Honeysuckle blanks: interesting recipes for cooking for the winter with a photo

Today, a large number of interesting recipes for honeysuckle blanks are known. Juice, jam, jam are prepared from this berry. It can be used to make marmalade, marshmallows, compotes. The fruits make a delicious sauce for meat. Berries can also be frozen or dried. These methods allow you to save the maximum amount of vitamins. Thanks to this, the fruits will bring he alth benefits.

The subtleties of harvesting honeysuckle for the winter

To prepare high-quality blanks, you need to take into account the following features:

The honeysuckle must be fresh. The fruits should be picked in dry and sunny weather.
Fruits need to be carefully sorted out. It is important to get rid of spoiled or overripe berries.
Jam can not be rolled up. Properly cooked product is closed with nylon caps.
The honeysuckle must be washed and dried.
To prevent the jam from being candied, add 1 gram of citric acid per kilogram at the last boil.

Preparation of ingredients and containers

Not all varieties of honeysuckle are well transported. Therefore, immediately after harvesting, it is recommended to sort out the fruits. Wash them before cooking. Thanks to this, they will not become limp.

When sorting berries, strong and dense fruits should be set aside. They make whole fruit jam. Soft and overripe berries are used for grated jam. Leaves, rotten berries and other debris should be disposed of.

Equally important is the choice of containers for storing jam. Banks should be small. They are pre-sterilized. This helps to get rid of germs that can spoil the product. Sterilization is carried out in the oven, microwave or over steam.

Lids used to seal cans must not show visible damage. They also need to be sterilized. You can also use capron lids. However, this jam is recommended to be stored in the refrigerator or basement.

The best cooking recipes for every taste

You can use a variety of recipes to make honeysuckle, depending on your preference.

Drying berries

You can dry honeysuckle in many ways. It all depends on the capabilities and preferences of the person.

Outdoor

Honeysuckle is allowed to dry in the attic or under a canopy. To do this, the fruits should be placed on parchment and covered with gauze. In hot and windy weather, the process will take 3-5 days. In other cases, the time increases to 7-10 days.

In the oven

You can also dry honeysuckle in the oven. To do this, it should be heated to 40-45 degrees and dried fruits until cooked.

In the electric dryer

This device allows you to make various stocks, while maintaining the beneficial properties of berries. Dry honeysuckle according to the instructions for the dryer.

Freeze

To preserve a large amount of vitamins and minerals, honeysuckle can be frozen.

Sugar free

For this method, it is worth choosing varieties with a dense peel. Due to this, the berries will be less deformed. To do this, clean fruits are placed on a pallet covered with a film. It must be put in the freezer for 6 hours. The honeysuckle can then be moved into bags and packaged well.

With sugar

Compressed fruits can be used for this method. It is enough to put them in a container, sprinkling each layer with sugar. The containers are then closed and shaken gently.

Jam

You can make jam from honeysuckle. There are quite a few interesting recipes for this dish.

Traditional

To do this, mix honeysuckle and granulated sugar in equal parts. Leave the mass for several hours. Then cook in several stages.

Dry

To do this, 2 kilograms of granulated sugar are taken for 1 kilogram of fruit. Berries should be washed and dried. Then grind with sugar and heat to 60-70 degrees. Keep the product in a cool place.

With strawberries

For this recipe, take 500 grams of berries and 1.5 kilograms of sugar. The fruits should be chopped, sprinkled with sugar and insisted for a day. Then boil for 5 minutes and cool.

Marmalade

To prepare this product, you need to take 1.2 kilograms of fruit, 800 grams of sugar, 20 grams of gelatin. First, the berries should be boiled with granulated sugar, then add gelatin to them. Put the finished dish in the refrigerator.

Marshmallow and jam

For the preparation of marshmallow, you can take the berries that remained after squeezing the juice. Mix them in equal parts with sugar and leave for several hours. Roll out into a cake and dry in the oven. The cooled marshmallow can be cut.

To get jam, you should take 1 kilogram of fruit, 2 kilograms of sugar and a couple of glasses of water. Cook, stirring constantly, so that the berries boil soft. Ready jam pour into jars and close.

Compote

In this case, take whole berries, 400 grams of granulated sugar and 1 liter of water. First, the jars are filled 2/3 with fruits, after which they are poured with hot syrup.

Juice

To make juice, you can use an ordinary juicer. To get more he althy drink, the fruits can be blanched for 3-5 minutes.

Sauce

For a savory sauce, you need 2 cups of fruit, 2/3 cup of tomato paste, a few cloves of garlic. It is also worth adding cilantro and parsley, s alt, sugar, black pepper.

Jelly

For jelly, you should take 1 liter of berry juice and 800 grams of sugar. The mixture should be boiled until its amount is one third of the original volume.

Syrup

For 1 kilogram of fruits it is worth taking 2 kilograms of sugar. Berry juice should be mixed with hot sugar syrup and put in the refrigerator for 6-8 hours.

Candied fruits

To do this, mix 1 kilogram of berries with a third of sugar and leave for 2-3 days. On day 2, put another third of the sugar. Perform similar actions on day 3. The mass should be stirred periodically. Strain, separating the candied fruit from the syrup.

Wine

Fruits should be crushed, add 50 grams of sugar for every kilogram of berries. Leave for 3 days to wander. Squeeze out the pulp and pour into a bottle. Put on a glove on top.

When it subsides, you should put 200 grams of sugar per 1 liter of juice. When the glove falls off a second time, the wine is poured into bottles and corked.

Further storage

Storage of blanks depends on the method of preparation. If the jam has undergone high-quality heat treatment, it can be kept without hermetic clogging. Berries grated with sugar are allowed to be stored in a cool place.

Honeysuckle is a useful product that can be used to prepare various preparations. Today, many interesting recipes are known that allow you to save a maximum of vitamins in fruits.