One of the most useful and at the same time delicious preparations for the winter is honeysuckle jam. So today we propose to figure out how to work with this berry correctly, and we have already collected 15 of the best recipes for you in one collection. Choose the option to your liking!
1. Honeysuckle jam – a classic recipe
A traditional version of jam without unnecessary additives and thickeners.
You will need: 1 kg of honeysuckle, 800 g of sugar.
Cooking: Pass the honeysuckle through a meat grinder and bring to a boil. Add sugar and boil the jam until thick for 30-40 minutes, and then roll it into clean, dry jars.
2. Honeysuckle jam with gelling sugar
Gelling sugar is a universal thickener for any preparations, which is useful here.
You will need: 1 kg of honeysuckle, 1 kg of sugar, 20 g of gelling sugar.
Cooking: Sort the honeysuckle and mix it with a few tablespoons of regular and gelling sugar. Leave to stand for a couple of hours, bring to a boil and then add the remaining sugar. Bring the jam back to a boil, boil for another 3 minutes and roll into sterile jars.
3. Honeysuckle Lemon Jam
So the jam becomes even more useful, and besides, it is better stored.
You will need: 1 kg of honeysuckle, 2 lemons, 1 kg of sugar.
Cooking: Pour boiling water over the lemons, remove the seeds and chop the citruses in a blender. Grind honeysuckle separately, mix everything together with sugar and bring to a boil. Boil the jam until it thickens for about 40 minutes and roll it up in jars for the winter.
4. Honeysuckle jam with pectin
A good way to cook jam quickly, so as not to stand at the stove for a long time.
You will need: 1 kg of honeysuckle, 100 ml of water, 700 g of sugar, 20 g of pectin.
Cooking: Mix pectin and 3-4 tablespoons of sugar. Pour water into the honeysuckle, boil until soft and rub through a sieve. Add sugar, bring to a boil and boil for 10 minutes. Pour the pectin, stirring, boil for another 3 minutes and pour the jam into sterile jars.
5. Honeysuckle jam with gelatin
To make the jam thick and uniform, add a little gelatin to it.
You will need: 800 g honeysuckle, 400 g sugar, 10 g gelatin.
Cooking: Grind honeysuckle in a blender, add sugar and gelatin, and beat everything again. Bring the jam to a boil, stirring, and immediately pour into clean, dry jars.
6. Honeysuckle jam in a slow cooker
The multicooker is good because you can not make sure that nothing burns.
You will need: 1 kg of honeysuckle, 1 kg of sugar, 0.5 tsp. citric acid.
Cooking: Grind the honeysuckle in any convenient way, mix with sugar and citric acid, and pour into the multicooker bowl. Bring the workpiece to a boil in the “Steam” mode, and then turn on the “Extinguishing” mode for 40 minutes. Pour jam into jars and roll up.
7. Honeysuckle jam with agar-agar
Agar-agar is a natural thickener that is easy and convenient to work with.
You will need: 1 kg of honeysuckle, 1 kg of sugar, 4 tbsp. agar-agar.
Cooking: Grind honeysuckle with a blender and rub through a sieve. Add sugar, bring to a boil and boil for 15 minutes over low heat. Let the mixture cool and add the agar-agar diluted in water beforehand. Bring the jam back to a boil, boil for 5-7 minutes and pour into sterile jars.
8. Honeysuckle and Red Currant Jam
Such an interesting taste that it’s hard to guess what kind of berries went there.
You will need: 1 kg of honeysuckle, 1 kg of red currant, 1.5 kg of sugar.
Cooking: Sort the honeysuckle, pick the currants from the branches, pour in a little water and simmer until soft. Grind everything with a blender and bring to a boil again. Gradually add sugar and then boil the jam for another 20 minutes. Roll it up in clean, dry jars.
9. Honeysuckle and raspberry jam
A real storehouse of vitamins in the middle of winter!
You will need: 600 g honeysuckle, 500 g raspberries, 1 kg sugar.
Cooking: Sort through the raspberries, and pass the honeysuckle through a meat grinder. Mix both of these berries, add sugar and leave everything overnight. Stir gently, bring to a boil, boil the workpiece for 5-7 minutes and remove from heat. Let cool, bring the jam back to a boil and then immediately roll it into clean jars.
10. Honeysuckle Jam with Strawberry and Orange
Delicious and fragrant jam – the household will be pleasantly surprised.
You will need: 500 g honeysuckle, 500 g strawberries, 500 g oranges, 1 kg sugar.
Cooking: Sort through the strawberries, honeysuckle and oranges and then run them through a meat grinder or grind them in a blender. Add sugar and bring to a boil. Boil the jam for 5 minutes, remove from heat and let it cool. Repeat the last step again. Boil it for 5 minutes for the third time and immediately roll it into clean jars for the winter.
11. Honeysuckle Rhubarb Jam
Speaking of unusual combinations, it is impossible to pass by this recipe!
You will need: 800 g honeysuckle, 700 g rhubarb, 900 g sugar.
Cooking: Cut the rhubarb into small pieces, boil for 5 minutes in boiling water and squeeze the juice in any way possible. Mix the juice, honeysuckle and sugar, bring the mass to a boil again and boil the jam to the desired density. Roll it up in sterile jars.
12. Honeysuckle and blueberry jam
This 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.
Cooking: Pass blueberries and honeysuckle through a meat grinder, mix with sugar and leave for half an hour. Stir again, bring to a boil, boil the jam for 15 minutes and roll into clean jars.
13. Honeysuckle Jam with Strawberries
Such preparation requires more time, but the result is definitely worth it.
You will need: 800 g of honeysuckle, 3 cups of strawberries, 1 kg of sugar.
Cooking: Sort through the strawberries and honeysuckle, mix them with sugar and leave overnight. Bring the workpiece to a boil, boil for 5 minutes, slightly knead with a crush and let cool. Re-boil the jam for 10 minutes and roll into sterile jars.
14. Honeysuckle and apricot jam
Not quite obvious, but very tasty combination of ingredients.
You will need: 800 g honeysuckle, 800 g apricots, 1 kg sugar, 1 tsp. cinnamon.
Cooking: Sort through the honeysuckle, remove the stones from the apricots and grind everything in a blender. Add sugar and cinnamon, leave the workpiece for a couple of hours, and then boil for half an hour after boiling. Pour jam into clean jars and roll up for the winter.
15. Honeysuckle and Pine Cone Jam
Fans of original culinary solutions will definitely like this preparation!
You will need: 700 g honeysuckle, 700 g pine cones, 100 ml water, 1 kg sugar.
Cooking: Sort the cones, rinse, cover them with sugar, add water and boil for 1.5 hours over low heat, stirring occasionally. Separately sort through the honeysuckle, add to the cones and boil for another 10 minutes. Roll the jam into clean, dry jars.