Honeysuckle: blanks for the winter in the form of puree, jelly, compote and jam

Honeysuckle is a delicious dark blue berries, which early enough ripens in the territory of Siberia. It is worth noting that such a product has a huge amount of vitamins and useful macro and microelements. As a rule, honeysuckle in winter is used in the form of all kinds of blanks. After all, it's the only way to keep it in a form suitable for eating with the maximum preservation of nutrients.

Unfortunately, not all housewives know how and what to make of such berries so that it can be enjoyed in the cold season. In this regard, we offer you several recipes for what to cook from honeysuckle for the winter. It should be noted that all the methods of preparation described below provide for the use of freshly picked berries.

Honeysuckle: blanks for the winter in the form of compote

To prepare such a tasty and healthy drink, you need to collect berries, wash them thoroughly, dry them on a paper napkin, and then fill them with cans for 2/3 of the volume. After that it is required to dissolve the sugar in the water (at the rate of 400 grams per 1 liter of liquid), put the mixture on a fire, bring to a boil and cook for 10 minutes. Then the honeysuckle should be filled with hot syrup, roll up the jars with lids and pasteurize them at a temperature of 70 ° C. It is recommended to store the prepared compote of berries in a dark and cool place.

Honeysuckle: blanks for the winter in the form of jelly and puree

1. To make jelly from such berries, it is necessary to stock up gelatin. Thus, honeysuckle should be washed, rubbed with a mortar, and then filtered through a sieve. In the resulting concentrated juice, you need to pour the usual drinking water (1 to 1), pour the sugar to taste, and then add the swollen gelatin at a rate of 20 grams per 1 liter of the drink. After this, the sweet mixture should be boiled for 3-6 minutes and poured over the cans, immediately rolled up.
2. Puree from such a berry, too, is very delicious. In order to do it, you need to collect, clean from the pedicels and carefully wash the fresh honeysuckle. Billets for winter in the form of ground berries must be prepared using a blender. After all, only such a device will allow the product to be crushed to the desired homogeneity. Thus, in the resultant puree it is required to pour sugar on the basis of 500 grams per 1 kg of berries. Then the mixture must be boiled for 6 minutes, stirring constantly. Ready mashed potatoes should be spread over small cans and rolled up.

Honeysuckle: billets for the winter in the form of a tasty jam

Perhaps, jam is the most popular and favorite dessert, which is made on the basis of such berries. To do this, it is necessary to collect unrestricted honeysuckle, fill it with sugar in a proportion of 1 to 1 and hold at room temperature for 3-4 hours. When the berries give their juice, and the sugar melts, the billet should be put on fire and cook for 3-6 minutes. After this, it is recommended to take a break for 6-8 hours and repeat the procedure again. The state of readiness of the jam is determined by the berries that do not float to the surface. To preserve the jam from the honeysuckle, during the last boiling, add 1 gram of citric acid per liter of dessert to it.