What to cook from honeysuckle for the winter?

The article will present you with several simple but very tasty recipes for canning with honeysuckle.

Honeysuckle is a tasty and healthy berry that is ideal for making jam, fruit jelly with pectin and jam. Experienced housewives strongly recommend preserving berries in small jars, since the consumption of jam is not large and the small volume will not allow the jam to spoil. In addition, prepared jam should be stored in a cool place to avoid swelling of the jars and spoilage of the product. A refrigerator or even a basement or cellar is suitable for this.

How to make honeysuckle jam: a simple recipe

The simplest recipe involves quickly boiling the berries and preserving them in 250 and 500 ml jars.

Useful:

Fresh honeysuckle – 1 kg. (approximately, maybe a little less or more).
Sugar – 1 kg. (add more or less sugar depending on your taste preference).
Water – 200-250 ml. (needed for making sugar syrup).
Citric acid – 1-2 pinches (easily replaced with a slice of lemon if possible).

Cooking:

Sort each berry, discarding those that are even slightly spoiled - this is the secret to good jam without bloated jars.
After selection, rinse the berries with running water, rolling them in your hands. This way you can wash away all the remaining dirt that could ruin the preservation.
Leave the berries to dry and drain, cook syrup from water and granulated sugar.
Place pure honeysuckle into the hot syrup and wait until the syrup boils.
The berries should be boiled in the syrup for 5-8 minutes and all this time the mass should be stirred thoroughly so that it does not burn.
The honeysuckle will release juice and the mass will become more liquid.
After this, turn off the heat and wait for the berries to cool (it may take up to 7 hours), and then bring to a boil again and start canning.

INTERESTING: Jars for sealing honeysuckle jam can be sterilized in several ways: the usual heating by steam or in the oven, as well as rinsing with soda and keeping in the microwave.

Honeysuckle jam in sugar syrup

1Sorbet

Ingredients:

5.5 tbsp. cool water
4 tbsp. honeysuckle flowers
2 tbsp. Sahara
1.5 tbsp. water for syrup
a few drops of lemon juice
cinnamon

The flowers are placed overnight in a glass container and filled with cool tap water. The syrup is prepared by heating sugar and water in a saucepan over low heat until the mixture becomes clear and slightly viscous. Remove from heat and add a few drops of lemon juice to prevent crystallization. The honeysuckle is removed from the water and dipped in syrup, adding ground cinnamon. Place the composition in a glass form and freeze slightly. After a couple of hours, the sorbet is whipped with a blender.

Honeysuckle jam: a five-minute recipe

INTERESTING: It’s not for nothing that the jam is called “five-minute”. It will take you no more than 5-7 minutes to prepare it and as a result you will get a delicious preserve.

For this you will need:

Honeysuckle – 1.5 kg. (plus or minus 100-200 g, berries can be chosen of any size, sour or sweet).
Sugar – 1 kg. (note, for sour honeysuckle you may need up to 1.5 kg of sugar).
Cinnamon stick

Cooking:

To make delicious jam, you will need to sort the berries so that there are no spoiled, damaged or rotten berries in the jam.
You can crush the berries with a masher to release the juice, or you can leave them whole (depending on your preference).
Cover the berry with sugar and let it stand (it’s good if you do this overnight, but a few hours is enough).
When the honeysuckle produces juice, it can be placed on the fire in an enamel bowl.
Squeeze lemon juice into a bowl or put a whole slice, lower the cinnamon sticks (they may not be added or replaced with ground cinnamon - 0.5-1 tsp).
Bring the honeysuckle to a boil and turn on the timer, because you need to cook the berry for exactly 5 minutes and then just turn off the heat. Do not forget to stir the mixture so that it does not burn.
After the cooking process, cinnamon sticks and a lemon slice are removed from the berry mass.
After 5 minutes of cooking, the mass is preserved in small jars.

Five-minute honeysuckle jam

What can be prepared from honeysuckle?

Honeysuckle is a tasty and very healthy berry that ripens earlier than all other garden berries. Almost all parts of the bush have been used in medicine: bark, flowers, castings, roots.

But the undoubted source of health is precisely the fruits of honeysuckle - oblong or round, sour-sweet or sweet purple berries.

What are the benefits of honeysuckle?

The berry contains many vitamins and minerals that every person needs: B1, B2, K, C, A, magnesium, phosphorus, potassium, sodium, calcium. Honeysuckle protects the body from various viruses; quickly relieves inflammation, so it is used as a remedy against arthrosis and arthritis; magnesium helps our nervous system function normally and successfully overcome stress; potassium strengthens the skeletal system, lowers cholesterol and cleanses blood vessels; Honeysuckle berries also improve the functioning of the bronchi during coughs and bronchitis; improve digestion and eliminate constipation; Honeysuckle is rich in antioxidants, so it is useful for strengthening the immune system.

Recipes for preparing healthy infusions and decoctions from honeysuckle.

An infusion prepared from honeysuckle leaves: a teaspoon of crushed dry honeysuckle leaves, prepared during flowering, is poured with one glass of boiling water and infused for 30 minutes. Then the infusion must be filtered and consumed a tablespoon three times a day. This infusion can be used to gargle and wash wounds.

A decoction based on honeysuckle bark for oral administration: a tablespoon of crushed honeysuckle bark is poured into a glass of cold water, then boiled over low heat for a quarter of an hour and used 30 minutes before meals. Helps with swelling.

A decoction based on honeysuckle bark for external use: 2 tablespoons of crushed honeysuckle bark are poured into a glass of cold water, then boiled over low heat for 15 minutes and filtered. The infusion is used to gargle and wash the eyes.

Recipes for healthy honeysuckle dishes.

The berries are consumed fresh, they are used to make jam, jelly, marmalade, pie fillings, compotes, make juices, wines, dry them and freeze them.

Delicious, refreshing creamy smoothie with honeysuckle and mint - a wonderful drink on hot days:

honeysuckle – 200 g
cream – 100 ml
mint – 1 bunch

Grind honeysuckle and mint leaves in a blender. Pour the cream into the resulting mass, stir and pour into glasses. You can pre-cool the drink.

Honeysuckle marshmallow. You will need:

pomace (after separating the juice) - 1 kg
sugar - 1 kg.

After obtaining the juice, mix the pomace with granulated sugar at a ratio of 1:1, leave for 3-5 hours to dissolve the sugar or heat for 10-15 minutes. Roll out the resulting mass on a wooden tray, sprinkle with sugar, dry in the oven and cut into slices.

Sorbet with honeysuckle.

Ingredients:

200g. sugar, 200 ml. water,
800g. honeysuckle
juice of 0.5 lemon.

Preparation:

Prepare sugar syrup by boiling water and dissolving sugar in it. Add berries to syrup and cook for 5 minutes. Beat the mixture in a blender. Add lemon juice. Rub the mixture through a sieve and cool. Pour into a plastic container and place in the freezer. Stir the sorbet with a fork every half hour. Freeze for at least 3 hours. Place in the refrigerator for 10 minutes before serving.

Daria Ponomarenko. Photo by the author.

Honeysuckle ground with sugar: a recipe for the winter

There is one recipe that will allow you to prepare a delicious sweet honeysuckle preserve without cooking at all. This is ground honeysuckle! In this case, you don’t have to worry about the jam spoiling, because you will use a lot of sugar, and it acts as a good preservative that prevents the product from spoiling and the jar from swelling.

For the recipe you will need to have:

Fresh honeysuckle – 1 kg. (berries of any variety, sour or sweet, but always fresh).
Sugar – 1 kg. (the proportions of sugar and berries should be 1:1).

Blank:

Before you start grinding honeysuckle, you should carefully sort it, throwing away everything that is spoiled.
After this, the berries are washed away from traces of dust and dirt with running water. It would be a good idea to pour boiling water over the berries (to kill pathogenic microbes and bacteria).
Then dry the berries or wipe with a towel
The berries should be ground using a meat grinder or blender (the latter is preferable, as it gives a more pleasant and fine consistency).
Add sugar to the ground berry puree and, if you used a blender, turn it on again.
Pour the sugar and berry mixture into small jars that have previously been sterilized and roll up.
This jam should be stored exclusively in a cool place: refrigerator, cellar, basement, pantry.

Ground honeysuckle

Edible honeysuckle - planting and care in open ground

I bought honeysuckle with a closed root system, that is, in pots. Replanting in open ground was not difficult. If the root system is open, the honeysuckle roots are covered with soil up to the root collar, the soil is compacted and watered properly, forming a hole.

Honeysuckle prefers moist soils and grows best in well-lit areas. It is recommended to prepare holes 50 by 50 cm for planting honeysuckle, filling them with soil mixed with 10 kg of rotted manure, 70 g of potassium salt, 100 g of superphosphate, 40 g of ammonium nitrate. Although honeysuckle grows well in any soil, it responds to fertilizers with increased growth.

Caring for honeysuckle is simple: watering until it takes root, regular weeding under the bush and mulching with humus, compost or peat. Autumn-spring fertilizing is desirable to obtain a good harvest. From the age of 6-7 years, old and dried branches are removed in early spring before the buds swell.

Honeysuckle leaves and flowers

What can be prepared from honeysuckle

You can make various preparations for the winter from honeysuckle berries: make jam, jam, compote, make puree, jelly, juice, syrup, twist the berries with sugar, rub through a sieve with sugar, you can also dry and dry the fruits.

I have 4 honeysuckle bushes of the varieties Skoroplodnaya and Blue Bird. I really like the taste of the berries, but my husband finds them sour. I hope that next year my honeysuckle bushes will produce an even larger harvest of fruits, and I will be able to make preparations for the winter.

All photos show honeysuckle bushes with flowers and berries from my garden.

Honeysuckle blooms against the background of the house

Honeysuckle bush from below

Author Olga Bogach

Honeysuckle jam with gelatin: recipe

Gelatin will add density and jelly-like consistency to your sweet preserves, which will turn the jam into jam. In order for your honeysuckle jam to be homogeneous, the berries should be thoroughly blended several times. You can get by with a sieve, as well as a meat grinder for grinding, but be prepared for the fact that the jam will have small pieces of fruit.

For jam you will need to have:

Fresh or frozen honeysuckle – 1 kg. (if the berry is frozen, it should be completely melted before cooking).
Sugar – 1 kg. (you can adjust the sweetness of the jam yourself by adding more or less sugar).
Gelatin powder – 1 small sachet per 10 g.

Cooking jam:

The berries are sorted very carefully; discard all spoiled berries, rotten and bruised.
Wash the honeysuckle with running water, removing any remaining dust and dirt.
Dry the berries and only then grind them to the required consistency.
Soak the gelatin in a small amount of cold water in advance.
Place the berry puree on the fire and bring to a boil, add sugar and start cooking, stirring thoroughly and discarding any foam that appears.
Jam cooking time is no more than 3-5 minutes.
After this, pour the gelatin into the jam in a thin stream (you will stir it in advance with a spoon until it reaches this state in a steam bath).
Mix the jam thoroughly and roll it into small and pre-prepared jars.

Honeysuckle jelly

Honeysuckle compote in jars: recipes for the winter

Honeysuckle compote is not only a tasty drink, but also very healthy, because this berry has a huge supply of vitamins.

You will need to have:

Fresh honeysuckle – 2 tbsp. (you will get one large can of drink).
Sugar – 1 tbsp. (its quantity depends on your preferences).
Water – 2 l. (approximately)

Cooking:

Sort the berries, wash them, let them dry. If this is not done, the compote may spoil or quickly ferment, which will ruin all your preserves.
Pour the honeysuckle into a cleaned glass jar and boil the water.
Sprinkle sugar on the berries and pour boiling water (very cool) on top.
Let them sit for about 10 minutes, then drain the infused water and boil again.
Pour boiling water over the honeysuckle again and close the lid of the jar, place it upside down, wrap it in a blanket and only after it has cooled, put it away for storage.

Honeysuckle compote

Honeysuckle jelly: a recipe for the winter

The jam is jelly-like and thick due to the large amount of sugar in the recipe.

For jelly you will need:

Honeysuckle – 1 kg. (if the berry is frozen, it needs to melt).
Sugar – 1.5-2 kg. (it will help the workpiece to be thick and jelly-like).

Cooking jam:

Sort the honeysuckle, discard all the “spoiled” berries, rotten and bruised.
Wash the honeysuckle with running water, removing any remaining dust and dirt.
Grind the honeysuckle to the required consistency.
Boil the berries, add sugar and cook, stirring thoroughly and discarding any foam that appears.
Jam cooking time is no more than 5-6 minutes.
Mix the jam thoroughly and roll it into small and pre-prepared jars.

Honeysuckle jelly

Vitamins in a jar

Most often, aromatic jam is made from honeysuckle fruits. Let's discuss how to make honeysuckle jam. This information is necessary for novice housewives.

On a note! Many people are interested in how to cook honeysuckle with sugar. One of the simplest ways is to combine crushed berries with granulated sugar without heat treatment. Please note that this sweetness should only be stored in the refrigerator.

Compound:

2 kg of honeysuckle fruits;
1 kg granulated sugar;
0.5 g citric acid.

Preparation:

We sort out the honeysuckle berries, removing the stems if necessary.
We rinse the honeysuckle with running water and lay it on a towel.
Dry for a quarter of an hour, and then transfer to a thick-walled bowl.
Add granulated sugar and mix well.
Leave it like this for half an hour. During this time, juice will be released.
Using an immersion blender, grind the honeysuckle with granulated sugar until smooth.
Place on the stove and bring to a boil over moderate heat.
Boil for exactly five minutes and set aside.
Cool and add citric acid.
Place it on the stove again and cook for another five minutes after boiling.
While the jam is cooking, sterilize the preservation containers and lids.
Fill the prepared jars with boiling jam and roll up their lids.
Healthy drink from the pantry

Honeysuckle: recipes for winter preparations with freezing

There are several ways to freeze honeysuckle in the freezer:

Whole berry. For ease of storage, you should wash it, dry it and put it in 0.5-1 kg plastic bags.
The berry is ground . You can grind the berries with a blender or meat grinder. The mass is perfect for preparing compotes, preserves and jam in the winter.
Berry ground with sugar . It is best to grind the mass with a blender and pour into 0.5 liter plastic bottles.

Honeysuckle wine

Compound:

Honeysuckle - 2 kg.
Sugar - 100 gr.

Preparation:

Wash the honeysuckle berries, sort them, grind them in a blender or meat grinder. Place the mixture in a container and place it in a warm place for 3 days. During this time, the honeysuckle should ferment.
At the very beginning of fermentation, squeeze the berries and separate them from the juice. Pour the juice into a glass container. Fill the squeezed berries with water in a ratio of 1.2 liters. to 1 l. the resulting juice, leave them for the second fermentation in a warm place.
After 3 days, squeeze the berries again, add the resulting juice to the juice obtained earlier after the first fermentation. Add sugar to the mixture, 200 gr. for 1 l. Close the container hermetically.
After fermentation begins to decrease, add more sugar according to the calculation given above. We wait for the end of fermentation, carefully pour the wine into bottles, avoiding sediment.
Honeysuckle wine must mature. To do this, send it to a cool, dark place and wait for the drink to lighten.