Jam from honeysuckle - 9 recipes of useful sweet billets

Jam from honeysuckle is an amazing treat, which can be cooked quickly for serving tea, or you can prepare for the winter. Sweets will taste to all lovers of sweet preservation. The taste of dessert turns out to be moderately tart, and the sweetness can be independently adjusted, taking into account the preferences of each eater.

How to cook jam from honeysuckle?

Unusual jam from honeysuckle is prepared in several ways. The process of making a delicacy is almost the same as brewing the usual fruit and berry sweets. Honeysuckle is well combined with different ingredients, therefore it is necessary to supplement jam with oranges, strawberries or currants.

1. Preparation of jam from honeysuckle does not hide secrets and tricks. Observing the recommendations, adjusted over the years, any recipe will succumb even to the beginner.
2. Prepare a berries and can be in raw form, preparing raw jam. In this version, the honeysuckle is wiped with sugar and stored in a refrigerator.
3. With the cooking process will help to cope and home gadgets. In the breadmaker there is a special function "Gem". Not every multivark has a similar mode, but you can use the function "Soup" or "Quenching"
4. You can cook a thick and tasty jam from honeysuckle without adding gelatin. The berry is rich in pectin, because the dainty during storage will thicken well.

Jam from honeysuckle - recipe for winter

Prepare jam from honeysuckle for the winter will be able to every culinary expert who previously did not have to engage in such conservation. The berries are cooked according to the classical technology, they are sealed in cans and stored all winter. The density is regulated by the repetition and duration of cooking jam, the longer the dainty warms up, the thicker it becomes during storage.

Ingredients:

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

Preparation

1. Honeysuckle is washed, poured into a suitable container. To fall asleep with sugar.
2. Leave for 5-8 hours until the berry leaves the juice.
3. Boil the jam from the honeysuckle once, boil 25 minutes.
4. Pour in a sterile container, seal it tightly with lids and send for storage.

Jam from honeysuckle - recipe "Pyatiminutka"

Jam from honeysuckle "Pyatiminutka" for the winter is considered the most useful. Despite the repetition of digestion, on the whole the delicacy is boiling for the minimum allowed time to save as many vitamins as possible. You can leave the berries intact, but you can crumble a little with your hands or napkin before filling it with sugar.

Ingredients:

• honeysuckle - 1 kg;
• sugar - 1 kg.

Preparation

1. Honeysuckle is washed, slightly crushed, covered with sugar, leave for 5 hours.
2. Boil the jam until a boil, boil exactly 5 minutes.
3. Allow the container to cool completely.
4. Repeat the procedure for a five-minute boil and complete cooling three more times.
5. Boil the jam "Pyatiminutka" out of honeysuckle and pour over sterile containers and seal it tightly.

Raw jam from honeysuckle - recipe

The most useful jam of honeysuckle for the winter - without cooking. Such a treat can simply be a spoon to eat or cook a useful compote . Another such preparation is used as topping, watering them with pancakes or ice cream. The billet is stored for a long time, thanks to a sugar "cap" that does not let oxygen pass.

Ingredients:

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

Preparation

1. The berries are washed, cleaned, removing the tails.
2. Mix with sugar and punch with a blender.
3. Distribute into glass jars, not filling to the brim by 2 cm.
4. Fill the remaining place with sugar, cover with a cap cap and store the whole winter in the refrigerator.

Jam with assorted strawberries and honeysuckle

Jam from honeysuckle and strawberry is very tasty. There is no wisdom in its manufacture, you can use the recipe "Five-Minute", but it's much faster to cook berries once. As a result, there will be a treat with whole berries in thick syrup. The billet can be used for stuffing home baking, and syrup soak the sweet syrup.

Ingredients:

• honeysuckle - 1 kg;
• Strawberry - 1 kg;
• sugar - 1,4 kg.

Preparation

1. Berries wash, remove the tails, shift into a large container, cover with sugar.
2. Leave for 6-7 hours.
3. Cook jam from strawberries and honeysuckle, stirring constantly, so that the syrup is not burned.
4. They boil for 25 minutes, poured in sterile containers and sealed tightly.

How to cook thick jam from honeysuckle?

Quickly cook a thick jam of honeysuckle for the winter will not work. Dense texture becomes only after a long and reusable digestion. Berries are better to knead a little, but to make a homogeneous mashed potatoes is not necessary, let the delicacy be felt in the delicacy. Very well behaved such jam in the filling for pies and pies.

Ingredients:

• honeysuckle - 2 kg;
• sugar - 2 kg.

Preparation

1. Berries are washed, cleaned from soiling, tails and leaves.
2. Mash with a tolter and cover with sugar.
3. Leave for 5 hours.
4. Put on a small fire to cook.
5. To boil the jam should be 20 minutes. Cool it.
6. Repeat the cooking and cooling procedure 2-4 times more.
7. Pour hot jam from honeysuckle over sterilized jars and roll them up.
8. Store in a dark and cool place: in the pantry or basement.

Honeysuckle jam with gelatin

Jam-like jam jam will appeal to all babies. The amount of sugar can be controlled to taste, and gelatin replaced with vegetable zhelfix or dry pectin. If desired, the berries are punched in mashed potatoes, but you can leave them whole, only sweet syrup thickens. It is important to remember that gelatin can not be boiled, it is added at the end of cooking, before pouring into cans. You can eat this jam the next day.

Ingredients:

• honeysuckle - 1 kg;
• sugar - 1,2 kg;
• gelatin - 25 g;
• water - 1,2 tbsp.

Preparation

1. The berries should be rinsed and cleaned, covered with sugar and left overnight, until the honeysuckle let the juice go.
2. Put the workpiece on medium heat, boil for 20 minutes. To cool.
3. In ½ st. water soak gelatin.
4. Boil the jam again, turn off the fire.
5. Pour gelatin, mix well. Heat again without bringing to a boil.
6. Spread on sterilized jars, cork and send for storage.

Jam with honeysuckle and orange - recipe

Unusually delicious jam is obtained from honeysuckle with orange. Citruses add a delicacy of unusual aroma, balancing a tart flavor of berries. Sweetness can be prepared for the future for the winter, but you can cook a small portion and taste it right after cooling, with a crispy toast and a cup of tea.

Ingredients:

• orange - 2 pieces;
• honeysuckle - 1.5 kg;
• sugar - 2 kg.

Preparation

1. Grate the orange peel. Cut the flesh, removing the bones and white film.
2. Honeysuckle is washed and added to oranges.
3. Add sugar and cook.
4. Fruits will be given juice, and sugar will begin to melt. The jam boils for 40 minutes.
5. Pour into sterilized containers and tightly tighten with lids.

Honeysuckle jam in the bread maker

The easiest way to cook jam from currants and honeysuckle is to use a bread maker. The device is equipped with a special mode "Jem" and a stirrer, which does not allow the treat to burn. Cooking does not need to do anything, just prepare the berries and after the end of the program to pour into the tanks.

Ingredients:

• currant - 500 g;
• honeysuckle - 500 g;
• sugar - 1 kg.

Preparation

1. All the berries are washed clean, remove the tails from the currant.
2. Transfer to the bowl, cover with sugar and leave for 4-5 hours.
3. Put the container in the bread maker, select the "Gem" mode, press "Start".
4. After the completion of the process, pour on a sterile container and cork.

Honeysuckle jam in the multivariate

Brew jam from honeysuckle and apricots in a multivark, not more difficult than in a bread maker. The first half an hour will need to monitor the boiling process, removing the resulting foam. If the device does not have the "Jam" mode, you can use "Soup" or "Quenching", increasing the time to 2 hours. Do not fill the bowl more than 2/3 of the volume, because during cooking, the mass rises and jam can "run away".

Ingredients:

• honeysuckle - 0,5 kg;
• apricots - 0.5 kg;
• sugar - 1 kg.

Preparation

1. To sort out and wash the honeysuckle and apricot lobules without pits.
2. Immerse in the bowl, cover with sugar, leave for 3 hours.
3. Put the container in the multivark, select the appropriate mode, the cooking time is 2 hours.
4. The first half an hour to cook constantly stirring, removing the foam.
5. On readiness to pour on the banks and cork.