Honeysuckle berry jam for the winter - 1 cooking recipes

Honeysuckle is an unusual type of indigo-colored berry, elongated in length. Black berries are also found. Inside they do not have a seed, but seeds. Which greatly simplifies the methods of making honeysuckle jam. Essentially, it is prepared in the same way as any other berry, including currants. By the way, if you continue to compare it with the last one, it gels very well.

For a simple recipe for honeysuckle jam, take berries, sugar in a 1:1 ratio and a little water. For example, a kilo of berries, a kilo of sugar, a glass of water. Citric acid is also added, but not for taste, but so that the jam does not become sugary during storage. Usually they cook in two or three batches for five minutes each - a kind of “five-minute”, waiting for the sweet mixture to cool completely between cooking intervals. The skin of the berries is easily destroyed and bursts, so the jam turns out to be homogeneous, more like jam.

Instead of cooking, you can prepare honeysuckle by grinding it with sugar in its raw form. However, you will have to constantly store it in the refrigerator so that it does not spoil. Very rarely this jam is liquid - during storage it gels even more. And if, say, you open a jar in winter, you can easily turn it over without fear that the contents will leak out. But, of course, the density can be changed by adding liquid.

Before preparing honeysuckle, remember that these berries are delicate, they can be easily crushed and turned into mousse. So you should wash them more carefully. And if you collect them, then leave the overripe ones aside.