it can not be done so as not to damage the berries. Taz or pot better shake several times. So the berries will remain whole and sugar will cover each of them.
- When preparing the “Five Minute” type of preserves, the berries are allowed to soak in sugar syrup, taking long breaks between the heat treatment steps. They can not be cut, otherwise the workpiece may deteriorate much earlier than you expect. Haste in this case can be costly.
- In the jam, which is cooked only 5 minutes or 2 times in 5 minutes, put more sugar than usual. To avoid sugar, you can add citric acid to it. Per kilogram of berries take 1 g of lemon.
- If you are harvesting honeysuckle jam for the winter, you need to arrange it in sterilized jars. Closing blanks can only metal covers that provide a snug fit. Lids must be boiled before use.
“Five minutes” honeysuckle jam can be stored at room temperature, then its shelf life is 6 months. When stored in a cool room, the temperature in which does not rise above 16 degrees, the product will not deteriorate within a year.
“Five minutes” honeysuckle jam without adding water
The composition (1, 75-2 l):
- honeysuckle - 1 kg;
- sugar - 1, 5 kg;
- citric acid (optional) - 1 g.
Method of preparation:
- Pick the berry, rinse, let it dry.
- Fold into a basin or pan, each layer sprinkling with sugar.
- Cover the pot with a lid and shake well several times.
- Store for 2-3 hours in the refrigerator. Troubles will not happen, even if you leave the berry in the refrigerator overnight. During this time, the honeysuckle will make juice, sugar dissolves.
- Put a container with honeysuckle on fire. Over medium heat bring to a boil. Without diminishing the intensity of the flame, boil the berry for 5 minutes, removing the foam protruding on the surface with a wooden spoon. You should not throw away the foam: it will be a nice addition to tea.
- Remove the dishes with honeysuckle from the stove. Cover with insect protection cloth. Leave to cool. Jam should cool to room temperature. When this happens, depends on the amount of dessert. If you boil it out of the amount of food specified in this recipe, it will cool in 4-5 hours.
- Return the jam to the stove. Add citric acid. On an intense fire, bring the berry mass to a boil, cook for 5 minutes.
- Wash jars and lids that fit them. Sterilize the jars over the steam or in the oven, boil the lids.
- Spread the jars on the jars, close them tightly.
When the jam has cooled, it can be stored for storage in an unheated pantry or basement. It does not hurt to stick labels on the jars with the date of dessert preparation in order to have time to use it before it spoils.
“Five minutes” jam from honeysuckle with water
Composition (for 2-2, 5 l):
- honeysuckle - 1 kg;
- sugar - 1, 5 kg;
- water - 0, 25 l.
Method of preparation:
- Prepare the berries by washing and drying them.
- Pour water into a basin, put it on a slow fire.
- When the water boils, start to add sugar in small portions, stirring the syrup each time until the sugar is completely dissolved.
- In a hot syrup, lower the prepared berry.
- Cover the pelvis with gauze, leave for 3-4 hours.
- On an intense fire bring the syrup to a boil, boil the berry in it for 5 minutes.
- Remove the pelvis from heat, leave for 3-4 hours.
- Bring the jam to a boil again and cook for 5 minutes.
- Spread out a hot treat on sterilized jars, roll them up.
This recipe allows you to get a little more jam than the previous one, but it will be less thick.
A simple recipe for jam from honeysuckle “Five minutes”
Composition (2 liters):
- honeysuckle - 1 kg;
- sugar - 1, 25 kg.
Method of preparation:
- Put the prepared honeysuckle into the basin, pouring sugar.
- Remember the masher or chop the berries using a blender.
- Bring to a low heat until boiling.
- Add heat, cook for 5 minutes.
- Spread over prepared cans, cover them with metal lids. If you keep the dessert in the fridge, you can use nylon covers.
According to this recipe, jam from honeysuckle can be cooked faster than the previous ones, but it cannot be kept at room temperature. It is permissible to store this preparation only in a cool room, ideally in a cellar.
“Five minute” jam from honeysuckle is brewed using a special technology that allows to reduce the heat treatment time to 5 minutes and thereby preserve the beneficial properties of the berry. Such a treat can be harvested for the winter.
