What to cook from honeysuckle: delicious recipes and simple preparations for the winter. What can be prepared from honeysuckle

: rejuvenates our body and supplies almost everything essential vitamins and microelements, is an excellent preventative against hypertension, strengthens blood vessels, helps with liver diseases, reduces swelling, and has a restorative effect on the entire body as a whole. It is especially useful during pregnancy and old age.

Ripening earlier than others, this wonderful berry helps us quickly recover from winter, gives us a boost of energy, restores strength and improves immunity. Low calorie makes it very attractive for various diets. Honeysuckle is used to make wonderful cosmetic masks that gently tone the skin, restoring its firmness and elasticity. Skin rejuvenation gradually occurs. Who has ever been convinced of healing power magical honeysuckle berries, he will forever remain her fan.

It is especially good fresh, straight from the bush. Juicy, tender berries with a slight sourness, a slight piquant bitterness and a delicate aroma are the first to delight us after winter. However, it doesn’t happen from year to year; it also happens that bitterness is felt more clearly. It depends on both the variety and weather conditions: if the spring was hot and dry, then the taste deteriorates.

What can you do with honeysuckle to get rid of the bitterness? To do this, it is recommended to water the plant abundantly, especially during the period of fruit ripening. If the bitter taste still persists, then it makes sense to replace the variety. Modern assortment honeysuckle allows you to choose varieties that have virtually no bitterness.

So what can you cook from honeysuckle if it still tastes bitter? The best thing is a filling for pies or a preparation for fruit juice. In this case, you do not need to boil the berries, but simply chop them in a blender or grind them in a meat grinder and add more sugar. The bitterness will not disappear, but will become less noticeable.

Honeysuckle ripens quickly, but is not stored for long, only a few days. To extend the shelf life, do not wash the berries, but only sort them, removing those that are too ripe, then spread them in a thin layer on a tray and place them in the refrigerator.

The berries are used to make preserves, jams, confitures, marmalade and incredibly tasty jelly. Honeysuckle, ground with sugar, is very good. Less ripe ones can be dried or frozen. It is easy to determine the ripeness of the fruit: the riper the berry, the more tender and soft it is, the thinner its skin, and the stronger the aroma.

We bring to your attention interesting ways of harvesting honeysuckle while preserving vitamins and other useful substances.

From this article you will learn

Drying honeysuckle

In the air

What is needed for this? Simple step by step recipe will help you do this easily and quickly. If the summer is quite hot, then you can dry it directly on fresh air. Depending on weather conditions, this process can last from one and a half to two weeks.

  1. First of all, you need to sort out the berries and remove all excess.

    Important: do not wash the fruits! Otherwise they may become moldy.

  2. Spread in a thin layer on a clean, flat surface.
  3. Cover with gauze or a special net to protect against insects and birds.
  4. In the morning you can leave it in the sun or under some kind of light canopy; in the evening it is better to remove it.
  5. When they are dry enough, pour them into bags made of natural fabric or a paper bag.

Advice! Plastic bags, it is better not to use tightly closed glass jars and other sealed containers; the fruits in them may spoil.

In the oven

If the weather is rainy, you can dry it at home.
The process is also simple:

  1. As in previous recipes, we sort out the honeysuckle, removing spoiled, overripe fruits and debris.
  2. Wash the baking sheet, wipe dry and cover with baking paper.
  3. Spread in one layer on a baking sheet.
  4. Dry in the oven with the door slightly open for 4 to 6 hours at a temperature of no more than 60 degrees.
  5. Cool the finished berries until room temperature and pour into linen bags or paper bags.

In an electric dryer

If you have an electric dryer, the drying process is simplified and accelerated several times. We dry the prepared berries at a temperature not exceeding 50 degrees for 10 to 12 hours.

Best stored in a cool, dry place. This could be a refrigerator, or if you have an insulated loggia or balcony, you can put dried honeysuckle in a cabinet or on a shelf. In this form, it can be stored for no more than a year.

Sometimes it happens that the fruits are very dirty, in the ground or with small debris. In such an extreme case, it is permissible to rinse it before drying, but be sure to then lay it on a dry cloth until all the moisture is absorbed into the fabric or paper, and only then dry it.

How to freeze correctly

Freezing is one of the the best ways storing not only honeysuckle, but also most other berries. In this case, almost all the vitamins so necessary for our body are preserved.

No sugar

  • In this case, you can wash the fruits. Drain the water. Pour the honeysuckle into a colander, allowing the remaining water to drain.
  • Spread a thin layer onto paper or cloth napkin so that the berries dry.
  • Place it on a plate or dish in a thin layer and let it sit for one and a half to two hours. freezer.
  • We pour the frozen honeysuckle into small plastic bags, taking into account that after defrosting they can be used at a time.
  • Place the prepared, tightly closed bags in the freezer for storage.

Advice: if you only have large bags, freeze them in an even layer, no more than 3 cm thick, if possible. Then you can easily break off the required amount before use.

With sugar

  1. We wash and dry the fruits, as in the first option.
  2. Pour honeysuckle into layers of prepared small, clean containers, pouring each layer granulated sugar. There should be 1-2 cm of air remaining at the top under the lid.
  3. Place tightly closed containers, no more than ¾ full, into the freezer immediately.

It can be stored in this state until the next harvest, and sometimes longer. In terms of the time spent on preparation, this recipe is the fastest.

Important: It is not recommended to re-freeze defrosted berries.

Harvesting honeysuckle without cooking

Recipe "Cold jam"

Ripe and even overripe fruits are suitable for this jam.

  • We sort the berries, wash them, and lightly dry them on a napkin.
  • Grind in a blender until smooth or pass through a meat grinder.
  • Gradually mix the resulting puree with sugar, adding it in small portions. The container should be large enough to make it convenient to do this. We take one and a half times more sugar than fruit.
  • After all the sugar has dissolved, stir for another 5 minutes and place in pre-prepared sterilized jars.
  • Pour granulated sugar on top of each jar so that it evenly covers the entire surface of the jam with a layer of at least 5 mm.
  • Carefully close with a plastic or screw cap.

Tip: berries twisted through a meat grinder will be more uniform if you use a fine grid.

Honeysuckle rolled with sugar is best stored at a temperature no higher than 10 degrees. Each housewife decides independently how much sugar to put in such jam. Since it acts as a preservative, the more of it, the longer the pureed mixture can be stored. But then the jam can become sugary. To avoid this, add a little citric acid or lemon juice. It is the acid that protects cold jam from sugaring.

Recipe for “Candied Honeysuckle”

As in the previous recipe, we sort and wash the fruits. Measure out the required amount of sugar in advance. For 1 kg of honeysuckle you need 1.7 kg of sugar.

We transfer some of it into a container so that it fills a quarter of the volume. Using a wooden masher, mash the fruits, gradually adding a little sugar. When the first part is already mashed, transfer it to another container, and again pour a new portion of berries into this one and next part Sahara. We continue the procedure until everything is processed in this way. At the end, mix the mixture thoroughly with a wooden spatula until the sugar is completely dissolved.

Place our jam into sterilized small jars, lightly sprinkle sugar on top and close with a plastic or screw-on lid. This is a very simple recipe that always turns out well.

Candied honeysuckle is not only healthy, but also very tasty. Two to three teaspoons added to tea or compote will give it a special taste, color and aroma. Even if honeysuckle is bitter, it only adds a special charm to such a drink.

Such honeysuckle preparations for the winter retain all vitamins, bring maximum benefits and can be useful for the health of the whole family.

Interesting recipes for winter preparations

Honeysuckle in its own juice

Both ripe and greenish fruits are suitable for this recipe. It is most convenient to use 0.5 and 0.75 liter cans. A liter volume for preparation for the winter is advisable only in cases where the family is large or honeysuckle is used for medicinal purposes.

  • We sort through and, if necessary, wash the honeysuckle. We take a fairly wide, not very high pan. At the bottom we place either a special stand for sterilizing jars or gauze folded in several layers.
  • Fill clean jars to the very top with berries. Put it in a saucepan. Carefully fill the jars with water up to the shoulders (or even a little lower) so that during sterilization, water does not get inside the jar. After this you can put it on fire.
  • As soon as the water boils, immediately reduce the heat to medium. As the fruits sag, add another portion. If desired, you can add a few tablespoons of sugar.
  • When the entire jar is almost full and the juice released on top is visible, you need to boil for another 10 minutes. Then we take out the jars and close them with sterilized screw caps. Turn the jars over, put them on the lid, and cover with something warm on top for at least 6 hours.

In winter, from this preparation you can cook jelly, compote, or simply dilute it in boiled water, let it brew and strain. The result is a wonderful tonic drink, tasty and healthy.

Tip: do not use regular metal lids! They can oxidize by reacting with substances found in the berry.

Honeysuckle jelly

Method I, with gelatin

An incredibly tasty jelly is made from honeysuckle juice. To do this, wash the berries and let them dry. Then rub through a sieve or grind in a blender and squeeze through several layers of gauze. Add sugar to the resulting juice.

For 1 kg of fruit you will need 700 g of sugar and 2 - 3 teaspoons of gelatin or agar-agar. Boil the juice until the sugar has completely dissolved. Meanwhile, prepare the thickener. It can be gelatin, agar-agar or any other containing pectin.

Dissolve it in warm water until completely dissolved and pour in a thin stream into the juice that has not yet cooled down, but not boiling. We put it on the fire again and, stirring constantly, bring it to a boil, but do not boil. Remove the foam if it appears and pour the resulting jelly into dry, clean containers.

Method II, without thickeners

Honeysuckle jelly can be cooked without additional thickeners, since honeysuckle contains a sufficient amount of pectin.

In this case, simply boil the juice and sugar over very low heat with constant stirring, at least twice as much. We determine readiness drop by drop: if you drop it on a saucer, it should hold its shape. This jelly can be poured into jars, and it’s better to close it not even with a lid, but parchment paper. This juice extract can also serve as an additive to various dishes, for example, you can make an original sauce from it.

Tip: follow the exact proportions of sugar and berries. Too much sugar will make the jelly less thick. The less sugar and more juice, the stronger the jelly will be.

Honeysuckle confiture

Confiture is also prepared with the addition of gelling mixtures.

For 1 kg of berries you will need 50 g of water, 1.2 kg of sugar and 1 sachet of gelling additive. If gelatin is in bulk, then 20 g will be enough.

  • Add water, sugar to the puree or minced berries and bring to a boil.
  • Cook over low heat for no more than 10 minutes. Let it cool a little.
  • Add the pre-dissolved gelling component.
  • Mix everything thoroughly and bring to a boil again, but do not boil.

Attention! The finished confiture is so thick that it can only be put into jars while it is hot.

In this video you will learn how to make honeysuckle sauce that can be served with meat:

Honeysuckle jam

For 1 kg of fruit we take 300 g of granulated sugar. Place the washed berries in a container, add a glass of water and boil until they become completely soft. Strain through cheesecloth or rub the resulting mass through a sieve. Add all the sugar to it and boil to the desired consistency.

How to cook dodder so that it does not burn? To do this, it must be constantly stirred or cooked in a water bath. When the jam becomes thick, put it in sterilized jars to the very top, close with lids or tie with parchment paper.

Honeysuckle jam

  • Pour the washed berries into a container in which we will prepare the jam. Add a little water so that it barely covers the bottom.
  • Place on low heat. Boil the berries, stirring constantly for 5-10 minutes.
  • After this, add sugar. For 1 kg of honeysuckle you will need from 1.5 to 2 kg of sugar, depending on preference and how sour the fruit is.
  • Cook over medium heat. To prevent the jam from burning, stir it constantly.
  • When the sugar has completely dissolved, the jam is ready! We put it in jars, close the lids, turn it over and put it in warm place for several hours.

Honeysuckle marmalade

Wash the fruits, dry them and chop them in any way. Boil the resulting puree in a water bath to a thick consistency, gradually adding sugar, no more than half the volume of the honeysuckle mass.

If the honeysuckle is of sweet and sour varieties, then you can do without sugar at all. As a result of evaporation of water, the volume of the puree should be reduced by half. Next, place the future marmalade on a baking sheet, level it if necessary with a damp wooden spoon or use a knife to dry the surface and dry it in the oven with the door open for a few more hours.

The finished marmalade can be placed in special molds and stored in the refrigerator, closed.

Recipe for incredibly tasty jam

It is prepared almost like the famous five-minute one. Wash the berries, sort them, add sugar. For 1 kg of berries we take 1.5-2 kg of sugar. Leave overnight in a warm place. In the morning, drain the resulting syrup. Bring to a boil, skim off the foam and pour in the berries.

Mix thoroughly to dissolve the sugar that has settled at the bottom of the container. Leave until evening. In the evening, drain the syrup again and simmer for 5-10 minutes, constantly skimming off the foam. Pour over the berries. In the morning, cook for 5 minutes, leave until evening. In the evening, cook again for just a few minutes, no more. Pour into jars hot to the very top, close and wrap until the morning.

The berries in this jam do not fall apart, but remain whole and become like raisins, and the syrup remains transparent.

Tip: cook over low heat. Then the jam will not lose color and aroma.

Multicooker Recipes

Honeysuckle jam in a slow cooker

  • Wash the berries, sort them, add sugar at the rate of 1 kg of sugar per 1 kg of berries.
  • Place in a secluded place for several hours, stirring occasionally so that the sugar dissolves.
  • After this, strain through cheesecloth or rub through a sieve.
  • Transfer the resulting mixture to the multicooker and set it to “Jam” mode. For those who don’t have this function, simply cook in the “Stew” mode for 1 hour.
  • We lay out the finished jam, close it and put it in a cool place.

Honeysuckle jam in a slow cooker

Pour clean berries into the multicooker bowl. Separately, cook the syrup: 1 kg of sugar per glass of water. Pour hot syrup over the berries. Set the “Stew” or “Jam” mode for 60 minutes. Pour the finished jam into sterilized jars and seal tightly.

Honeysuckle preparations will come in handy for future use, especially in winter, when our body needs support. Marmalades, preserves, jams and confitures can make your diet not only healthy, but also varied. And in our next article, read how to cook, where to eat detailed description recipes

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For any beginner or experienced gardener, it is a joy to discover new plants, which subsequently become permanent favorites on his site. IN recent years Edible honeysuckle is gaining popularity, characterized by its unpretentiousness and exquisite taste of their fruits. The advantage of this plant is that its berries, worthy of the most demanding gourmets, can be obtained in your garden without much expense or effort. So, honeysuckle is edible: what can be made from it? – this is exactly what will be discussed in detail below.

Before moving on to the core of the topic, we should talk about beneficial properties ah honeysuckle fruit. Its berries ripen early. Some varieties produce harvest as early as the end of May. This is very important, since after winter-autumn vitamin deficiency you can get a fresh source of substances and vitamins that are useful in biological qualities. All microelements from berries and their juice are perfectly absorbed and are suitable for dietary nutrition.

Research by biologists and doctors shows that honeysuckle is good for those who suffer high blood pressure or diabetes. The potassium and magnesium content in it helps the heart function and strengthens the walls of blood vessels. Honeysuckle berries also have antibacterial, tannic, and antipyretic properties.

Honeysuckle in home cooking

Of course, the beneficial substances in fruits are best absorbed when consumed in fresh or when squeezing juice.

Honeysuckle can be eaten in combination with other berries and fruits. Its berries are magnificent, mashed with banana, kiwi, applesauce, and go well with strawberries. Such mixtures with the fashionable name of smoothies do not need to be subjected to hot processing, but are eaten immediately fresh. You can lightly flavor them with honey or natural yoghurt. These are great ways to prepare berries without cooking. They are added to bowls of ice cream and used to decorate confectionery products. The taste of honeysuckle has sweet and sour shades, a little bitter, it is not intrusive, but always good. Bitterness is not hazardous to health and adds a unique charm to the taste of the berries.

Numerous recipes make it possible to reveal all the beauty of honeysuckle berries and after culinary processing. To do this, you need to know what to cook from honeysuckle.

Pie with edible honeysuckle berries

Many will appreciate honeysuckle pie. The dough for this baking can be anything - yeast, puff pastry, shortbread. Here is one of the recipes that makes it possible to prepare a delicacy quickly.

After washing, 300 g of fresh honeysuckle should be scattered onto a cloth, since the berries should not be wet. You can add fresh strawberries, currants, raspberries, wild strawberries to honeysuckle, or frozen ones.

Dough, as for a classic cupcake: 300 g flour, one egg, 150 g margarine or butter, half a glass of sugar: everything is mixed. For fluffiness, add 5 g of baking powder, for flavor - vanillin.

The dough turns out quite stiff and elastic. It is rolled into a ball and placed in the freezer for half an hour. After this, the dough is placed in a heat-resistant container and formed into a basket with sides, the bottom of which is pricked with a fork. Bake for 10-15 minutes.

During this time, prepare the filling: berries mixed with 2-2.5 tbsp. spoons of sugar, 300 g of sour cream with a fat content of 20-25%, 2 teaspoons of corn or potato starch (to neutralize the juice), 2 eggs, 1 g of vanillin.

After baking, the dough basket is filled with filling and put back into the oven. The cake is baked for 25 minutes.

When baked, honeysuckle is somewhat reminiscent of other berries, such as blueberries and blueberries. And in combination with sweet strawberries, the taste gives completely different unique notes.

Compotes with honeysuckle, jelly and jelly

Fresh berry compote is very popular during the honeysuckle ripening season. Sugar is added to it depending on the taste and the type of plant. If the berries are initially sugary, then there is no need to overuse additional sweetening.

For 2.5 liters of water, 4 tbsp is enough. spoons of granulated sugar without a slide. In compote, honeysuckle goes well with apple, raspberry, and red currant. The berries give the drink a beautiful rich color.

There is no need to boil the compote for a long time, just bring it to a boil and keep it on low heat for another half a minute. This will preserve the maximum beneficial properties of the berries. The main thing is to let the drink brew until it cools completely and all the berries settle to the bottom. The concentration of the drink is also chosen according to taste.

Gourmets also appreciate honeysuckle jelly prepared in the classical way using starch. He's good at independent form, and as a gravy for semolina or other cereal cutlets and puddings. Children love compotes and honeysuckle jelly.

You can make excellent jelly from freshly squeezed honeysuckle juice using gelatin. The proportions of added gelatin must be calculated based on the recommendations indicated on the bag with this product. Traditionally, when soaking, it is a tablespoon per glass of liquid. The jelly will retain all useful composition berries

Berry sauces

We should not forget that today culinary fashion has included berry sauces. They are perfect not only for freshly baked waffles and pancakes, but even for meat, especially beef and poultry. This sauce can also be made from honeysuckle. Even overripe fruits are suitable for it, making the taste more intense.

The classic sauce is prepared according to the principle of the famous tkemali, but the taste is completely different, very piquant. Meat sauce recipe: you need to take two glasses of honeysuckle berries, two-thirds of a glass of tomato paste, 3-4 cloves of garlic, a good bunch of cilantro and parsley. Grind all this in a blender, adding salt, sugar and black pepper to taste. The result is an excellent mixture, which is most useful to consume immediately, without heat treatment. You can bring the sauce to a boil and pour it into a jar. The taste will change, but will still be great.

Harvesting honeysuckle for the winter

Preserving honeysuckle fruits makes it possible to enjoy it all year round.

One storage option is quick freezing. All the value of vitamins and elements remains in the berries. You should not wash the berries before freezing. Just sort it out and scatter it in a thin layer into boxes. Before eating the berries, it will be enough to rinse them cold water in a colander. This kind of freezing can be used to make compotes, pies, and added to porridge and muesli.

Honeysuckle without cooking

You can also preserve all the benefits of honeysuckle by making a puree from it with sugar. You need to grind the berries proportionally: one to one with granulated sugar, until the latter is completely dissolved. Jars with this preparation should be stored in a cool place.

Drying berries is another great way to prepare for storage. Both a stove and an oven are suitable for this. The berries are placed on a baking sheet (one layer). The internal heating temperature should not be higher than 60 degrees. The oven door is left open, the berries are stirred periodically. Drying time is from 6 to 10 hours. In hot weather, you can air dry the berries.

From fruits prepared in this way, you can make compotes and baking fillings in winter. Dry honeysuckle fruits have properties similar to dry raspberries, that is, they have an antipyretic effect. This may come in handy during cold season.

Compotes, berries in their own juice

Harvesting honeysuckle for the winter also includes preparing compotes. To do this, the sorted berries are placed in clean glass jars, about two-thirds full. Water is boiled with sugar at the rate of 1 liter of water - 400 g of sugar. After removing the pan from the heat, immediately carefully pour the syrup over the berries. After twenty minutes of pasteurization, the jars are sealed.

When there is a large harvest of berries, honeysuckle is made in own juice. To do this, first squeeze out the juice, then fill jars with intact berries, preferably 0.5 liters. The juice is brought to a boil and the fruits are poured hot. Rolled up after pasteurization. This method is good because you can do without sugar.

Honeysuckle jam for the winter: 3 recipes

The most traditional way Honeysuckle preparations are perhaps jam. You can eat it simply with tea, or spread it on a bun or pancakes. Jam makes an excellent filling for pies. When diluted with water, it makes good drinks.

Jam can be prepared in several variations. There is a way like "dry" jam. For this, the sorted and washed berries are dried and ground with granulated sugar. Moreover, the ratio should be almost double in favor of sugar. The mixture is heated to 70 degrees (does not boil!). Immediately put into jars and seal tightly. Store in a cool place.

Regular jam is made from berries and rich sugar syrup. The calculation is made based on the number of fruits. For 1 kg of honeysuckle take 120 ml of water and 1.2 kg of sugar. The syrup should boil, after which the berries are carefully placed in it. Cook for a little less than five minutes. Then let the jam sit until it cools completely. After this, it is cooked for about half an hour over low heat and poured into jars.

Honeysuckle jam, which is a type of jam, is prepared with a more saturated sugar syrup (up to 70% sugar) in one step until the fruit is completely boiled.

Honeysuckle fruit tincture

For adults, you can prepare an excellent tincture of honeysuckle berries. Liter jars“up to the shoulders” are filled with berries. Sugar can be added, or you can do without it. Good quality vodka is used to pour the fruits completely up to the necks of the jars. All this is covered with lids and put away in a dark place. It is better that the tincture is stored until New Year's holidays. During this period, the process of absorption of berries with alcohol occurs. The fruits completely release their valuable juice, drawing out all harmful components from the liquid. The tincture turns out natural and beautiful. The berries are thrown away when consumed.

How to preserve honeysuckle fruits depends on its quantity. You can make several different preparations for future use at once. Every housewife will decide for herself what to make from honeysuckle, because this berry is wonderful in any quality.

Honeysuckle is one of the natural storehouses of useful substances for our body. This small dark berry will not only replenish vitamin reserves in winter, but will also cope well with colds and pressure surges, remove toxins and waste from the body, and strengthen vascular walls. In addition, honeysuckle is an excellent remedy for iron deficiency anemia and gastritis. The only “but” of this miracle berry is the short harvest season. Therefore, it is better to prepare for it in advance, including in relation to preparations. We hope that our tips on how to make honeysuckle jam for the winter (and not only) will come in handy for you.

What to cook from honeysuckle for the winter?

The beneficial properties of honeysuckle can be preserved in winter period and without any cooking - dry or freeze. For drying, it is better to use slightly unripe berries, dry them in the sun for about a week (more than quick way- in the oven at 40-60C for 6-10 hours).

It is also easy to prepare honeysuckle for the winter by freezing. To do this, the berries, washed and slightly dried with a napkin, must be carefully placed in a container (or any other flat container) in a layer of no more than 2 cm, placed in the refrigerator for a couple of hours, and then in the freezer. Already frozen berries can be poured into a bag and stored in the freezer.

One-step honeysuckle jam is an easy recipe.

Jam made from honeysuckle for the winter remains the most popular recipe among housewives. We will tell you two simple but very tasty recipes.

Required ingredients:

  • honeysuckle berries - 1.5 l;
  • sugar - 1 kg

Step by step instructions

  1. Pour the prepared honeysuckle berries into a saucepan, add sugar and stir.
  2. Leave this mixture overnight to allow the berries to release their juice.
  3. Boil the berries that have given juice for 5 minutes, remembering to stir and skim off the foam.
  4. Pour the finished jam hot into sterilized jars and seal.

Honeysuckle jam in two steps - a delicious recipe

Required ingredients:

  • honeysuckle berries - 1 kg;
  • sugar - 1 kg;
  • water - 1 tbsp

Step by step instructions

  1. We make syrup from water and sugar and pour it over the berries.
  2. Let the future honeysuckle preparation stand for 3-4 hours.
  3. Bring the berry-sugar mixture to a boil and after a couple of minutes remove from heat.
  4. After 8 hours we repeat the procedure, but cook until done.

Honeysuckle: recipes for preparations

We suggest you try a few more interesting ways how to prepare honeysuckle for the winter.

Honeysuckle puree

Required ingredients:

  • honeysuckle berries - 1 kg;
  • sugar - 0.5 kg;
  • water - small amount

Step by step instructions

  1. Pour the prepared honeysuckle with water and bring almost to a boil.
  2. Remove from heat and puree it (using a sieve or blender).
  3. Pour sugar into the berry puree and bring it to readiness, heating it at 85C for about 5 minutes. At the same time, do not forget to stir it.
  4. Transfer the honeysuckle puree into jars and seal tightly.

Honeysuckle jelly

Required ingredients:

  • freshly squeezed juice from honeysuckle berries - 1 l;
  • sugar - 0.8 kg

Step by step instructions

  1. Mix the juice with sugar (you can replace it with equal parts of berries and sugar mixed using a mixer or blender until the consistency of sour cream) and bring everything to a boil.
  2. Stirring constantly, reduce the syrup by 2/3.
  3. Pour the finished, still hot honeysuckle berry jelly into jars and roll up.

Honeysuckle berries go well with their other “brethren” in the garden. Therefore, if you wish, you can diversify the recipes we present and add strawberries, currants, and oranges to honeysuckle jam for the winter (or other recipes for preparations you like).

We are the first to keep up summer berry — honeysuckle. I decided to write a little about her.

Honeysuckle

This quickly ripening and unpretentious dark-colored fruit is a real storehouse of vitamins and minerals. The taste of this berry is sweet and sour, with a slight bitterness.

Honeysuckle first wild berry, which literally saved the post-war generation from vitamin deficiency.

This berry is very good at lowering blood pressure. People with hypertension definitely need to have a couple of honeysuckle bushes in their garden.

There are about two hundred species of honeysuckle, but about 10 to 15 species are edible.

The honeysuckle berry is the champion among all black berries in terms of the presence of vitamin C; there is 5 - 10 times more vitamin C than in black currants and blueberries.

You can make a lot of delicious things from honeysuckle, but remember that any heat treatment kills most of the vitamins, and vitamin C “dies” completely.

So, it’s better to eat this healing berry fresh! But, if you have a lot of honeysuckle in your garden, then you can make compote, jam from it, or simply dry the honeysuckle for the winter.

This year it’s rare for us for some reason 🙁 there are very few berries on the bushes, last year there were a lot more, I made Katruse compotes from it and baked pies with honeysuckle. And this year we will only eat fresh berries)

How to prepare honeysuckle compote:

  • honeysuckle
  • 1 liter of water
  • 300 - 400 grams of sugar

Boil water with sugar. Wash the berries and remove the stems. Throw into sugar syrup, bring to a boil and simmer for 3-5 minutes. Let it brew.

For the winter, the compote is pasteurized directly in jars. The berries are distributed into jars, filled with sweet syrup, covered with lids and pasteurized at 80 degrees. The jars are closed and the honeysuckle compote is stored in cool, dark rooms.

How to make honeysuckle jam:

Also sort out the honeysuckle fruits, rinse, place in a cauldron, pour in hot sugar syrup (700 grams of sugar per 300 ml of water), keep in a cool place for 3 - 5 hours, then simmer over low heat until tender. Distribute into jars and screw on the lids. This jam tastes like cherry jam.

Or this option: grind the berries in a meat grinder, cover with sugar, and let stand for several hours. Cook until done in 1-2 batches. In this case, sugars are taken 1:1

How to dry honeysuckle:

Sort the berries, wash them, and place them in one layer on a baking sheet. And dry in the oven at 50 degrees.

There are about 250 varieties of honeysuckle in the world. Unfortunately, not all berries can be eaten. It is better to avoid yellow, red and orange ones - they are poisonous.

Honeysuckle is perfect for making pies, jams and preserves, homemade liqueurs and wines. The berries do not require special processing.

Honeysuckle Pie

Compound:

  • Vegetable oil - 125 ml.
  • Water - 1 tbsp.
  • Dry yeast - 1 p.
  • Flour - 500 gr.
  • Sugar - 0.5 tsp.
  • Salt - 0.5 tsp.
  • Apples - 2 pcs.
  • Honeysuckle, fresh or ground with sugar, to taste
  • Cinnamon - to taste

Preparation:

  1. Mix warm water with butter, sugar and salt. Add yeast to flour, sift into mixture of water and oil. Knead the dough, roll it into a ball and place it in the refrigerator for 1 hour.
  2. Grease a baking sheet with oil, place a rolled out layer of dough on it, and honeysuckle on top. Cut the apples into thin slices, place on the berries and sprinkle with cinnamon. Place the pie in an oven preheated to 180 degrees for 30 minutes.
  3. This honeysuckle pie is low in calories and very flavorful!

In another baking option butter dough is used.

Honeysuckle Pie: another recipe

Compound:

  • Butter - 180 gr.
  • Flour - 2 tbsp.
  • Yolks from 3 eggs
  • Honeysuckle - 300 gr.
  • Sugar - 2 tbsp.
  • Starch - 2 tbsp.
  • For the streusel topping:
  • Flour - 50 gr.
  • Sugar - 50 gr.
  • Oil - 40 gr.

Preparation:

  1. Cut the butter into cubes. Beat the yolks with 2 tbsp. l. sugar, mix with butter and add 2 tbsp to the mixture. flour.
  2. Grease a deep pan, place the dough in it, form sides 2-3 cm high. Place in an oven preheated to 180 degrees until yellow. While the dough is baking, make the filling.
  3. Mix honeysuckle with sugar, crush, add 2 tbsp. starch to thicken the mixture. For the topping, mix flour, sugar and butter. You should get small sweet crumbs.
  4. Place the berries on the dough, sprinkle streusel on top, and place in the oven for 5-10 minutes.

Honeysuckle wine

Compound:

  • Honeysuckle - 2 kg.
  • Sugar - 100 gr.

Preparation:

  1. 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.
  2. 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.
  3. 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. Seal the container tightly.
  4. 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.
  5. Honeysuckle wine must mature. To do this, send it to a cool, dark place and wait for the drink to lighten.

Honeysuckle compote

Compound:

  • Water - 3 l.
  • Honeysuckle - 500 gr.
  • Sugar - 6 tbsp. l.

Preparation:

  1. Bring water to a boil, dissolve sugar in it and add pre-peeled honeysuckle berries.
  2. Boil for about 5 minutes, remove from heat and let it brew under the lid. The compote is ready to eat.

Five-minute honeysuckle jam

Compound:

  • Honeysuckle – 1kg
  • Sugar – 1 kg
  • Gilfex - 1 p.

Preparation:

  1. Sort the berries and rinse thoroughly. If you like boiled jam, then lightly crush them. Mix a bag of Zhilfex with 2 tbsp. l. sugar, add to berries, bring to a boil.
  2. Carefully add the remaining sugar. Make sure that the mixture does not burn; stir it periodically. Cook the honeysuckle in this way for 5 minutes, skimming off the foam. Pour the finished jam into clean sterilized jars, roll up the lid, turn upside down, cover and leave in this position until it cools.

Honeysuckle jam

Compound:

  • Honeysuckle - 1 kg.
  • Sugar - 1.5 kg.

Preparation:

  1. Sort, sort and wash the berries. Pour into a saucepan or other cooking container. Add sugar. Leave the honeysuckle in the container. Until she releases juice - for 5-6 hours or overnight. After this, bring the berries to a boil and cook until thick. Pour into jars and close.
  2. If for some reason five-minute honeysuckle jam is not suitable for you, then you can simply twist the berries with sugar. In this case, you will not need to roll up the lids on the jars.

Compound:

  • Honeysuckle - 1 kg.
  • Sugar - 1.5 kg.

Preparation:

  1. Twist the selected and washed berries through a meat grinder, add sugar, and mix.
  2. Place the jam in sterile jars, close with plastic lids and place in a cool place.

Honeysuckle can be used in many recipes. Honeysuckle pie, honeysuckle wine, and jam will please everyone. Berries are not only incredibly healthy due to the vitamins they contain, but also have a pleasant taste. Cooking dishes, liqueurs and jams from honeysuckle is no different in essence from recipes using any other berries. The only thing you need to remember is the choice edible variety plants.



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