Tasty and healthy honeysuckle is often undeservedly forgotten, and in fact it is not only good in the season, but also perfect for harvesting for the winter. Catch as many as 20 recipes for compotes, preserves, jams and marmalades!
1. Grated honeysuckle with sugar
The simplest and fastest, but very tasty preparation.
You will need: 1 kg of honeysuckle, 1 kg of sugar.
Preparation: Grind the honeysuckle through a sieve, add sugar and leave for half an hour, stirring occasionally. Freeze the workpiece or roll it into sterilized jars.
2. Honeysuckle compote for the winter
A basic recipe to 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.
Preparation: 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 the 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.
Preparation: Add sugar to the honeysuckle 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 the jars.
4. Honeysuckle without cooking for the winter
All the beneficial 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.
Preparation: Grind the honeysuckle in a blender, add sugar and refrigerate overnight. Stir the mixture well in the morning, add citric acid and roll into jars.
5. Honeysuckle without sugar for the winter
Will certainly appeal to those who follow the figure!
You will need: 1.5 kg of honeysuckle.
Preparation: Wash and sort out the honeysuckle, then put it in jars. Place them in a wide pot of water on a thin towel, and simmer in a water bath over low heat until the berries settle. Fill the cans to the top and roll up.
20 easy recipes for honeysuckle jam
6. Honeysuckle jam
Thick, juicy, so perfect for tea and baked goods.
You will need: 1 kg of honeysuckle, 1 kg of sugar, 20 g of gelling sugar.
Preparation: Mix honeysuckle with gelling sugar and a couple of tablespoons of plain sugar. 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.
Preparation: Divide the fresh honeysuckle and strawberries into the jars. Pour sugar with water, boil the syrup for 10 minutes and add citric acid at the end. Pour this syrup over the berry and twist the jars.
8. Honeysuckle and apple compote for the winter
Apples thicken the compote and balance 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.
Preparation: Cut the apples into wedges and place them with the honeysuckle immediately in the jars. Cook a thick syrup of sugar and water, and pour on top, and then roll it up right away.
9. Honeysuckle and rhubarb compote
Quite sour, but very refreshing.
You will need: 1 kg of honeysuckle, 500 g of rhubarb, 3 liters of water, 800 g of sugar.
Preparation: Cut the rhubarb into small cubes, and rinse and sort out the honeysuckle. Bring the water and sugar syrup to a boil, put the berries and 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 with the lemon.
You will need: 1 kg of honeysuckle, 2 lemons, mint, 3 liters of water, 700 g of sugar.
Preparation: Sort out the honeysuckle and put it in jars. Bring the water and sugar syrup to a boil, add lemon wedges and mint leaves to it, and boil for 5 minutes. Pour the syrup over the berry and roll up.
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11. Honeysuckle jam with mint
Mint perfectly complements 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.
Preparation: Pour the honeysuckle with water, add sugar and simmer over low heat until the berry is completely boiled down. Add chopped mint leaves a couple of minutes before the end, and then put the jam in the jars.
12. Honeysuckle jam
The jam is always very thick, concentrated and with a pleasant consistency.
You will need: 500 g honeysuckle, 350 g sugar, 10 g gelatin, 70 ml water.
Preparation: Dip the honeysuckle evenly in the 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 blank, stir and cook to the desired consistency. Roll the jam 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.
Preparation: Add sugar to the crushed rhubarb, 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
While cooking, it will be very helpful to throw a cinnamon stick into the jam.
You will need: 500 g of honeysuckle, 1 orange, 1.5 cups of sugar, 1 cup of water.
Preparation: Bring the sugar-water syrup to a boil, add the honeysuckle, chopped orange pulp and zest. Bring the mixture to a boil, boil for 5 minutes and let cool. Boil and cool three more times, and after the last boil, immediately roll up.
15. Honeysuckle with honey for the winter
Sometimes such blanks are also called berry honey.
You will need: 1 kg of honeysuckle, 1 kg of honey.
Preparation: Grind the honeysuckle with a blender, or better, grind it through a sieve. Add slightly warmed honey, stir and boil the mixture for 5 minutes, and then put in jars.
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16. Honeysuckle jam with cherries for the winter
Add a handful of gooseberries or raspberries for variety.
You will need: 1 kg of honeysuckle, 1 kg of cherries, 1.6 kg of sugar.
Preparation: Add sugar to the honeysuckle and cherries, 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. Juice from honeysuckle for the winter
Yes, juice can also be perfectly rolled up in jars!
You will need: 2 kg of honeysuckle.
Preparation: 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 keep it cool.
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.
Preparation: Stir the honeysuckle and blueberries, add sugar and leave for an hour. Bring the jam to a boil, boil for 10 minutes and immediately pour into the jars.
19. Honeysuckle jam with fructose
This is a recipe for making honeysuckle for those who cannot eat white sugar, but want something sweet.
You will need: 1 kg of honeysuckle, 50 g of fructose, 2 glasses of water.
Preparation: Pour the fructose with water and make an ordinary syrup from it. Dip the honeysuckle into it and boil it 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 glasses of sugar, 4 glasses of water, powdered sugar.
Preparation: Boil the syrup from water and sugar and boil the 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 in the fresh air for a couple of hours and put it in jars.