Cook honeysuckle jam for 13 hours. Cook honeysuckle jam for 20 minutes.
How to make honeysuckle jam
Product proportions
Honeysuckle – 1 kilogram
Sugar – 1,5 kilograms
How to make honeysuckle jam in a saucepan
Sort out the honeysuckle (dense, not overripe berries are suitable for jam), remove plant debris, rinse in cold water and dry a little on paper towels. Pour the honeysuckle into a saucepan, add sugar, stir and leave for 10 hours. Honeysuckle juice is formed, which in the end will serve as a syrup for jam.
Put a saucepan with honeysuckle and sugar on a low heat, bring to a boil, stirring and skimming off the foam. Cook the jam for 20 minutes.
Pour the honeysuckle jam into the jars and roll up the lids. Cool the jars upside down by wrapping them in a blanket. Then put away for storage.
How to make honeysuckle jam in a slow cooker
Sort the berries, wash and dry, cover with sugar and leave for 8 hours at room temperature, gently stirring the berries with sugar once an hour. Then put the honeysuckle with sugar in a multicooker bowl and cook on the “Stew” mode for 1 hour. Pour the boiled honeysuckle jam into hot sterilized jars and close the lids.
How to make honeysuckle and strawberry jam
Products
Strawberries – half a kilo
Honeysuckle – half a kilo
Sugar – 1,5 kilograms
How to make strawberry honeysuckle jam
Sort the strawberries and honeysuckle, remove the leaves, wash and dry. Grind the berries with a blender or meat grinder. Put the pureed berries in a saucepan, sprinkle with sugar, and leave for 20-24 hours.
Put the saucepan with berries on a low heat and cook, stirring and skimming, for 20 minutes. Pour the prepared honeysuckle and strawberry jam into hot sterilized jars, roll up, cool and store.
Delicious facts
– Before cooking the jam, check the taste of the honeysuckle: if the berries are very bitter, then the jam will also taste bitter despite the addition of a large amount of sugar.
– Sweet varieties of honeysuckle for seedlings – Bakchar giant, Kingfisher, Elizabeth.
– The honeysuckle harvesting season is early to mid June. Depending on the variety, it is necessary to cook the jam in a period from several days to 1,5 weeks.
– The benefits of honeysuckle jam are due to the vitamin C content and antibacterial effect. It is recommended to use it as a winter dessert as part of the prevention of colds.