In winter, you always want to get a "piece of the sun": enjoy the berries. You can freeze the berries in the freezer, or even better cook a delicious jam. Honeysuckle is the earliest berry, it ripens the fastest and has unique beneficial properties. It contains iron, manganese, calcium, phosphorus, zinc, magnesium, potassium, iodine, vitamins A, B2, B1, P, C. This medicinal berry will have an anti-inflammatory and antipyretic effect, help maintain optimal blood pressure, improve memory, it is used with anemia and gastritis. And in winter, when the body is depleted and it needs vitamins, the useful properties of honeysuckle will come in handy for both an adult and a child. So, we prepare jam from honeysuckle:
Pick your recipe
You will need
-
- 1 kg of honeysuckle
- 1 kg of sugar
- 1 cup boiling water
Instruction manual
1
Carefully sort, rinse and dry the berries.
2
Pour sugar in boiling water and dissolve it in water as much as possible.
3
Pour the honeysuckle lined in the pan with sugar syrup and let it brew for 4-8 hours so that the berry gives the juice. It is advisable to leave the berries in sugar overnight.
4
Put the real mass on the fire, as soon as the berries begin to boil, make a slow fire and cook for 5 minutes, removing the foam until the sugar is completely dissolved
5
Then turn off the stove and leave the berries in syrup for 6-8 hours. They are thus infused and soaked in sugar syrup.
6
After that, put the semi-prepared jam on the stove again and cook for 10 minutes over low heat from the moment of boiling. Stir the berries regularly and remove the foam.
7
Sterilize the jars and put the jam on the jars. If you intend to store jam all winter, add 2 g of citric acid.
8
Close cans with plastic caps. Remove the cooled jam in the refrigerator or in the vegetable pit.
Have a nice tea party!
Useful advice
There are many varieties of honeysuckle: there are sweet and sour varieties resembling blueberries or blueberries to taste, there are varieties with bitterness. When harvesting, do not miss the time, otherwise the ripe berry will quickly crumble from the bushes.
For cooking jam, it is better to use stainless steel or enameled dishes.
The jam is ready if drops do not spread on the saucer, the syrup is easily separated from the fruit.
If the jam is cooked from sweet fruits (honeysuckle, strawberries, cherries or pears), you need to add a quarter of teas to it. lies. citric acid, which must be dissolved in a teaspoon of warm water, per kilogram of sugar.
For syrup, instead of water, you can take berry juice - for example, red currant or apple.