Honeysuckle jelly: recipes for the winter

Among all types of sweet preparations for the winter, honeysuckle jelly takes a special place. This amazing berry has a sweet and sour, sometimes with bitter notes, pulp. A dessert made from such fruits will surprise households and guests with its taste. And due to the high content of vitamin C, it will be useful during the winter cold.

How to make honeysuckle jelly for the winter

Honeysuckle bears fruit earlier than other garden shrubs, harvesting begins in mid-June. For blanks, it is better to choose ripe, dense berries. This is important, otherwise the taste of the finished product will be spoiled. The collected fruits are cleaned of debris and washed well under running water. A clean berry must be thrown into a colander and wait until the excess liquid is gone.

Honeysuckle jelly recipes

There are many different ways to make honeysuckle jelly, everyone will find a suitable option. You can boil berry juice on the stove or not subject it to heat treatment, use various thickeners: pectin, gelatin and agar-agar. The use of different jelly bases will not affect the taste and appearance of the dessert in any way.

Honeysuckle jelly without cooking

Making honeysuckle jelly without boiling is easy. This requires only two ingredients - berries and sugar. The proportions of the products must be calculated independently during cooking.

Cooking process:

1. Squeeze the juice from the peeled and washed fruits using a juicer or crush the berries in a mortar, and then strain the mass through several layers of gauze.
2. Add sugar to the finished juice. For every 200 ml of honeysuckle juice, 250 g of sugar is required.
3. Stir the sugar until completely dissolved.
4. Pre-sterilize the cans for the blanks.
5. Pour the juice into jars, close them tightly with lids and put them in the refrigerator.

In order to make honeysuckle jelly, you only need 2 ingredients - berries and sugar

Honeysuckle jelly with gelatin

Gelatin is a well-known and inexpensive thickener. The structure of the dish depends on the amount of powder used. Very little is added to berry jams, and for strong jelly, its amount is increased.

To make a dessert of honeysuckle with gelatin, you need the following ingredients:

• 1 kg of honeysuckle;
• 1 kg of sugar;
• 20 g of gelatin.

The structure of the dish depends on the amount of gelatin.

Cooking method:

1. Dissolve the gelatin powder in warm water. If sheet gelatin is used, then it must be filled with water for 5 minutes, then squeezed out and melted in a water bath.
2. Squeeze the juice from the berries and filter with a colander.
3. Combine juice with sugar and gelatin.
4. Boil the honeysuckle syrup over low heat, stirring constantly.
5. After the sugar has dissolved, do not remove the pan from the stove for another 15 minutes until it thickens.
6. Put the finished product in sterilized jars. Cool the jelly at room temperature, then put the blanks in the refrigerator or cellar.

Honeysuckle jelly with agar

Vegetable substitute for gelatin - agar-agar. It works more effectively than other thickeners, and does not affect the taste of the finished dish at all.

For honeysuckle jelly with agar-agar you will need:

• honeysuckle - 1 kg;
• granulated sugar - 1 kg;
• agar agar - 1 tsp for 250 ml of berry syrup.

Agar agar is more effective than other natural thickeners and does not affect the taste of the dish

Jelly making process:

1. Squeeze the juice from the washed fruits and add sugar.
2. Bring the syrup container to a boil over medium heat, cook for 15-20 minutes.
3. Cool the prepared syrup to room temperature.
4. Dissolve the required amount of agar in cool water and mix with the cooled juice.
5. Return the pan to the stove, bring the mixture to a boil, then cook for 5 minutes.
6. Put the hot dessert in jars and close tightly.

Honeysuckle jelly with pectin

The recipe for honeysuckle jelly with pectin differs in that the berry mass practically does not need to be boiled. Due to this, most of the vitamins are retained in the blanks.

Ingredient List:

• 1.25 kg - honeysuckle;
• 1 kg - sugar;
• 20 g - pectin.

Pectin helps to preserve most of the vitamins in the preparation

Making honeysuckle jelly:

1. It is good to wash the berries under water, then put them in a colander to drain excess water.
2. Grind the honeysuckle in a mortar and beat with a blender.
3. Combine the berry mass with sugar, put on low heat and stir constantly. A little heat is needed to quickly dissolve the sugar.
4. Mix the pectin with one tablespoon of granulated sugar, add to the warm syrup and mix thoroughly.
5. Transfer the sweet mixture of honeysuckle to clean, sterilized jars.
6. The finished dessert should be wrapped in a blanket and cooled slowly, after which the blanks should be stored in the refrigerator.

Honeysuckle jelly in a slow cooker

The multicooker is a multifunctional device that will help save time and effort when making jelly. For the recipe, you need granulated sugar and honeysuckle.

Honeysuckle harvesting can be stored for up to 1 year

Cooking process:

1. Thoroughly wash the berries and mash them a little with a crush, then put them in a multicooker and turn on the "Stew" mode. When heated, the berry mass will settle and give juice. As soon as bubbles appear and the honeysuckle begins to boil, you need to immediately turn off the heating.
2. Allow the berries to cool slightly and squeeze the juice using cheesecloth.
3. Measure the amount of the resulting juice and add sugar in a 1: 1 ratio. After that, put the mixture back into the slow cooker on "Stew" and bring to a boil.
4. When boiling, remove the resulting foam and put the hot jelly in the jars.

Terms and conditions of storage

The shelf life of honeysuckle jelly directly depends on the technology and conditions in which the dessert was made. During cooking, you must follow the recipe exactly and observe the indicated proportions. It is also not recommended to use metal dishes. The metal can react with thickeners and the acid in honeysuckle, which can negatively affect the color and taste of the jelly.

Honeysuckle jelly, harvested for the winter, which is hermetically packed in a sealed container made of glass or thermoplastic, is stored for the longest time. It is important that the lid of the can is not metal. If the dish is pasteurized, then its shelf life ranges from 9 to 12 months. An unpasteurized product will retain its freshness for 4 to 6 months.

The storage temperature of jelly according to GOST is from 0 to +25 degrees, but for blanks it is better to choose a dark place with a constant temperature. A refrigerator or insulated cellar is ideal for this.

Unsealed honeysuckle jelly will stay fresh for 2-3 days at room temperature. However, it must be protected from direct sunlight, otherwise the product will lose its shape and spread.

If necessary, the honeysuckle dessert can be frozen, but only if pectin has been used as a thickener. In such conditions, the shelf life of jelly is from one and a half to two months.

Conclusion

It is quite simple to prepare honeysuckle jelly for the winter, and the effort spent will easily pay off with the unusual taste and benefits of the dessert.And in the right packaging and subject to storage conditions, you can extend the freshness of this delicacy for many months.

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