Honeysuckle Jam - General Description
Honeysuckle is a sweet and sour blue berry, similar to blueberries, but more oblong. There are different varieties of honeysuckle, different in acid content, astringency, etc. Honeysuckle is used for making jam, compotes, juices. Honeysuckle jam is prepared before all other berries - strawberries, cherries, cherries, etc.
Honeysuckle is rich in vitamins and minerals. In particular, honeysuckle berries are a source of vitamins C, A, group B, glucose and fructose, organic acids. They contain vitamin C as much as lemon and kiwi. By the amount of magnesium and sodium, honeysuckle is superior to all berries, by the amount of potassium only lingonberry is comparable to it, and by the content of P-active substances it is an unequivocal leader among berries, even surpassing wild rose.
Also, honeysuckle berries are rich in manganese, copper, silicon, zinc, aluminum, barium, iodine. It has been proven that it effectively eliminates joint pain, lowers blood pressure, and normalizes digestion.
Depending on the place of collection, honeysuckle berries contain different amounts of certain chemicals, and therefore they have different taste properties. Berries growing in a hot climate have less acidity and a higher content of sugar, tannins and dyes, which leads to a slightly bitter taste of berries. A cool climate helps increase the acidity of honeysuckle berries and increase the content of vitamin C. Berries collected in places with a temperate continental climate have a sweeter taste and an increased content of sugars and vitamin C.
Honeysuckle Jam - Cooking Utensils
To store jam from honeysuckle, it is best to use small jars, for example, with a capacity of 0.5 l. To destroy bacteria that can cause food spoilage, the cans are sterilized. However, you should first check the containers by carefully washing the cans and checking for chips and cracks. The covers should also be checked, only clean and even ones will do. Metal covers for seaming should be rust-free and have a new rubber band (gasket). After such an audit, sterilization can begin.
The most affordable method that destroys all harmful microorganisms is high temperature sterilization. It is very important during the sterilization to ensure the safety of the cans, since the glass from which they are made, very poorly perceives the temperature difference and can crack. The same applies to sudden cooling.
The main methods of sterilizing cans at home include:
- sterilizing cans with steam;
- sterilization of cans in the oven;
- microwave sterilization of cans.
Also, when planning to cook jam, you should prepare a large enameled pot or bowl, or a copper basin, kitchen scales, a wooden spatula for stirring the jam, a ladle (to gently pour it into jars).
Honeysuckle Jam - Berry Preparation
When choosing berries for jam, it should be remembered that they must be fresh, not overripe, without damage, defects and rot. Therefore, they should be carefully sorted out, cleansing of leaves and twigs. Then rinse under running water, let it drain and then dry on a clean cloth.
Honeysuckle Jam - Recipe 1
1. In a cooked pan or bowl, pour 200 g. water and pour 1 kg of sugar, stirring, bring to a boil.
2. After dissolving the sugar, over low heat, cook the syrup for about 10 minutes.
3. Prepared honeysuckle berries (1 kg) are placed in boiling syrup and, when it boils, remove from the stove and put the dishes with jam in a cool place, leave for 7 hours, it can be overnight.
4. After this time, we put it on the fire again and, with gentle stirring, boil it for 15 minutes, removing foam if necessary.
5. Pour the finished jam hot into the prepared sterilized jars and close the capron lids.
Honeysuckle Jam - Recipe 2
1. Prepared honeysuckle berries in an amount of 1 kg put in a pan and, falling asleep 1 kg of sugar, leave for 3-4 hours until the berries let the juice.
2. After placing the dishes with berries on the fire, cook for 5 minutes, then set aside for 8 hours.
3. Then, putting the jam on the fire, cook it until tender for about 15 minutes.
4. Pour the finished jam hot into the prepared sterilized jars and close the capron lids.
Honeysuckle Jam - Recipe 3
1. We prepare syrup from 200 gr. water and 1 kg of sugar as in recipe number 1.
2. Immerse 1 kg of prepared honeysuckle berries in it and keep it in syrup for about 4 hours so that the berries are saturated.
3. After that, cook the jam for about 5 minutes and set it again for 6-8 hours.
4. Then again, placing the container with jam on the fire, cook until tender with gentle stirring (until the berries stop floating up).
5. Pour the finished jam hot into the prepared sterilized jars and close the capron lids.
Honeysuckle jam - useful tips from experienced chefs
To prevent sugaring, the last time you cook jam from honeysuckle, citric acid is added to it (1 gram per 1 kg of jam).
For jam, it is better to choose a sort of honeysuckle with a small acidity, so that it does not have a sugary sweet taste.
Some culinary experts believe that it is not necessary to cook the honeysuckle a second time so that the berries do not wrinkle, just need to increase the amount of sugar with a single boil, taking it 1.5 kg per 1 kg of berries.
Honeysuckle jam should be stored in a closet, in the cellar, on the balcony, since it does not freeze in frost, while retaining all its useful properties.
