16 Honeysuckle Jam Recipes

Honeysuckle jam is a great processing method, but far from the only one. In addition to jam, you can make excellent jam from it, cook compote or simply rub it with sugar and use it as a filling for pies. Everyone will be able to choose a dish to their liking, because there are a lot of recipes for cooking from it.

What is useful honeysuckle jam

Useful qualities of jam and other honeysuckle dishes are due to the healing properties of the fruits themselves. No wonder they are called rejuvenating berries. In addition to vitamins A, C and P, they contain monosaccharides, pectins, tannins.

They also contain selenium, a unique trace element that prevents cell aging.

Honeysuckle jam has antipyretic properties. Substances contained in fruits have a beneficial effect on the digestive organs. In addition, they have the following useful properties:

1. Normalize blood composition, contributing to an increase in hemoglobin levels.
2. Stabilize pressure.
3. Increase immunity.
4. They have an anti-inflammatory effect.
5. Accelerate recovery processes in the body and reduce the time of rehabilitation after colds and complications.
6. Promote the removal of heavy metals, salts, toxins and harmful substances from the body.
7. They have expectorant properties.
8. Normalize and improve heart function.

Features of making honeysuckle jam for the winter

A feature of honeysuckle jam is that it well preserves the entire vitamin and mineral complex contained in fresh berries. During cooking, only vitamin C is partially destroyed. However, due to its high content, even in the finished product, its concentration remains high.

Honeysuckle begins to bear fruit one of the very first, already in the last days of May or early June. The ripened berry has a dark blue-black color and a bluish bloom. Unripe fruits are red, they should not be eaten.

Before starting to make blanks, the berries must be washed and dried, as excess moisture greatly impairs the taste of the final product. To do this, use paper towels, on which the washed fruits are laid out.

Honeysuckle jam “Five minutes”

The recipe is very popular because of its simplicity. The ingredients for this jam (honeysuckle and sugar) are taken 1:1. Five-minute jam is made as follows:

1. Clean glass jars for storage, sterilize.
2. Clean the berries from debris, rinse and dry.
3. Put the fruits in an enamel bowl, grind with a blender to a state of porridge.
4. Add sugar in parts, stirring constantly until dissolved.
5. Put the dishes on the fire and boil, stirring, for 8-10 minutes.
6. Pour the jam into jars, close, put under the covers until cool.

A day later, jam can be consumed.

Simple Honeysuckle Jam

This recipe has a minimum of ingredients. It will take one kilogram of honeysuckle berries and granulated sugar, as well as one full glass of water.

Berries need to be sorted out, cleaned of debris and leaves. Then rinse and dry. Put the water to heat, gradually dissolving all the sugar in it. Boil the syrup for 10-12 minutes. Gently pour the fruits into it and bring to a boil, then stop heating and remove the pan until the next day.

A day later, the jam is boiled again for 15 minutes. Now it remains only to close it in banks. The jam is ready for use immediately after cooling.

Thick honeysuckle jam

To prepare it, you will need 1 kg of ripe honeysuckle berries and sugar. In addition, you will need citric acid (1/2 teaspoon). This ingredient will not only add sourness to the jam, but also serve as a good preservative. The procedure for making jam is as follows:

1. Peel the fruits of debris, rinse well, dry.
2. Grind half of the berries with a blender or with a meat grinder.
3. Add whole fruits to the crushed berries and put the container on the fire.
4. After boiling, add sugar and boil for 15 minutes, stirring.
5. Add citric acid, stir and cook for another 1 minute. The jam is ready.

The finished product can be bottled.

Bitter honeysuckle jam

The sour-bitter taste of honeysuckle indicates that the fruits ripened in conditions of lack of moisture. They can be used for jam, but the amount of sugar will have to be increased to a ratio of 2: 1. Sometimes in this case, honeysuckle is “diluted” with a sweeter berry, for example, strawberries.

Honeysuckle jam with gelatin

To make jam, you need 1 kg of ripe fresh berries, 1,5 kg of sugar and 10 grams of gelatin. The berries must be carefully chopped, then add the other two components and put on fire. Cook for 20-25 minutes.

After that, it remains only to pour hot jam into jars and cool.

Honeysuckle jelly

To prepare jelly, you can use a gelling agent, which is sold in stores called Gelfix. This is a completely vegetable component based on pectin. Its use eliminates the need for gelatin and greatly speeds up the preparation of jams, jellies or jams. For jelly you will need:

• honeysuckle – 1 kg;
• granulated sugar – 1 kg;
• “Jelfix” – 1 sachet.

First you need to get juice. To do this, the fruits need to be crushed with a blender and squeeze the resulting mass. The juice is heated, gradually adding sugar to it and stirring. Together with sugar, you need to add “Jelfix”. The juice is boiled for 5 minutes, and then poured hot into clean jars. After cooling, it will turn into a delicious and beautiful jelly.

How to get the most vitamins

The vitamin-mineral complex contained in the fruits is the most valuable thing they have. It is very important to keep it. Fresh berries are the most valuable. Slightly inferior to them in terms of usefulness are those dishes that have not been subjected to heat treatment. When cooking, part of the vitamins is destroyed, and a certain amount simply passes into syrup.

Honeysuckle jam without cooking

For cooking, you will need honeysuckle fruits and sugar in a ratio of 1: 1,5. Berries must be selected very carefully, rejecting fruits with rot. This will significantly increase the shelf life of such jam.

The fruits should be washed with water, then allowed to dry. Then they are crushed with a blender to a puree state, sugar is added and stirred until it is completely dissolved. Jam is laid out in sterilized containers and cleaned in a cold place.

Honeysuckle in sugar

For such a preparation, ripe honeysuckle berries and sugar will be required. The recipe itself is easy. Cleanly washed and dried fruits are gently mixed with sugar, trying not to damage. The resulting mass is laid out in jars, sprinkled with sugar and closed. You need to keep these jars in the refrigerator.

Honeysuckle mashed with sugar for the winter

Rinse the fruits, dry, then grind in a meat grinder. Add sugar 1,5 kg per 1 kg of berries to the resulting porridge, stir. Arrange the finished product in clean glass jars, sprinkle with sugar on top and close with lids.

Berry mix, or what honeysuckle can be combined with

Honeysuckle has a savory sweet and sour taste reminiscent of blueberries. It goes well with many berries. Traditionally, it is mixed with strawberries, which appear around the same time. In addition, there are many other berry mixes, which include honeysuckle.

Honeysuckle and strawberry jam

It can be prepared in several ways, with different proportions of berries. Traditionally, for such a jam you need:

• strawberries – 0,7 kg;
• honeysuckle – 0,3 kg;
• sugar – 1 kg.

Sort out those and other berries, wash them, and clean them of debris. Put them in a cooking pot, cover with half the norm of sugar and leave for several hours. You can leave them in the refrigerator for about a day. During this time, the berries will give juice. When the sugar has partially melted, the pan is put on the stove. In order not to crush the berries with a spatula, you can simply shake the container slightly so that the sugar disperses.

After five minutes of boiling, add the second half of the sugar. After that, you need to cook for about 20 minutes, periodically shaking the pan. The finished product is poured into small containers and cleaned in a cold place.

Honeysuckle jam with orange

Both those and other fruits for such a jam will require 0,5 kg each, and another 1,5 kg of sugar and 1 liter of water. First you need to boil the syrup, granulated sugar is added to boiling water and stirred until completely dissolved. Remove the peel from the oranges and cut into pieces. Then they and honeysuckle berries should be added to the syrup and boiled over low heat for 5 minutes. After that, the pan is removed from the heat and allowed to cool.

After cooling, a repeated five-minute cooking is carried out and again allowed to cool. The procedure is then repeated a third time. After that, the finished jam is packaged in jars. It is stored in a cold place.

Honeysuckle and rhubarb jam recipe

For such a jam, honeysuckle berries, rhubarb stalks and sugar are taken in equal proportions. The berries are cleaned of debris and washed well. Remove the skin from the rhubarb and cut it into small cubes. Then everything is mixed and sprinkled with sugar on top. After that, the pan is left for a while so that the berries and rhubarb give juice.

Then the pan is placed on the stove and the jam is boiled in two stages for 5 minutes, keeping a pause between them for cooling. After the second cooking, the product is ready for packaging and storage.

How to cook honeysuckle and currant jam

Blackcurrant is one of the leaders in the content of vitamin C, so this product will be very useful. It will take 0,5 kg of blackcurrant, the same amount of honeysuckle and 1,5 kg of sugar. The fruits must be washed well and twisted with a meat grinder, then add sugar on top and set aside for a while.

After that, the container with berries is placed on the stove, boiled for a maximum of five minutes and laid out in jars.

How to make honeysuckle jam with raspberries

You will need honeysuckle, raspberries and sugar in a ratio of 0,5: 0,5: 1,5. Unlike honeysuckle, raspberries do not need to be washed. The berries are mixed together and covered with sugar to separate the juice. They are usually left like this overnight.

The next day, the pan is boiled again for 5-7 minutes. After that, the product can be closed in jars.

How to cook honeysuckle jam with strawberries

The proportions of strawberries and honeysuckle in this recipe may vary depending on taste. The amount of sugar is taken equal to the total weight of the berries. They are placed in a separate container, mixed together and covered with sugar to separate the juice. After a day, everything is mixed with sand and left for a few more hours.

Then the jam is put on fire, heated to a boil and cooked with continuous stirring for 5-7 minutes. Ready jam is packaged in jars.

Honeysuckle jam in the crock-pot

For this jam, sugar and berries are taken in a 1: 1 ratio. The fruits must be thoroughly washed, put in a multicooker bowl along with granulated sugar. They are usually left like this overnight. A day later, the berries are mixed, the bowl is placed in a slow cooker for 1 hour in the “quenching” mode. Then the finished jam can be laid out in clean jars.

Terms and conditions of storage of honeysuckle jam

Uncooked jam should be stored in the refrigerator. The same applies to conservation stored under a nylon lid. Jam that has been boiled during cooking can be stored at a higher temperature if it is covered with iron lids. The more sugar in the jam, the longer it keeps.

Conclusion

Honeysuckle jam is not only a delicious dessert, but also a healing product. As you can see from the recipes, cooking it will not cause difficulties. Honeysuckle can be combined with a variety of berries, so don’t be afraid to experiment. How to cook the simplest jam from these tasty and healthy fruits, you can watch the video at the link below.