From honeysuckle, you can make many different preparations for the winter. Jams, compotes, jellies, jams... Ripe berries can be frozen or dried. Experienced housewives first of all try to cook raw jam, that is, honeysuckle, grated with sugar, without any cooking. This method of cooking allows you to save the natural taste, aroma, color of the berries. Plus, the healing properties of honeysuckle in this case are not lost, as is usually the case with heat treatment.
To make raw honeysuckle jam, any variety of berries will do. The main thing is that they should be ripe, unspoiled, approximately the same size. A small nuance: to achieve the perfect taste of harvesting berries of different varieties of honeysuckle, it is not recommended to mix. The technology for preparing honeysuckle ground with sugar is very simple and easy to remember.
Like raspberries, honeysuckle berries are not usually washed. They are already quite clean, so the preliminary preparation of raw materials consists only in sorting, removing debris, twigs, leaves. If you still have to rinse the berries, then you need to do this under running water, in a colander. Before grinding, washed honeysuckle must be dried by laying it out in an even layer on a clean kitchen towel.
The proportions of berries and sugar for making raw jam are usually taken 1: 2, that is, for 1 kg of honeysuckle 2 kg of sugar. Who does not like too sweet, can reduce the amount of sugar to 1.5 kg. But in this case, after laying the product in a jar, you need to pour a thick layer of sugar, which will serve as a preservative for raw jam.
So, clean dry berries in a measured volume are poured into a deep bowl or pan. Pound with a wooden pestle or a plastic potato masher. Pour sugar into the resulting berry mass, mix well. In order for the sugar to completely dissolve, you need to leave the container with the berries for a while in a warm place, or hold it over a water bath for several minutes. Then mix well again and arrange in pre-sterilized jars. Store honeysuckle, mashed with sugar, under nylon lids, in the refrigerator.
Honeysuckle berries grated with sugar are both a delicious delicacy and medicine. Just the case when they say: "Eat and get healthy." Raw honeysuckle jam is good on its own. In addition, they are used in cooking as a basis for winter compotes, fruit drinks, jelly, light desserts, fillings for pies.
In folk medicine, honeysuckle is used as a diuretic, choleretic, anti-inflammatory, antipyretic. It is useful in moderate proportions for peptic ulcer disease, disorders of the cardiovascular system. And, of course, honeysuckle mashed with sugar is an excellent way to strengthen the immune system and replenish the deficiency of vitamins in the body in the winter.
Eat for health!
Of course, fresh berries are the most useful, but you really want to stock up on this delicacy for the future!
Therefore, I offer you some interesting recipes for jam from these fruits, and I will also share some secrets that have appeared over the years of practice and received from my mother, grandmother, country neighbors and colleagues.
Before we talk about how to make honeysuckle jam, it's worth discussing the product itself a little!
Lush bushes up to 1.5-2 meters high adorn the garden by themselves, and in spring they are covered with large, pungent-smelling flowers, which, as they ripen, turn into berries, so loved by gardeners. And there is a reason!
In addition to the fact that honeysuckle ripens very early, even before early strawberries, it is also very useful. So, the calorie content of the product is 218 kcal per hundred grams of the product. Even with a strict diet, this portion does not even make up 15% of the daily diet.
In blue with a bluish bloom, oblong berries have:
- vitamins A, P, C, group B;
- trace elements (potassium, iron, magnesium, phosphorus, calcium);
- fructose;
- pectins;
- organic acids (linoleic, eladic, myristic);
- P-active compounds (for this component, honeysuckle is the absolute champion);
- tannins.
Depending on the variety, honeysuckle can be sour, sweet and sour, with a barely noticeable bitterness. And how much can you cook from it! Jams, compotes, soufflés, jelly, smoothies, mousses - this is not a complete list of dishes in which the blue berry of an irregular shape is the main component.
You can learn more about the beneficial properties of honeysuckle by going to
In addition, berries are very useful, they:
- help to reduce pressure, especially accompanied by a headache;
- enhance the process of digestion;
- treat anemia, anemia;
- stop nosebleeds;
- strengthen blood vessels, capillaries;
- prevent heavy metal poisoning.
The most popular way to preserve all the beneficial properties and vitamins is to make jam. And how to cook it correctly? In principle, the process is not very different from making treats from other fruits and berries, but it also has its own characteristics.
If there are a lot of berries, and there is no time to process them in the usual way, then a five-minute recipe, known to many, will do, but it works great in this case too. For him you need:
- 10 glasses of honeysuckle;
- 12 glasses of sugar;
- 2 glasses of water.
The berries are poured with water, heated over a fire to a boil with regular stirring. After 5 minutes of cooking, the container is removed from the heat and sugar is poured into it in a thin stream, stirring the contents. After the crystals dissolve, the jam is ready.
No less interesting is the triple five-minute recipe, in which it is recommended to boil the berries for five minutes, but three times. In this case we take:
- 2 kg. Sahara;
- 1.5 kg. berries;
- 1.5 cups of water.
We wash the berries and let the excess moisture drain.
- Boil the syrup from sugar and water in a container,
- Then carefully pour honeysuckle into the boiling liquid,
- Let it boil, lower the heat and let it simmer for five minutes.
- In order for the jam to turn out homogeneous, the contents need to be stirred frequently, and to preserve the integrity of the berries, you do not need to touch the pan.
- Again we add fire and bring to a boil and again let it boil for 5 minutes.
For the last time, we make the fire stronger and cook for another 5 minutes, and then pour the already prepared delicacy into the prepared jars.
If another variation of this recipe, which involves cooling and settling the jam between boiling. That is, we cook for 5 minutes, leave it for 6-8 hours, cook again and leave it alone again, and after the third heating we roll it into jars.
Recipe for raw honeysuckle jam without cooking
If you do without cooking, then all the vitamins and minerals of the berries will be preserved. For this you need:
- 1 kilogram of honeysuckle;
- 1.5 kg. Sahara;
- 2 grams of citric acid (it prevents sugaring).
Raw materials are interrupted by a blender or in a meat grinder
Sugar is poured into the mixture and stirred until dissolved. At the end of the procedure, you can add citric acid. In general, I would not call it jam, but vitamin or raw jam, but the essence is the same - such preparation for the winter is extremely healthy and tasty.
How to make jam without sugar for diabetics
So that sweetness can be consumed by diabetics, we use sucrose or fructose instead of granulated sugar.
Prepare:
berries - 1kg
fructose - 600 g
water - 2 tbsp.
The recipe for cooking is no different from the usual.
- We will sort out the berries from the garbage, rinse. Dry on a towel.
- Let's make syrup from water and fructose. For density, you can add pectin (or gelatin)
- Dip the berries into the boiling syrup and boil for 5-10 minutes.
- Cool slightly and arrange in sterile jars.
Honeysuckle jam in a slow cooker
Time-appreciating housewives prepare many dishes in a slow cooker. Is no exception and jam. Indeed, thanks to the Teflon or ceramic coating, the products do not burn, warming up from all sides, and besides, the dish does not have to be constantly stirred - put it on and you can do other things!
The first recipe involves steeping the berries in sugar, then the mixture is laid out in a bowl, the “Stew” program is set for 60 minutes, after which the finished jam can be poured into jars.
There is another recipe, according to which sugar syrup is initially prepared (200 ml of water and 700-100 grams of sugar) until the crystals dissolve, after which a kilogram of berries folded in a slow cooker is poured into it and cooked in the same way.
Video - How to cook honeysuckle jam so that it does not turn out bitter
I have several bushes of gray berries in my dacha. They differ in taste. There are very sweet ones, and one bush is covered with bitter-tasting fruits. Usually, I mix sweet and tart. In this case, everything is in moderation in the jam - sweetness, sourness, and astringency.
Honeysuckle and Strawberry Jam (Victoria)
Victoria in some regions out of habit is called garden strawberries, that is, strawberries because of the previously popular variety. Strawberries are a good addition to honeysuckle, because, firstly, they ripen almost simultaneously with it, and, secondly, they add sweetness and aroma to the jam, making an excellent tandem with a blue sour berry.
Strawberry and honeysuckle jam is cooked like this:
- wash a kilogram of berries, clean from debris, dry;
- grind in a meat grinder or blender;
- add 2 kg. sugar, mix, leave for a day in the cold;
- the next day, leave the container at room temperature for another 4 hours;
- heat over low heat, boil for 5 minutes;
- pour into banks, roll up.
A simple recipe for berries pureed with sugar
- 1.5 kg. Sahara;
- 1 kg of washed and dried berries.
All this is laid out in a container, placed in a water bath for better dissolution of the crystals, and constantly mixed and kneaded with a wooden pestle so as to form a homogeneous mass.
Then the mixture is laid out in clean jars and stored in a cellar or refrigerator.
How to cook a delicacy for the winter from orange and honeysuckle
My favorite winter honeysuckle recipe is orange jam. Yes, in the summer this citrus is already fed up, but it gives the sweetness an original flavor, ideally complementing the sweet and sour taste of honeysuckle.
We will need:
- 1 kg of honeysuckle;
- 1 orange;
- 1.5 kg of sugar;
- 1.5 st. water.
We cook the syrup from sugar and water, lower the berries into it, bring to a boil and cook for 5 minutes in three runs, leaving for 6-8 hours (that is, leaving it to soak). After the last cooking, pour into clean jars, roll them up and wrap them up.
Honeysuckle jelly with gelatin (pectin)
My friend is just delighted with the jelly from this berry, she closes it according to several recipes, here they are:
- per liter of finished juice take 800 gr. sugar, boil and constantly stirring, boil down by a third, pour into clean jars and roll up;
- squeeze juice from berries, mix with sugar one to two, heat until it dissolves, immediately pour into jars and pasteurize them for another 10 minutes, roll up;
- a tighter jelly comes out with the addition of gelatin, while the juice is diluted with water in the same proportion, and then sugar is added to it to taste and gelatin (20 grams per liter of liquid), the finished syrup is poured into jars.
Honeysuckle compote
Compote from honeysuckle berries is prepared in the same way as others. Here every housewife has her favorite recipes. For example, a dacha neighbor always sterilizes jars filled with berries and sugar syrup in water for 15 minutes (this is too troublesome for me). A friend blanchs the berries in a colander, dipping it in boiling water for a couple of minutes, and then laying the boiled fruits in jars. I prefer a simple, proven way:
- washed and peeled berries are placed in clean jars, and their number can be varied by adjusting the saturation of the finished drink. I prefer to fill up about half of the jar, you can use 1/3, and on the "shoulders";
- in a saucepan I heat the right amount of water, pour jars with boiling water, leave for 5-10 minutes;
- after that, I again pour the water into the pan, add sugar and boil again;
- I pour the berries with boiling syrup, roll up and turn the jars over.
How to freeze berries
Honeysuckle can not only be boiled, but also frozen for the winter, retaining all its benefits. From such raw materials you can make smoothies, add to pastries, cook compotes. Yes, and it is convenient to pick berries because of their gradual ripening - it is convenient to freeze raw materials in small portions, at a time.
Freezing can be different:
- for small berries with soft skin, freezing in sugar or puree is suitable;
- large fruits with a strong skin are good for storing whole.
The process is simple, you need:
- collect dense, ripe, but not yet soft berries;
- rinse them with running water, remove twigs, debris;
- dry on a paper towel;
- lay out on a flat dish or board in one layer;
- place in the refrigerator for a couple of hours to reduce the temperature (so frost will not form on the surface;
- transfer the container to the freezer;
- after a day, the berries can be poured into a bag.
When frozen with sugar, honeysuckle is folded into plastic containers, pouring sugar in layers.
And I also like to make mashed berries, for this I wash them, dry them and beat them in a blender with sugar. Then I put a plastic bag into a plastic vessel and pour liquid into it, tie the bag. After freezing, the briquette of hardened puree can be pulled out of the container and placed compactly in the freezer.
The subtleties of making the right jam
The right choice of dishes for cooking jam is very important, since it should not oxidize, destroying the beneficial substances of the berries. Suitable for this dish:
- stainless steel, in which the vitamins from the product will not be adversely affected, and the acid of the fruit will not damage the dishes themselves;
- enamel pots and basins are also suitable, but in perfect condition. If there are chips, vitamin C will be destroyed in such a dish in 2-3 minutes;
- copper was previously always used in cooking. It warms up evenly and does not allow the product to burn. But you can’t leave jam in such a container for a long time. It is also necessary to constantly polish and clean all surfaces of basins and pans, otherwise copper ions will destroy vitamins and even poison the jam.
You need to store the finished jam in sterile jars, preferably a small container (about 0.5 liters). You can disinfect them:
- for a couple with the help of special overlays on the pan;
- in the microwave;
- in air grill;
- in the oven (as for me - a very convenient way, up to 8-10 jars are placed on a baking sheet at once, depending on the size).
And before preparing sweets, it is worth preparing a wooden spatula for stirring, a ladle with which we will pour jam and lids on jars (it is also better to rinse them with boiling water for sterility).
Before you cook fragrant jam, you need to prepare the berries. For this:
- they are collected from the bush, choosing ripe, but not overripe fruits;
- then the stalks, fallen twigs and leaves are removed;
- the berries are washed in water carefully so as not to crush them;
- dry on a paper or cloth towel so that the taste of jam is not spoiled by excess water;
- then the product is prepared according to the recipe. For the most part, the fruits are covered with sugar at the rate of 1 kg per kilogram of raw materials for 8 hours, periodically stirring gently to evenly distribute the sugar.
Preparing honeysuckle berry jam is quite simple, and how many interesting options exist, for every taste! Try a few of them - you won't regret it. Until we meet again, subscribe to our blog, I promise a lot of interesting recipes and ideas!
A successful combination of vitamins, minerals, sugars, pectins and organic acids in blue or bluish berries of honeysuckle allow not only to evaluate its taste, but also to use it as a source of healing powers. Blue honeysuckle berries are eaten for medicinal purposes fresh, dried and processed. they are ground with sugar, boiled jam, jelly, or simply added to tea.
In what region
Depending on the area where honeysuckle grows, the percentage of nutrients in its berries changes. So, for example, in a dry hot climate, the acidity of berries decreases, but the amount of sugars, tanning and coloring components increases, which causes a slight bitterness in the fruits.
Wet and cool growing conditions (Central Russian Plain), on the contrary, increase the acidity of berries and increase their content of ascorbic acid.
Beneficial features
Fresh blue honeysuckle berries are a very effective remedy for hypertension. They are eaten with beriberi, atherosclerosis, gastritis, duodenal ulcer, liver disease. They excite appetite, are tonic, laxative and diuretic, useful in disorders of the gastrointestinal tract, anemia and malaria.
Honeysuckle preparations have astringent, diuretic, anti-inflammatory action. A decoction of branches and bark is drunk from dropsy
At present, the ability of honeysuckle fruits to increase the secretion of gastric juice and enhance its digestive activity has been scientifically established.
Fresh ripe berries are good on fasting days for obesity, overweight, metabolic disorders, as well as gastritis, chronic diarrhea and constipation and liver disease.
Decoctions from the berries of flowers and leaves are recommended for blepharitis, conjunctivitis (in the form of washings), tonsillitis, stomatitis, pharyngitis - for rinsing.
It has been established that honeysuckle has a positive effect on hematopoiesis, metabolism, digestion, the state of the nervous, muscular, cardiovascular systems of the body, and has a capillary general strengthening hypotensive, vitamin, and antiseptic effect. It reduces the permeability of the vascular wall, stimulates the secretion of pancreatic and gastric juices, improves appetite and general condition.
need caution
Excessive consumption of fresh or dried honeysuckle berries can cause symptoms of poisoning: nausea, vomiting, abdominal pain, and diarrhea. This is due to the toxic effect of the xylotin glycoside contained in the fruits of the plant.
Honeysuckle Recipes
Honeysuckle rubbed with sugar
1 kg of honeysuckle berries, 1 kg of sugar, 2 g of citric acid.
Rinse honeysuckle berries, drain and dry well. Then grind until a homogeneous mass is obtained and stir with sugar. For better dissolution of sugar, heat the mixture slightly, stirring constantly over low heat to a temperature of 50-60 ° C, then pack in jars and seal.
Honeysuckle mashed with strawberries
1 kg of pureed honeysuckle fruits, 3 kg of strawberries.
Blanch pure honeysuckle berries for 1 minute and rub through a sieve. Pour strawberries with pureed honeysuckle, put on fire, bring to a boil, immediately pour into sterile jars and close with airtight lids.
Honeysuckle with lemongrass and lemon balm leaves
1 kg of honeysuckle, 20 lemon balm leaves and 10 lemongrass leaves.
Wash the honeysuckle berries, put them in a colander and let the water drain. Then crush the fruits with a wooden pusher, add lemon balm and lemongrass leaves. Bring the berries to a boil and boil for 3 minutes, then pour into sterile jars and roll up the lids.
Honeysuckle jam
1 kg of honeysuckle, 1-1.2 kg of granulated sugar, 0.5 l of water, 2 g of citric acid.
Make syrup from water and granulated sugar. Prepared honeysuckle berries pour hot (80 ° C) syrup and leave for 4-5 hours. Then cook the jam for 5-7 minutes on low heat, then remove from heat and leave for 2-3 hours. So repeat 2 more times. Before the end of cooking, add citric acid.
honeysuckle syrup
1 liter of honeysuckle juice, 2 kg of granulated sugar, 1 liter of water.
Cook syrup from sugar and water. Mix freshly squeezed honeysuckle juice with hot (80 ° C) syrup, cook together for another 3-5 minutes, then let cool. After that, pour the syrup into sterilized jars or bottles, cork and store in a cool place.
Honeysuckle jelly
For 3 parts of honeysuckle juice, take 1 part of juice - other berries. For each liter of juice, 1.25 kg of granulated sugar.
Honeysuckle produces high quality jelly. To do this, mix the berry juice with sugar, heat until the sugar dissolves, pour the mass into a small container, cover with parchment and tie. A more fragrant jelly is obtained if honeysuckle juice is mixed with the juice of other berries: raspberries, cherries, strawberries.
Honeysuckle is the very first of the berries ripening in Siberia and therefore one of the most beloved. After all, after a cold winter and a protracted spring, everyone was looking forward to the appearance of the first berries in order to treat themselves to a fresh, unique taste. A vitamin-starved body pounces on this sour-sweet or bittersweet dark blue berry, which is famous for its rich composition, with great pleasure. And how not to enjoy fresh, juicy, bright honeysuckle, which opens the fruit and berry season!
In addition to the excellent taste, honeysuckle pleases with the vitamins A, B2, B1, P and C contained in it, the amount of which is not inferior to lemon. It also contains phosphorus, calcium, iron, copper, manganese, silicon, aluminum, strontium and barium. And the magnesium that is part of the honeysuckle helps our body fight stress, potassium maintains optimal blood pressure, which means it is necessary for the normal functioning of the heart and blood vessels, iodine protects against thyroid diseases, and zinc is necessary for good digestion, quick healing of wounds and beautiful skin.
Honeysuckle berries have an antipyretic and anti-inflammatory effect, reduce blood pressure and strengthen memory, and are also used for gastritis and anemia. Too bad honeysuckle season is ending so soon. But every hostess knows that you can extend your pleasure for a whole year if you make honeysuckle blanks for the winter in the summer. Prepare honeysuckle for the winter and keep all the useful properties, and then enjoy your favorite taste for quite a long time. From honeysuckle, you can cook a variety of blanks for the winter. For example, honeysuckle compote, jelly, juice, honeysuckle jam, marshmallow, confiture, syrup or freezing.
Honeysuckle compote
To prepare compote, you will need fresh whole honeysuckle berries and sugar at the rate of 400 g per 1 liter of water. Rinse the berries and dry on a napkin, fill the jars with 2/3 of the volume. Prepare the syrup - dissolve sugar in water, bring to a boil and continue to boil for 10 minutes. Pour the honeysuckle with hot syrup, close the jar with a lid and pasteurize in hot water at a temperature of about 80 ° C. If you want to do without sugar, then pour the berries not with sugar syrup, but with hot juice of honeysuckle berries. Store the finished compote in a cool dark room.
Honeysuckle in sugar
For 1 kg of berries you will need about 1.5 kg of sugar. Gently, trying not to crush, mix freshly picked honeysuckle berries with sugar, place the resulting mixture in glass jars, sprinkle with sugar on top and tightly close the jar. This way you can keep honeysuckle fresh and enjoy it in winter.
Honeysuckle for the winter, mashed with sugar
Mix 1 kg of honeysuckle with 1.5 kg of sugar and grind in a blender or pass through a meat grinder. After that, heat the mixture until the sugar is completely dissolved. Pour the resulting mass into jars, sprinkle with sugar on top, close the lid and store in a cool place.
Honeysuckle jelly
For lovers of jelly, we offer two recipes: with and without gelatin. If gelatin is not to your liking, then stock up on honeysuckle juice and sugar at the rate of 800 g of sugar per 1 liter of juice. Add sugar to freshly squeezed honeysuckle juice, bring to a boil. Stirring continuously, boil the resulting syrup to 1/3 of the original volume. Then pour hot into jars and seal tightly with a lid. If you are a lover of gelatin jelly, then mix honeysuckle juice with water in a 1: 1 ratio, add soaked gelatin at the rate of 20 g per liter of juice and boil for 3-5 minutes, then pour the jelly into jars and close the lid.
Honeysuckle puree
Rinse the honeysuckle thoroughly and remove the stalks. Pour the berry with a small amount of water and put on fire without boiling, remove from heat and mash it hot with a blender. In the resulting puree, add sugar at the rate of 500 g per 1 kg of berries and, stirring constantly, heat at a temperature of 85 ° C for 5 minutes. Pour the resulting puree into jars and seal tightly.
Honeysuckle juice
From the berries of honeysuckle, juice can be squeezed using a conventional juicer. For a greater yield of juice, the berries are pre-blanched for 3-5 minutes. Pour the resulting juice into sterilized bottles and tightly close the lid. If the resulting juice seems too sour to you, you can add 150-200 g of sugar per 1 liter of drink. Honeysuckle juice has an intense color, a high concentration of acids, sugars and biologically active substances. Keep this juice in a cool place.
Sprinkle freshly picked unripe berries with sugar in a ratio of 1: 1 and soak in it for 3-4 hours. When the berries give juice and are saturated with sugar, put them on the fire and cook for 5-6 minutes. Then take a break for 5-8 hours and re-cook until tender. The state of readiness is determined by the berries that have ceased to float. If you do not want the jam to become candied, add 1 g of citric acid for each liter of jam during the last boil.
Honeysuckle Confiture
Crush the washed and dried honeysuckle berries and mix with sugar in a 1:1 ratio. Leave the resulting mass for 3-4 hours to allow the sugar to dissolve. Then bring the berry to a boil and place in hot jars.
honeysuckle jam
The consistency of jam resembles jelly, however, it is not brewed from juice, but from whole berries. In a saucepan, mix 1.5-2 kg of sugar, 1 kg of honeysuckle berries and 1-2 cups of water. Put on fire and cook with constant stirring until the berries are boiled. Pour the finished jam into jars and tightly close the lid.
Pastila from honeysuckle
Mix the rest of the berries left after squeezing the juice with sugar in a ratio of 1: 1 and leave for 3-5 hours to dissolve the sugar. Also, the mixture can be heated for 10-15 minutes. Roll the resulting mass into a cake, sprinkle with sugar and dry in the oven. Cool the finished pastille and cut.
Dried honeysuckle
Slightly unripe berries are suitable for drying. If possible, lay them out on sheets of paper and dry in the sun for 7-10 days. If this is not possible, then lay the berries on a baking sheet and dry in the oven at a temperature of 40-60 ° C for 6-10 hours.
Honeysuckle frozen for the winter
Rinse the berries well, removing impurities and stalks, dry them a little with a napkin and place them in a flat container with a layer not exceeding 2 cm. Place the container first in the refrigerator for 1-2 hours and then transfer to the freezer. When the berry is frozen, pour it into an airtight container and put it back in the freezer.
honeysuckle syrup
For 1 kg of berries you will need about 2 kg of sugar. Mix freshly squeezed juice from honeysuckle berries with sugar syrup heated to 80 ° C, cool and refrigerate for 6-8 hours. Then remove the resulting film, and bottle the syrup.
Honeysuckle is an unusually useful berry. It is enough to eat only 100 grams of it a day to provide your body with a daily intake of vitamin B and iron. Those who use it constantly will always be in good shape, with beautiful skin and a healthy heart. In addition, honeysuckle is an excellent antioxidant, which means it fights cell aging! To preserve the good taste and valuable nutritional properties of honeysuckle for a long time, preparations will help, which, as you have seen, are not at all difficult to make, but in winter it will be possible to make a pie or any other sweet dessert from fresh berries and use the healing properties of honeysuckle for a whole year.
As you know, in order to get the maximum benefit from honeysuckle, it should be consumed raw. Without heat treatment, the berries retain all their healing power and support the defenses of our body. But unfortunately, it seems possible to do this only during the fruit ripening season - in summer. And how to stock up on vitamins for the winter? Cook honeysuckle with sugar without cooking! Such a dessert will be a great addition to tea and at the same time will bring great benefits to our body.
Honeysuckle in sugar, harvested for the winter, fully retains its benefits
Valuable properties of raw workpiece
Fresh honeysuckle has a rather pleasant taste, which is somewhat reminiscent of blueberries. But at the same time, its useful properties are more powerful than those of strawberries, lingonberries and black currants. Not all varieties of honeysuckle are edible. Those that can be safely eaten can have a very different shape, from round to elongated, but their color must be dark blue or black with a slight bluish bloom.
Ripe honeysuckle berries contain a huge amount of useful components. Among them:
- vitamins;
- micro and macro elements;
- Sahara;
On a note! The chemical composition of honeysuckle fruits may vary depending on the region where the shrub grows! For example, the southern berry will be saturated with sugars, and the northern one with ascorbic acid!
This berry can be used in dietary nutrition, since its calorie content is very low - about 30 kilocalories per 100 g of ripe fruit. Honeysuckle, mashed with sugar, is first of all an excellent antipyretic, which shows very good results in colds. In addition, it helps to normalize blood pressure, which is accompanied by headaches and dizziness.
Honeysuckle will help overcome colds and strengthen the immune system
"Live" honeysuckle for the winter
Among the edible varieties of honeysuckle, everyone can choose a berry for themselves to taste. There are fruits with a spicy bitterness, with a slight sour tint and sweet ones. You can prepare them for the winter in various ways: jams, preserves, compotes, jellies and juices. But today we will talk about the most gentle method - without heat treatment. Honeysuckle can be twisted with sugar or frozen fruits.
More and more housewives are leaning towards such options for blanks today. And this is not surprising, since this is how you can make not only very tasty, but also the most healthy delicacy.
raw jam
This recipe for honeysuckle with sugar is quite simple. For dessert, you will need ripe berries and granulated sugar, which must be taken in a ratio of 1: 1.5.
- We carefully sort out freshly picked fruits, discard spoiled ones, as well as plant debris.
- Gently wash the berries in several waters and discard in a colander. We wait until all the liquid has gone, after which we dry the honeysuckle, spreading it in a thin layer on a paper towel.
- We grind. To do this, it is convenient to use a blender. You can also skip the berries a couple of times through a meat grinder or mash them with a wooden crush.
On a note! With the latter method of grinding, honeysuckle will retain all the power of nutrients, since the pulp will not come into contact with the metal, and, therefore, will avoid the oxidation process!
This fragrant dessert can be served with homemade cottage cheese, eaten with ice cream or just with tea.
Honeysuckle ground with sugar can be stored until the next harvest
Frozen in sugar
Another way to harvest honeysuckle with sugar, which allows you to save a maximum of useful substances, is freezing. You need to select whole fruits, preferably dense, without the slightest damage.
- We sort and wash the honeysuckle, dry thoroughly.
- Prepare plastic containers: wash thoroughly and dry in the same way.
In powdered sugar
Honeysuckle can be frozen not with sugar, but with powdered sugar. The ratio of ingredients will be as follows: per kilo of berries 2 kg of powdered sugar.
- We sort out the berries, dry them and put them in jars.
- Sprinkle each layer with powdered sugar and shake several times so that it is evenly distributed.
- From above we fall asleep fruits with a layer of sugar, the thickness of which should be at least a centimeter.
- We seal the workpiece and freeze.
Berry frozen in powdered sugar is a great option for homemade muffins
In addition, honeysuckle can be frozen without additives. For this, the berries, as always, are sorted, washed and dried. Next, we cover the shelf of the freezer with cling film and lay the fruits on it in one layer. It is advisable to keep a small distance between them. After an hour, pour the honeysuckle into plastic bags and send it to storage.
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After long winter days, our body needs serious reinforcement with vitamins. The first greens and the first berries partially compensate for the vitamin deficiency and give us back the opportunity to enjoy tastes slightly forgotten during the year. The first berries are especially joyful. As promised in the article “ Honeysuckle - useful properties, or Super early piggy bank of vitamins" Today I will tell you what honeysuckle recipes I cook myself.
And the first berry crop, which appears in some regions at the end of May, is honeysuckle. It is rightfully considered the discoverer of the berry season, despite the fact that, thanks to various varieties, honeysuckle fruits can be harvested all summer.
The fresh berries of this plant have a unique taste with multiple shades, which allows them to be used in the preparation of a wide variety of dishes and drinks. Shades of light sourness or light bitterness of certain varieties give a special taste to sauces and marinades, and sweet varieties of berries become the fragrant basis of various desserts and homemade preparations for the winter. Let's get acquainted with some recipes for using these amazingly healthy berries.
Honeysuckle Pie
So, we need:
- 2 chicken eggs;
- 100 g of granulated sugar;
- 50 g butter;
- 50 ml of milk;
- 150 g of cottage cheese (preferably a dense consistency);
- 200 g flour;
- 1 tsp baking powder.
- 1 glass of honeysuckle fruits;
- 100 g of granulated sugar;
- 300 g sour cream;
- 2 chicken eggs;
- vanillin.
We start preparing the dough by rubbing the cottage cheese through a sieve. In a separate bowl, beat eggs and sugar, then add cottage cheese, butter, warm milk, sifted flour and baking powder there. After kneading the dough, we send the dishes with it to the refrigerator.
Let's start preparing the filler. To do this, beat the eggs with sugar, add sour cream, vanillin. If the filler seems liquid, you can put a tablespoon of starch into it.
Knead the chilled dough, roll it out and place it in a baking dish. Pour out the filler and lay the honeysuckle berries on top. Bake the cake at 180°C for approximately 50 minutes. It turns out a very colorful curd cake with honeysuckle.
Honeysuckle wine
Fresh honeysuckle berries are very tender, they quickly choke with frequent spills and long-term transportation. Therefore, the shelf life of the fruit is small. What to do with damaged berries? Don't throw them away? Rational owners have long used crushed fruits to make excellent homemade wine and note that honeysuckle fermentation is an order of magnitude more intense than that of any grape.
Making wine from honeysuckle is no different from making ordinary homemade wine, but the color and aroma of the resulting drink will definitely not leave you indifferent. To make it, you first need to rinse and chop the berries in any way.
Then, for each kilogram of berry mass, add 50 g of sugar, leave the dishes with the mixture in a warm place for 3 days. With the appearance of the first signs of fermentation, juice is squeezed out of the mixture and placed in a separate bottle, and the cake is again filled with water in an amount equal to the squeezed juice.
After another 3 days, a second spin is carried out and a new portion of juice is added to the previous one. Sugar is poured into the bottle at the rate of 200 g per liter of liquid and left for further fermentation. It is convenient to use an ordinary medical glove with pierced fingers as a water seal for a bottle.
When the fermentation process weakens, one more portion of granulated sugar (200 g per liter of liquid) should be added to the bottle, and after the final completion of fermentation, the young wine is bottled and stored in a cool place for about a month. Connoisseurs-winemakers recommend pouring young wine into clean dishes 3 times during this month in order to completely get rid of the sediment.
Honeysuckle compote
The light sourness of honeysuckle in compotes perfectly helps to quench your thirst. From these fragrant berries drinks of tremendous taste turn out. To prepare compotes with even more multifaceted shades, you can add strawberries, mint leaves or apples to them.
Preparation of compote from honeysuckle for the winter, as a rule, is carried out in three ways:
- ordinary cooking of berries in water with sugar;
- pouring honeysuckle with concentrated sugar syrup, followed by a four-hour exposure, sterilization and rolling;
- pouring berries with freshly squeezed honeysuckle juice.
Usually housewives fill the jar with berries by 2/3, add sugar to taste. After rolling, the jars are turned over and left in this position until cool.
Honeysuckle blanks
In winter, homemade honeysuckle preparations will surely please relatives and friends with a wonderful aroma and a whole range of useful substances. And many children have long appreciated such a delicious "medicine" as honeysuckle jam. How to cook honeysuckle jam? There are many recipes for its preparation, but we will focus on the most basic ones.
Honeysuckle jam, five-minute recipe
This is probably the easiest and most troublesome recipe for making jam, which takes from 30 minutes to 1 hour of your time. At the same time, a rather impressive amount of useful substances is retained in such a blank.
So, to prepare the "five minutes" of honeysuckle, we need:
- 2 kg of the berries themselves, 2.5 kg of sugar and suitable utensils. After sorting and washing the berries, they should be crushed in a bowl with a wooden pusher, then add sugar and place on fire. With constant stirring, complete dissolution of sugar should be achieved - this happens after 5-7 minutes.
Be sure to make sure that the five-minute jam does not boil.
Hot jam should be put into sterilized jars and rolled up. Until completely cooled, the jars should be in the “upside down” position.
honeysuckle jam recipe
Since honeysuckle jam contains a sufficient amount of sugar, to avoid excessive cloying, you can choose varieties with sourness. For 2 kg of fruit, you will need 2.5 kg of sugar and 2 glasses of water.
Berry mass is poured with hot sugar syrup. After that, the mixture is left for 4-5 hours. Then the berries are boiled for about 5 minutes and cooled for 8 hours. Cook jam in this way should be twice. For the third time, after a 5-minute boil, the finished mass is laid out in pre-sterilized jars and rolled up.
Honeysuckle jam without cooking
There is another way to make jam - this is jam without cooking, the so-called raw jam. This method is good because the berries do not lend themselves to any heat treatment, which means they retain their beneficial properties better. A distinctive feature of the method is the use of more granulated sugar and the obligatory storage of jam in the refrigerator or cellar.
The very process of making jam without cooking is extremely simple: washed and dried berries are crushed and mixed with sugar in a ratio of 1:1.5 or 1:2, after which they are packaged in sterilized jars and rolled up.
honeysuckle jam
You can make another dessert from honeysuckle - jam.
To prepare it, you need to select 2 kg of well-ripened berries, fill them with 3 kg of sugar and pour 4 glasses of water. All ingredients should be boiled until honeysuckle is boiled.
Remember to keep stirring the jam.
For better dissolution, the berries can be pre-suppressed. Hot jam is laid out in sterilized jars, cooled and covered with parchment paper. Keep jam in a cool place.
Honeysuckle jelly
Honeysuckle jelly is stunningly beautiful and fragrant. To prepare such a dessert, you will need to squeeze the juice from lightly blanched honeysuckle berries and add sugar to it in a 1: 1 ratio. After that, the resulting mixture with constant stirring should be boiled down to a third of the original volume. Hot jelly is poured into jars and sterilized for 15-20 minutes. Then the jars are rolled up and cooled. Honeysuckle jelly can be stored at room temperature.
Honeysuckle rubbed with sugar
This type of homemade preparation is not only tasty, but also very useful. And the cooking process itself is completely simple.
- 1 kg of washed and dried honeysuckle is ground with 1.5 kg of sugar until smooth. After that, the resulting mass is laid out in dry sterilized jars, closed and stored in the refrigerator until use. Pureed honeysuckle with sugar is good in the form of jam or as a filler in fruit drinks.
Who can and who can not use honeysuckle dishes?
Honeysuckle fruits have diuretic, astringent and anti-inflammatory properties. Even with a short heat treatment, they retain their medicinal properties, which is why any homemade preparations from this useful plant are so valuable for our body. In winter, a few spoons of honeysuckle mashed with sugar will bring our body a portion of vitamins and minerals that will help to cope with a cold or a virus.
Due to the content of iron and B vitamins in the berries, honeysuckle is an excellent prophylactic against anemia and capillary fragility. And the pectins and anthocyanins contained in the fruits of the plant act as antioxidants, preventing cell aging and their transformation into malignant elements. Such qualities of honeysuckle are definitely useful for both women and men, especially in old age.
To date, no contraindications have been identified for taking honeysuckle dishes for pregnant and lactating women. The only thing to consider when using the fruits of the plant is that the berries have a strong diuretic and choleretic effect. This property must also be taken into account when compiling a children's menu - it is advisable to control the amount of berries consumed by a child.
Having learned about the composition of honeysuckle rich in various minerals and trace elements and having familiarized yourself with fairly simple to prepare, but healthy and tasty recipes for dishes from it, you should think about how often we use this wonderful berry. After all, replenishing the reserves of vitamins and nutrients in the body with the help of honeysuckle, it turns out, is very simple even in winter.
It is enough to work a little in the summer and you will have a sweet and tasty "medicine" for the whole year. I advise you to pay attention to this miraculous berry that grows imperceptibly around us, and be sure to try to cook some dishes with it.
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Honeysuckle edible
Among many types of honeysuckle, there are quite edible ones. One of these species, growing in the harsh conditions of the coast of the Sea of Okhotsk, Kamchatka, Sakhalin and Eastern Siberia, is even called edible honeysuckle.
Edible honeysuckle is a shrub up to 1.5 m high. Shoots are erect or somewhat curved, reddish-brown in color. The crown is compact, densely branched. The leaves are small, pale green, oblong-elliptic or oval-elliptic, pubescent. Honeysuckle blooms very early, and small yellowish flowers (collected 2-4 per inflorescence) appear before the leaves. Honeysuckle is a good honey plant.
The berries ripen in June. They are blue or bluish-black with a bluish bloom. The taste is reminiscent of blueberries. On the same plant, the berries ripen unevenly (within 10-12 days). After ripening, they are kept on the bushes for a long time without falling off.
The fruits are consumed fresh, they are suitable for making jam, wine, fruit drink, jelly. Honeysuckle berry jam is somewhat reminiscent of cherry jam.
The juice is intensely colored and can be used as food coloring.
Edible honeysuckle grows wild in Siberia and the Far East. In the forests of the European part of Russia, there is a wild Pallas honeysuckle with bitter fruits.
Honeysuckle berries are sorted out, discarding rotten, overripe and unripe, as well as weed impurities (needles, twigs, leaves, etc.), and washed in cold water.
Prepared berries are poured in a thin layer on sieves and dried in an oven or oven at a temperature not exceeding 60 ° C.
Dried berries are stored in a tightly closed container.
Action and application
Honeysuckle is a valuable medicinal plant. The high content of phenolic compounds suggests the presence of capillary-strengthening properties. In folk medicine, fresh fruits and jam are taken for hypertension and related headaches and dizziness. The fruits of edible honeysuckle are also widely used as an antiscorbutic agent. In folk medicine, its fresh juice is used to treat lichen. A decoction of berries is used to wash the eyes, rinse the mouth for various diseases. In Transbaikalia and the Far East, young branches of honeysuckle are used for baths in the treatment of articular rheumatism.
Honeysuckle fruits are also used as an antipyretic.
Decoction
A decoction of branches with leaves has a diuretic effect and is recommended for dropsy (L. Ya. Sklyarevsky). A decoction of leaves (a tablespoon per glass of water) is used for rinsing with tonsillitis and stomatitis.
1 tsp crushed branches of honeysuckle during the flowering period, pour 1 glass of boiling water, boil, strain.
Drink 1 tbsp. l. 3-4 times a day.
Honeysuckle fruit jam
The sorted and washed fruits are poured with hot 70% sugar syrup and kept for 3-5 hours, after which they are boiled until tender. For 1 kg of fruit - 1.2 kg of sugar.
Honeysuckle rubbed with sugar
The sorted and well-washed honeysuckle fruits are rubbed through a stainless steel sieve or with a juicer. The mashed mass is mixed with sugar (for 1 kg of puree - 0.75-1 kg of sugar). Sterilize in boiling water: half-liter jars - 18, liter - 25 minutes.
The source of information:
1. "Vegetables and fruits in nutrition" Dotsenko V.A.;
2. "Our green healing friend" Murokh V.I. Stekolnikov L.I.;
3. "Wild fruits and berries" Shapiro D.K. Mantsivodo N.I. Mikhailovskaya V.A.
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