Honeysuckle Jam

Honeysuckle Jam

Honeysuckle ripens one of the first among the berries, and it is happy to eat it fresh. But sometimes the yields are so large that it is possible to prepare it for the winter. One of the most popular blanks is honeysuckle jam. It turns out tasty, tender and relatively short preparation.

Cooking Features

Even an inexperienced hostess can make a jam out of honeysuckle for the winter if she takes into account a few points.

  • A ripe berry is suitable for jam, but it should be processed immediately after harvest so that it does not have time to spoil. It is better to throw away the damaged fruits, despite the fact that the honeysuckle still has to be crushed when cooking jam - because of one spoiled berry, all the jam prepared for the winter can sour.
  • Honeysuckle is cleaned carefully, immersed in a colander in clean water, so as not to damage the berries.
  • After washing, the honeysuckle needs to be dried, otherwise the jam from it will cook for a long time and will be slightly less pleasant to the taste. Berries dry out faster if they are scattered on a towel that absorbs moisture well.
  • Honeysuckle contains a large amount of pectin, which makes it possible to make jam from it without adding gelling components and long-term evaporation. Usually the process of cooking jam from honeysuckle takes 30 minutes. If you need to speed up the process, you can use gelatin, then you have to cook dessert only 5-10 minutes. This will save more nutrients contained in honeysuckle.
  • It is not recommended to use aluminum cookware for cooking jam from honeysuckle. This material, coming into contact with acids, which are many in the berry, forms harmful substances.
  • It is necessary to fold the jam out of honeysuckle over sterilized jars, cover with metal lids, which should be boiled beforehand.

The storage conditions for honeysuckle jam depend on the recipe used. Dessert usually stands well at room temperature, but sometimes requires storage in the refrigerator.

Classic honeysuckle jam recipe

The composition (1, 5-1, 75 liters):

  • honeysuckle - 1 kg;
  • sugar - 1, 25 kg.

Method of preparation:

  • Honeysuckle sort out, wash. Wait until the berry dries. Grind it with a blender or rub through a sieve.
  • Mix the berry puree with sugar, place in an enamel basin.
  • Cook over low heat, stirring and removing the froth protruding on the surface for 20-30 minutes, until the berry mass reaches the desired consistency.
  • Sterilize the jars and their lids.
  • Spread the jam over the jars, seal them cork tightly.

After cooling, the jam can be put away in the pantry - it is well worth it at room temperature. If you add more sugar to the glass, the jam will thicken faster and it will turn out a little more.

Jam of honeysuckle in haste (with gelatin)

Composition (2 l):

  • honeysuckle - 1 kg;
  • sugar - 1, 25 kg;
  • gelatin - 10 g;
  • water - 0, 2 liters.

Method of preparation:

  • Prepare the honeysuckle by sorting, washing and drying.
  • Crush the berry in any convenient way until mashed.
  • Sprinkle sugar, stir.
  • Cover the pelvis with gauze, leave for an hour to dissolve the sugar.
  • Boil and cool a glass of water.
  • Pour half a glass of water into a basin with honeysuckle, dissolve gelatin in the remaining water.
  • Place the pelvis with honeysuckle on a slow fire, boil the berries, removing the foam, 5-7 minutes after boiling.
  • Add gelatin, mix. Cook for another 2-3 minutes, remove from heat.
  • Spread the jam over sterilized jars, roll them up.

When the jam has cooled, it should be removed to a cool place (unheated storeroom, cellar). If you manage to allocate a corner for this piece in the refrigerator, it will be even better.

Honeysuckle jam without cooking

Composition (for 2, 5 l):

  • honeysuckle - 1 kg;
  • sugar - 2 kg.

Method of preparation:

  • Crush prepared honeysuckle to a puree state using a blender or meat grinder. To get jam with a more delicate texture of the berries can be rubbed through a sieve, but then the product yield will be slightly lower.
  • Stir the berry mass with sugar, remove to a cool place.
  • Stir the dessert periodically.
  • When sugar is completely dissolved in the berry puree and it acquires a jelly-like consistency, the dessert can be decomposed into sterilized jars and tightly closed.

Dessert made from honeysuckle according to this recipe can only be stored in the refrigerator.

Honeysuckle Jam with Strawberries

Composition (for 2, 5 l):

  • honeysuckle - 1 kg;
  • strawberries - 0.5 kg;
  • sugar - 1, 5 kg;
  • water - 0, 4 l;
  • gelatin - 20 g.

Method of preparation:

  • Honeysuckle pour water in the amount of 0, 2 l, boil for 5 minutes, then wipe the berry through a sieve.
  • Mash strawberries, mix with honeysuckle puree.
  • Add sugar, mix. Leave for half an hour.
  • Dissolve gelatin with cool boiled water.
  • Bring the berry mass to a low heat until boiling, boil for 15-20 minutes.
  • Add gelatin, mix.
  • After 2-3 minutes, remove the pelvis of jam from the heat, spread it over the prepared jars and roll it up.

The jam prepared according to the above recipe should preferably be stored in a cool room, but it will not deteriorate at room temperature for at least 6 months.

Honeysuckle jam is prepared easily and quickly, as this berry contains a lot of pectin. You can make a dessert according to different recipes. The storage conditions of the sweet billet depend on the cooking option.

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