Edible honeysuckle is a fruit shrub that is becoming increasingly popular due to its decorative appearance and berries that have healing properties. Mistresses cook various compotes, juices, preserves and other sweets from honeysuckle.
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Instruction manual
1
Honeysuckle berries are an excellent tonic to help with problems with the liver, gall bladder, heart, blood vessels, as well as atherosclerosis, anemia and hypertension. They contain a large amount of organic acids, pectins, tannins, B vitamins and iron, which have an anti-sclerotic effect on the body, strengthen the walls of blood vessels and memory, and also increase the production of gastric juice.
2
Honeysuckle also helps the body recover from prolonged illnesses and get its norm of vitamins with diet. Its berries are often used in the treatment of ulcerative pathologies, gastritis, tonsillitis and other inflammatory processes in the respiratory tract, as they have astringent, anti-inflammatory, antiseptic and diuretic properties. In addition, anthocyanins are present in the fruits of honeysuckle, which, in combination with pectins, have an antioxidant effect, prolonging the life of cells and preventing their transformation into malignant ones.
3
To prepare the juice, the honeysuckle berries need to be sorted, crushed in a mortar and passed through a meat grinder with a large mesh. 150 g of water (per 1 kg of berries) is added to the resulting pulp, after which the mixture is heated to 65 degrees, removed from the heat and infused for half an hour. Juice can be squeezed through a special material or using a juicer. After squeezing, it is filtered, boiled for several minutes, poured into scalded jars and closed with hot airtight lids.
4
To cook compote from honeysuckle, its berries must be thoroughly washed and laid out in glass jars, filling them in 2/3 of the volume. After that, the berries are poured with boiling syrup from 1 liter of water and 350 g of sugar, pasteurized for 15 minutes at a temperature of 90 degrees, closed and turned on the lid.
5
To prepare honeysuckle jam, the fruits of the bush are sorted and washed. Sugar is dissolved on low heat, adding 100-120 g of water (1-1.2 kg of sugar per 1 kg of berries) into it and the honeysuckle berries are put into boiled syrup for several minutes. Then the jam is set aside from the fire and wait until it is soaked in syrup and gives a precipitate, after which it is cooked for another 20 minutes over low heat.
note
The advantage of honeysuckle fruits is that they do not lose their beneficial properties even after heat treatment.
Useful advice
All products prepared from honeysuckle should be stored at a temperature of 10 to 15 degrees in a dark place.