Honeysuckle Recipes

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Honeysuckle fruits are consumed fresh, but many tasty preparations are made from them. In order for the berries to retain their useful qualities, they must be properly prepared.

Honeysuckle, mashed with sugar: For 1 kg of honeysuckle berries, take 1 kg of granulated sugar. If necessary, the berries are washed, then dried and kneaded until a homogeneous mass is obtained, into which sugar is added and stirred. For a more complete dissolution of sugar, the mixture is heated up to 50 … 60 ° C, but not higher. Then they are laid out in glass jars and closed with plastic lids. Store in a cool place.

Honeysuckle jam: 1st method: 1 kg of honeysuckle will need 1.2 kg of sugar, 1-2 g of citric acid. Honeysuckle berries are poured with hot (80 ° C) syrup and left for 4-5 hours. Then cook for 5-7 minutes on low heat and stand for another 5-8 hours. This is repeated 2 more times. Citric acid is added before the end of cooking.

2nd method: for 1 kg of berries - 1 kg of sugar, 1-2 g of citric acid. Honeysuckle berries are poured with boiling syrup and boiled for 5 minutes, then set aside for 6-8 hours, after which they are boiled until tender. Citric acid is added before the end of cooking. The jam tastes like blueberry, but more piquant: more aromatic and tender.

Honeysuckle compote: Prepare syrup: for 1 liter of water - 300-400 g of sugar.

1st method: prepared berries are placed in jars and poured with boiling syrup. Jars covered with lids are pasteurized at a temperature of 85 ° C: half-liter jars - 5-7 minutes, liter jars - 10-12 minutes. Then they roll it up.

2nd method: compote is made without sugar. Prepared berries are placed in jars and poured with prepared hot (80 ° C) honeysuckle juice. Cover with lids, pasteurize: half-liter cans 10, liter - 15 minutes. Banks are rolling up.

Juicing the honeysuckle: The fruits are washed, drained and crushed. Squeeze the juice, add hot water to the pulp at the rate of 1-1.5 cups per 1 kg of pulp. Let it brew for 30 minutes and squeeze again. Combine with squeezed juice. All squeezed juice is poured into jars and pasteurized at a temperature of 85 ° C: half-liter jars - 15 minutes, liter jars - 20 minutes. Banks are rolling up. Before use, the juice is sweetened to taste with 25% sugar syrup.

Honeysuckle syrup: For 1 kg of berries - 2 kg of sugar. Freshly squeezed juice from honeysuckle berries is mixed with hot (80 ° C) sugar syrup, cooled, put in the refrigerator for 6-8 hours. Then the resulting film is removed, and the syrup is bottled. Store in a cool place.

I wish you a successful cultivation of this wonderful and healthy plant and enjoy the taste of its fruits.