How to make honeysuckle jam - a step-by-step recipe for preparing it for the winter

Categories: Jams

One of the most powerful remedies for supporting immunity in winter is honeysuckle jam. It is prepared in different ways. Some people like jam with seeds, others prefer a jelly-like mass. With seeds, the jam turns out to be slightly tart, while the ground jam has a more delicate taste and consistency. But both options are equally healthy and tasty.

Ingredients: honeysuckle, sugar
Time to bookmark: Summer

Honeysuckle, depending on the region of growth, has varying degrees of sugar content and acidity. Therefore, you need to select the amount of sugar based on the quality of the berries. On average, the ratio of sugar to berries is 1:1; in some cases, you need to take a little more sugar.

Wash the berries. If they are overripe and slightly crushed, it’s okay, the main thing is that they are not rotten or moldy.

Pour the berries into a saucepan and mix them with sugar. Do not wait for the juice to release, but use a wooden spoon to stir the berries to release the juice. If the berries are a little dry, you can pour a glass of water into the pan.

Place the pan on the heat and stir until the berries boil. After this, turn the heat down so that the honeysuckle barely simmers and cook until the berries are completely boiled and the sugar has melted. This usually happens in 10-15 minutes, depending on the number of berries.

Remove the pan from the heat and cool slightly. Grind the honeysuckle through a sieve to separate the seeds and make a smooth berry puree. This is not necessary, but if you want to get rid of the seeds, this is the only option.

Place the pan back on the heat and bring to a boil. Be sure to skim off any foam that forms during boiling.

Honeysuckle jam should be boiled until the mass has reduced to 1/3 of its original volume.

Check the readiness of the jam with a drop. Cool the plate, add a drop of jam onto it and tip it. If a drop flows, it means the jam is not ready yet. If the drop remains in place, then it’s time to pour the honeysuckle jam into dry, sterilized jars and roll up this delicious and healthy dessert for the winter.