How to cook jam from honeysuckle, this tasty and healthy berry that grows in many summer residents on the site? In the wild, it may be too bitter in taste. This can be offset by adding a lot of sugar to the jam. The fruits of most cultivated varieties are distinguished by the absence of bitterness. Let's look at several options for how to cook jam from honeysuckle. And also get acquainted with the list of useful properties of this wonderful workpiece.
Honeysuckle jam: useful properties
This dark blue berry is very rich in vitamins. It also has many active compounds that positively affect the condition of the heart and blood vessels. Magnesium, iron and iodine are trace elements that will be useful to all, without exception, people during periods of increased stress on the body. All of them are present in abundance in honeysuckle. Jam from it is used as an antipyretic and restorative for colds and viral infections. It is added to diuretic collections to enhance the effect. Honeysuckle fruits have a beneficial effect on intestinal motility and liver function. These berries have the property of lowering pressure. All these wonderful features are preserved by canning. Let's find out how to make jam from honeysuckle to stock up on this storehouse of vitamins for the winter. Then the beneficial properties of the berry will help you with malaise at any time.
How to cook honeysuckle jam
Whatever cooking technique you choose, remember the rules for harvesting berries. Ripe or slightly ripened fruits are suitable for jam. The peel on them should be dense and intact. Damaged berries will boil and lose their shape. If there is bitterness in the honeysuckle (determine whether this is so by tasting it), you need to take a greater amount of sugar than indicated in the recipe. To make jam from grated berries, you will need one and a half kilograms of sugar and a meat grinder or blender. This is the easiest and fastest way. Rub a kilogram of fresh honeysuckle berries with sugar, put on fire until the crystals dissolve. Pour the finished jam into pre-sterilized jars, roll up, store in a cool place. According to the second recipe, you need to take a glass of boiled water, a kilogram of sugar and a kilogram of honeysuckle berries.
With its help, you can cook a more beautiful jam with whole fruits. It is necessary to put all the ingredients, except the berries, in
copper dishes, boil, stirring. After the sugar has dissolved, reduce the heat and boil the syrup for a while (up to ten minutes). Pour the berries and immediately set aside, cover and put in a cold place for eight hours. Then again bring the jam to a boil and, gently stirring, simmer over low heat for fifteen minutes. Add half a teaspoon of citric acid: this will prevent sugaring. Place the finished mixture in sterilized jars.
Five Hour Honeysuckle Jam
This recipe allows you to cook a fairly thick jam, which can be used as a filling for baking. You need to take one and a half kilograms of honeysuckle, two kilograms of granulated sugar, one and a half glasses of water. Pour the washed berries into sugar syrup, let it boil, reduce heat and leave for five minutes. If you mix, then violate the integrity of the berries. Bring to a boil two more times and refrigerate. Pour into jars.