The tasty and healthy honeysuckle is undeservedly often forgotten, but it is not only good in the season, but also perfect for harvesting for the winter. Catch as many as 20 recipes for compotes, jams, jams and marmalades!
1. Grated honeysuckle with sugar
The easiest and fastest, but very tasty preparation.
You will need: 1 kg of honeysuckle, 1 kg of sugar.
Cooking: Grind honeysuckle through a sieve, add sugar and leave for half an hour, stirring. Freeze the workpiece or roll it into sterilized jars.
2. Honeysuckle compote for the winter
A basic recipe in which you can add any berries, fruits and spices.
You will need: 1 kg of honeysuckle, 500 g of sugar, 1.5 liters of water.
Cooking: Pour sugar with water, bring to a boil and boil the syrup for 10 minutes. Add honeysuckle to it, and boil a little more, and then immediately pour the compote into jars.
3. Honeysuckle jam
Bright and unusual taste in a standard five-minute recipe.
You will need: 1 kg of honeysuckle, 1 kg of sugar, 120 ml of water.
Cooking: Sprinkle honeysuckle with sugar and boil until it dissolves. Pour in some water, bring to a boil and boil the jam for 5 minutes. Cool it completely, boil it again for 5 minutes, and then again in the same way. At the end, roll the jam into jars.
4. Honeysuckle without cooking for the winter
All useful substances of honeysuckle are preserved, which can be lost during heat treatment.
You will need: 1 kg of honeysuckle, 1.5 kg of sugar, 1 tsp. citric acid.
Cooking: Grind honeysuckle in a blender, add sugar and leave overnight in the refrigerator. In the morning, stir the mixture well, add citric acid and roll into jars.
5. Honeysuckle without sugar for the winter
Will definitely appeal to those who follow the figure!
You will need: 1.5 kg of honeysuckle.
Cooking: Wash and sort the honeysuckle, and then arrange it in jars. Put them in a wide pot of water on a thin towel, and boil in a water bath over low heat until the berries settle. Fill jars to the top and roll up.
6. Honeysuckle Jam
Thick, juicy, so perfect for tea and pastries.
You will need: 1 kg of honeysuckle, 1 kg of sugar, 20 g of gelling sugar.
Cooking: Mix honeysuckle with gelling sugar and a couple of tablespoons of ordinary. Leave for half an hour and boil for a couple of minutes over low heat. Add the remaining sugar to the jam, bring to a boil, boil for another 5 minutes and roll up.
7. Honeysuckle and strawberry compote
Strawberries add interesting flavors and aromas.
You will need: 1 kg of honeysuckle, 500 g of strawberries, 3 liters of water, 0.5 kg of sugar, a pinch of citric acid.
Cooking: Arrange fresh honeysuckle and strawberries in jars. Pour sugar with water, boil the syrup for 10 minutes and add citric acid at the end. Pour the berry with this syrup and twist the jars.
8. Honeysuckle and apple compote for the winter
Apples make the compote thicker and balance out the harsh taste of honeysuckle.
You will need: 1 kg of honeysuckle, 1 kg of apples, 4 liters of water, 1.5 kg of sugar.
Cooking: Cut the apples into slices and arrange them with honeysuckle immediately in jars. Boil a thick syrup of sugar and water, and pour on top, and then immediately roll up.
9. Compote of honeysuckle and rhubarb
Quite sour but very refreshing.
You will need: 1 kg of honeysuckle, 500 g of rhubarb, 3 liters of water, 800 g of sugar.
Cooking: Cut the rhubarb into small cubes, and wash the honeysuckle and sort it out. Bring a syrup of water and sugar to a boil, put a berry with rhubarb in it, boil for 5 minutes and pour into jars.
10. Honeysuckle compote with lemon for the winter
You can also add an orange along with the lemon.
You will need: 1 kg of honeysuckle, 2 lemons, mint, 3 liters of water, 700 g of sugar.
Cooking: Sort through the honeysuckle and arrange it in jars. Bring the syrup of water and sugar to a boil, add lemon slices and mint leaves to it, and boil for 5 minutes. Pour syrup over berries and roll up.
11. Honeysuckle jam with mint
Mint is a great addition to almost any berry jam.
You will need: 1 kg of honeysuckle, 1.5 kg of sugar, 1 glass of water, 0.5 bunch of mint.
Cooking: Pour honeysuckle with water, add sugar and boil over low heat until the berry is completely boiled. A couple of minutes before the end, add chopped mint leaves, and then spread the jam in jars.
12. Honeysuckle Confiture
Confiture is always very thick, concentrated and with a pleasant texture.
You will need: 500 g honeysuckle, 350 g sugar, 10 g gelatin, 70 ml water.
Cooking: Evenly roll honeysuckle in sugar and leave overnight. Boil the berry over low heat for 10 minutes, and during this time dilute the gelatin. Pour the gelatin into the preparation, stir and cook to the desired consistency. Roll the confiture into jars.
13. Honeysuckle jam with banana
Bananas are a very original addition to sour berry jam.
You will need: 300 g honeysuckle, 300 g rhubarb, 300 g sugar, 2 bananas.
Cooking: Pour crushed rhubarb with sugar, leave overnight and then boil for 10 minutes. Add honeysuckle and finely chopped banana to it, boil for another 10 minutes and roll up.
14. Honeysuckle jam with orange
During cooking, it will be very useful to throw a cinnamon stick into the jam.
You will need: 500 g honeysuckle, 1 orange, 1.5 cups sugar, 1 cup water.
Cooking: Bring the syrup of water with sugar to a boil, add honeysuckle, crushed orange pulp and zest to it. Bring the mixture to a boil, boil for 5 minutes and let cool. Boil and cool three more times, and immediately roll up after the last cooking.
15. Honeysuckle with honey for the winter
Sometimes such preparations are also called berry honey.
You will need: 1 kg of honeysuckle, 1 kg of honey.
Cooking: Grind the honeysuckle with a blender, or better, rub it through a sieve. Add slightly warmed honey, stir and boil the mixture for 5 minutes, and then put it in jars.
16. Honeysuckle jam with cherries for the winter
Add a handful of gooseberries or raspberries for a change.
You will need: 1 kg of honeysuckle, 1 kg of cherries, 1.6 kg of sugar.
Cooking: Pour honeysuckle and cherries with sugar, bring to a boil and remove from heat. After an hour, boil again, boil for 7 minutes and let cool completely. Boil the jam again for 7-10 minutes, and then roll it up.
17. Honeysuckle juice for the winter
Yes, juice can also be perfectly rolled into jars!
You will need: 2 kg honeysuckle.
Cooking: Dip the washed honeysuckle for 3-4 minutes in boiling water in a colander. Immediately pour cold water over it, and then squeeze the juice in any convenient way. Roll it up in jars and store it in a cool place.
18. Honeysuckle with blueberries for the winter
Mixed or so-called blended jam is always interesting.
You will need: 500 g honeysuckle, 500 g blueberries, 800 g sugar.
Cooking: Mix honeysuckle and blueberries, sprinkle with sugar and leave for an hour. Bring the jam to a boil, boil for 10 minutes and immediately pour into jars.
19. Honeysuckle jam with fructose
This is a recipe for harvesting honeysuckle for those who cannot have white sugar, but want sweets.
You will need: 1 kg of honeysuckle, 50 g of fructose, 2 cups of water.
Cooking: Pour fructose with water and prepare ordinary syrup from it. Dip the honeysuckle into it and boil for 7 minutes over medium heat, and then roll it up.
20. Dry honeysuckle jam
An interesting way to prepare honeysuckle for the winter is something like candied fruits.
You will need: 1 kg of honeysuckle, 2 cups of sugar, 4 cups of water, powdered sugar.
Cooking: Boil syrup from water and sugar and boil honeysuckle in it for 5-7 minutes. Let it drain, roll in powdered sugar and dry in the oven at 50 degrees. Leave the honeysuckle for a couple more hours in the fresh air and put it in jars.