Source: Samiramay, AdobeStockOne of the healthiest and most delicious preserves for winter is honeysuckle jam. So today, we're going to explore how to properly work with this berry, and we've gathered 15 of the best recipes for you in one collection. Choose your favorite!
1. Honeysuckle Jam – Classic Recipe
Source: ideireceptov.ruA traditional jam recipe without extra additives or thickeners.
You will need: 1 kg honeysuckle, 800 g sugar.
Preparation: Pass the honeysuckle through a meat grinder and bring to a boil. Add sugar and cook the jam until thick, about 30-40 minutes, then seal in clean, dry jars.
2. Honeysuckle Jam with Gelling Sugar
Source: rutube.ruGelling sugar is a universal thickener for any preserves, and it's useful here too.
You will need: 1 kg honeysuckle, 1 kg sugar, 20 g gelling sugar.
Preparation: Sort the honeysuckle and mix it with a few spoons of regular sugar and the gelling sugar. Let it stand for a couple of hours, bring to a boil, then add the remaining sugar. Bring the jam to a boil again, cook for another 3 minutes, and seal in sterile jars.
3. Honeysuckle Jam with Lemon
Source: pinterest.comThis makes the jam even healthier, and it also stores better.
You will need: 1 kg honeysuckle, 2 lemons, 1 kg sugar.
Preparation: Blanch the lemons with boiling water, remove the seeds, and chop the citrus in a blender. Separately chop the honeysuckle, mix everything with sugar, and bring to a boil. Cook the jam until thick, about 40 minutes, and seal in jars for winter.
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4. Honeysuckle Jam with Pectin
Source: orchardo.ruA good way to make jam faster, so you don't have to stand by the stove for too long.
You will need: 1 kg honeysuckle, 100 ml water, 700 g sugar, 20 g pectin.
Preparation: Mix pectin with 3-4 spoons of sugar. Add water to the honeysuckle, cook until soft, and then strain through a sieve. Add sugar, bring to a boil, and cook for 10 minutes. Stir in the pectin, cook for another 3 minutes, and pour the jam into sterile jars.
5. Honeysuckle Jam with Gelatin
Source: forum.prokuhnyu.ruTo make the jam thick and smooth, add a little gelatin.
You will need: 800 g honeysuckle, 400 g sugar, 10 g gelatin.
Preparation: Blend the honeysuckle, add sugar and gelatin, and blend again. Bring the jam to a boil, stirring, and immediately pour into clean, dry jars.
6. Honeysuckle Jam in a Multicooker
Source: pinterest.comA multicooker is great because you don't have to worry about anything burning.
You will need: 1 kg honeysuckle, 1 kg sugar, 0.5 tsp citric acid.
Preparation: Chop the honeysuckle by any convenient method, mix with sugar and citric acid, and pour into the multicooker bowl. Bring the mixture to a boil in "Steam" mode, then switch to "Stew" mode for 40 minutes. Pour the jam into jars and seal.
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7. Honeysuckle Jam with Agar-Agar
Source: foodinformer.ruAgar-agar is a natural thickener that is easy and convenient to work with.
You will need: 1 kg honeysuckle, 1 kg sugar, 4 tbsp agar-agar.
Preparation: Blend the honeysuckle and strain through a sieve. Add sugar, bring to a boil, and cook for 15 minutes over low heat. Let the mixture cool and add the agar-agar, previously dissolved in water. Bring the jam to a boil again, cook for 5-7 minutes, and pour into sterile jars.
8. Honeysuckle and Redcurrant Jam
Source: ok.ruSuch an interesting flavor that it's hard to guess which berries are in it.
You will need: 1 kg honeysuckle, 1 kg redcurrants, 1.5 kg sugar.
Preparation: Sort the honeysuckle, remove redcurrants from their stems, add a little water, and simmer until soft. Blend everything and bring to a boil again. Gradually add sugar and then cook the jam for another 20 minutes. Seal it in clean, dry jars.
9. Honeysuckle and Raspberry Jam
Source: ideireceptov.ruA real treasure trove of vitamins in winter!
You will need: 600 g honeysuckle, 500 g raspberries, 1 kg sugar.
Preparation: Sort the raspberries, and pass the honeysuckle through a meat grinder. Mix both berries, add sugar, and leave overnight. Gently stir, bring to a boil, cook for 5-7 minutes, and remove from heat. Let it cool, bring the jam to a boil again, and then immediately seal it in clean jars.
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10. Honeysuckle Jam with Strawberries and Orange
Source: koketta.ruA delicious and aromatic jam – your family will be pleasantly surprised.
You will need: 500 g honeysuckle, 500 g strawberries, 500 g oranges, 1 kg sugar.
Preparation: Sort the strawberries, honeysuckle, and oranges, then pass them through a meat grinder or blend. Add sugar and bring to a boil. Cook the jam for 5 minutes, remove from heat, and let it cool. Repeat the previous step once more. Cook it for 5 minutes a third time and immediately seal in clean jars for winter.
11. Honeysuckle Jam with Rhubarb
Source: koketta.ruSpeaking of unusual combinations, you can't miss this recipe!
You will need: 800 g honeysuckle, 700 g rhubarb, 900 g sugar.
Preparation: Cut the rhubarb into small pieces, blanch for 5 minutes in boiling water, and squeeze out the juice by any available method. Mix the juice, honeysuckle, and sugar, bring the mixture to a boil again, and cook the jam until the desired thickness. Seal it in sterile jars.
12. Honeysuckle and Blueberry Jam
Source: vk.comThis jam thickens well thanks to blueberries and sugar, so you can do without additives.
You will need: 1 kg honeysuckle, 1 kg blueberries, 2 kg sugar.
Preparation: Pass the blueberries and honeysuckle through a meat grinder, mix with sugar, and leave for half an hour. Stir again, bring to a boil, cook the jam for 15 minutes, and seal in clean jars.
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13. Honeysuckle Jam with Wild Strawberries
Source: pinterest.comThis preserve requires more time, but the result is definitely worth it.
You will need: 800 g honeysuckle, 3 cups wild strawberries, 1 kg sugar.
Preparation: Sort the wild strawberries and honeysuckle, mix them with sugar, and leave overnight. Bring the mixture to a boil, cook for 5 minutes, lightly mash with a potato masher, and let it cool. Cook the jam again for 10 minutes and seal in sterile jars.
14. Honeysuckle and Apricot Jam
Source: dzen.ruNot an obvious, but very delicious combination of ingredients.
You will need: 800 g honeysuckle, 800 g apricots, 1 kg sugar, 1 tsp cinnamon.
Preparation: Sort the honeysuckle, remove pits from apricots, and blend everything. Add sugar and cinnamon, leave the mixture for a couple of hours, then cook for half an hour after boiling. Pour the jam into clean jars and seal for winter.
15. Honeysuckle and Pine Cone Jam
Source: pinterest.comThose who love original culinary solutions will definitely enjoy this preserve!
You will need: 700 g honeysuckle, 700 g pine cones, 100 ml water, 1 kg sugar.
Preparation: Sort the pine cones, wash them, cover with sugar, add water, and cook for 1.5 hours over low heat, stirring. Separately sort the honeysuckle, add to the pine cones, and cook for another 10 minutes. Seal the jam in clean, dry jars.