Despite the fact that honeysuckle is known to most people only as an ornamental and completely inedible plant, its bushes with oblong berries of dark blue color clearly stand out from these frames. According to the sweet and sour taste, these fruits resemble black currants and are not inferior to it and in useful properties: the stocks of vitamin C, glucose and fructose, mineral compounds of calcium, magnesium and copper in it are incredible. The most delicious honeysuckle, of course, fresh. It is recommended to use this curative berries to the inhabitants of megacities, because it has a generally restorative, antibacterial, antihypertensive and anti-inflammatory effect, contributing to the strengthening of immune defense and the reduction of headaches. Unfortunately, this shrubbery is fruitful for a short time: it blossoms at the very beginning of summer and fades with the appearance of other berries, and therefore the best way to please yourself with its wonderful taste and in different seasons are all kinds of blanks: juices, mashed potatoes, jam and pastilles, Dried and frozen fruits and, of course, jam from honeysuckle, the recipe of which we will present to your attention today. Of course, during the preparation of berries somewhat lose their taste and useful qualities, but this can be compensated for by increasing the number of stocks in the cold seasons.
Workpiece options
For harvesting of honeysuckle, collect mature mature berries in clear sunny weather, then gently rinse. The rind of the fruit is very tender and easily traumatized, and then simply spread out on a clean towel and leave a little to dry. In order to preserve it in the form of juice, it is necessary to try it for 3-5 minutes, squeeze it from the pulp, and then seal it tightly in sterilized bottles and put it in a cold place. In the meantime, you can make a pastille from the remaining dry mass. To do this, mix it with sugar in a ratio of 1: 1, wait 3-5 hours until the last solution is dissolved and dry in the oven, and then form and cut. Less useful will be jam, compote and jam from honeysuckle. Recipe for them is not at all more difficult, but heat treatment of berries will be required, which will somewhat reduce their quality. The compote can be cooked with both sugar and without, boiling the fruit in a saucepan for another 10 minutes after the start of the boil and rolling in a sterile container.
Jam
Long enough to keep homemade jam from honeysuckle. His recipe is extremely simple and has several variations, from which the landlady can choose a more accessible way to her. So, you can first fill up the fresh washed berries with sugar in equal proportions, let it brew for 3-4 hours to form a syrup, and then put on fire for 5-7 minutes. Cooking should be repeated after a 5-8 hour break. Or, you can first put the sugar solution on fire for 10 minutes, and only then add berries to it, duplicating the procedure after 6 hours. So you get a more intense jam from honeysuckle. The recipe can be improved, experimented with a combination of ingredients and proportions, but the amazing, truly summer, the taste of this seemingly plain berry will remain unchanged.