Honeysuckle jam: simple recipes - how to make homemade honeysuckle jam

Preparing the berries

Not many varieties of honeysuckle are distinguished by good transportability, so it is advisable to sort the berries immediately after picking. You need to wash the fruits immediately before cooking so that they do not become sour ahead of time. When sorting honeysuckle, strong and dense berries are set aside for making whole-fruit jam, and soft and slightly overripe ones are set aside for pureed jam. Rotten specimens, leaves and other debris are also removed.

Methods for making jam

Whole fruit jam

To prevent the honeysuckle from losing its shape and spreading during cooking, it is dipped in hot syrup.To do this, sugar (1 kilogram) is combined with water (200 milliliters) and boiled over low heat for 3-4 minutes. Dip a kilogram of honeysuckle into clear syrup, and lightly shake the pan or basin so that the fruits are evenly distributed in the syrup.

After boiling, cook the jam for 10 minutes. Instead of the usual stirring with a spoon or wooden spatula, shake the container with jam. This will result in less damage to the berries. After the allotted time has passed, remove the jam from the heat and let it rest for 5 hours. Then the dessert is returned to the heat, boiled for 1 minute, and placed in jars.

Five minutes

So, a kilogram of fresh honeysuckle (you can take not very strong berries) is sprinkled with layers of granulated sugar in the same quantity. After 30 minutes, the fruits are mixed, and after another half hour the procedure is repeated.

If the berry has released little juice, then add a little water, literally 50 milliliters. Place the bowl on the fire, and with constant stirring, bring the jam to a boil. Continuing to work with a spoon, boil the mass for 5 minutes. To prevent the dessert from becoming sugary, add a solution of citric acid a minute before it is ready. To do this, dissolve ½ teaspoon of powder in a tablespoon of boiled water.

The Postripucha channel has prepared a video about making jam from fresh honeysuckle

From frozen honeysuckle

It’s not difficult to find frozen honeysuckle on store shelves, but still, many people prefer to freeze the leftover harvest themselves. Read about methods of such preparation here.

To make jam, take 1 kilogram of frozen berries. In a bowl, boil syrup from 100 milliliters of water and 1.2 kilograms of sugar. Honeysuckle is added to the sweet base (there is no need to defrost the product!).After thawing in the pan, the berry will give juice, which will dilute the thick sugar syrup, and the jam will acquire a normal consistency. Boil the jam for 10 minutes, and then put it, like a regular preparation, into dry, clean jars.

By the way, in addition to freezing and canning, honeysuckle is dried. At the same time, not only fruits are harvested, but also leaves along with twigs. Read more about drying honeysuckle in article our site.

Jam with apples

For cooking, homemade early varieties of apples are used, as well as purchased fruits. The ratio of apples and honeysuckle is 1:1, that is, for 500 grams of sorted berries, take 500 grams of sliced ​​apples, freed from seeds. If desired, peel the skin from the apples.

First add apples to boiling syrup (150 milliliters of water and 1.2 kilograms of sugar). With constant stirring, the fruits are boiled for 10 minutes, and then honeysuckle is added and the jam is cooked for 10 minutes.

Attention: The countdown starts from the moment it boils!

After this, the bowl of brew is left to cool. After approximately 6-8 hours, the berry-fruit mass is boiled over medium heat for another 5 minutes. The apples in the finished dish become slightly transparent and can be easily broken with a spoon, and the honeysuckle colors the jam a beautiful dark burgundy color.

With strawberries or wild strawberries

Very tasty jam is obtained in combination with wild strawberries. If a problem is found, this ingredient is replaced with regular garden strawberries.

The ratio of berries is 1:1 (500 grams of honeysuckle and 500 grams of strawberries). The products are laid out in layers in a wide basin, sprinkled with sugar. The total amount of sugar is 1.2 kilograms. Then the berries are allowed to stand so that the sugar is saturated with the released juice. It is best to keep the fruits candied for 12 hours.You can put the basin in the refrigerator overnight.

When a sufficient amount of juice has been released, start cooking. Bring the berry mass to a boil over low heat and then cook for 5 minutes. To allow the jam to cool, cover it with a cloth and leave to set. After 5-6 hours, boil the mass for another 5 minutes and twist into sterilized jars.

If you like apple jam, then an article on preparation methods has been prepared especially for you. jam from paradise apples ranetki.

No cooking

The easiest way to make honeysuckle jam is to grind them with sugar. To do this, the berries are combined with a sweetener in equal proportions. For those with a sweet tooth, the amount of sugar can be increased.

There is no need to cook this jam. It retains the maximum amount of vitamins, but its storage conditions and periods differ from conventional preparations.

Watch the video of how Elena Galkina prepares mashed jam with cooking on the stove

How to store honeysuckle dessert

Any jam that has been heat-treated can be perfectly stored in a basement or cellar for 1 year. A prerequisite for this is maintaining the cleanliness and sterility of the container. Above is a link to articles that cover this topic in detail.

The exception is the so-called “live” jam, which is prepared without using a stove. The ground berries are transferred to clean jars (maybe not sterilized), covered with a nylon lid, and stored in the refrigerator for no more than 2 months. If a longer preservation of the product is required, then the jam is placed in small containers, covered with a lid and sent to the freezer. Shelf life in the freezer is 6-8 months.

We present to your attention a recipe selection of winter honeysuckle preparations:

• delicious compote of fresh, frozen and dried berries;
• tender jam;
• marshmallows with various fillings.