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Honeysuckle for the winter: recipes for delicious and healing preparations

 Honeysuckle for the winter: recipes for delicious and healing preparations


Honeysuckle is the earliest berry in summer cottages. It ripens in the second half of June and comes in handy for a vitamin-hungry organism. The berry leaves quickly, but it is an excellent raw material for preparations for the winter, preserving the original taste and benefits.

What is the use of honeysuckle

Honeysuckle has a refreshing taste and is full of nutrients. Properly harvested berries can be used in winter as a source of vitamins, pectin, minerals - calcium, potassium, iodine and phosphorus, iron and sodium. It is used as an anti-inflammatory, antifungal, antibacterial, diuretic and choleretic agent. When is honeysuckle useful:

  • at high temperatures;
  • with severe cough and inflammation of the respiratory tract;
  • for the prevention of viral diseases;
  • to relieve headaches, stabilize blood pressure, improve the state of blood vessels:
  • to normalize the digestive tract.

By including any kind of berry in your diet, you will maintain vigor, efficiency and health even in the most difficult winter and spring months.

Video: about the benefits of honeysuckle

Types of "hot" blanks from honeysuckle

Honeysuckle is an early ripening berry, you need to collect it within 7-10 days. It is not necessary to wait for full ripening, in jam or jelly, it is good even in a slightly unripe form. In addition, delicious compotes, jam, confiture are obtained from honeysuckle, it is twisted with sugar without heat treatment, frozen and dried.

Jam

To make the jam, you will need freshly picked, slightly unripe berries and sugar in equal proportions. How to cook:

  1. The berries should be sorted, washed and dried in a colander. Add sugar to them and let it brew until juice appears. This will take about three hours.
  2. Turn on the heat and let the jam simmer. The boil time is 5-6 minutes, and do not forget to remove the foam.
  3. Remove the jam from the stove and let it rest for 6 to 7 hours.
  4. Re-boil the jam until the berries sink to the bottom of the pan.

Citric acid will help keep the jam from getting sugared. It is enough to add 1 g per liter.

Honeysuckle is rich in pectins, so the jam is thick

Jam and confiture

To make the jam, use honeysuckle and sugar in the same proportion as for jam. Preparation:

  1. Mash the berries mixed with sugar.
  2. Let the mixture sit until syrup forms.
  3. Put a saucepan with berries on fire and bring to a boil.

Transfer the finished jam to heated jars.

The jam is transferred to jars only hot, cooling down, it thickens a lot

For jam for 1 kg of berries, you will need more sugar - 1.5 - 2 kg. How to cook:

  1. Put the washed berries, sugar in a saucepan and fill them with a glass of water.
  2. Cook over low heat, stirring constantly until the berries are completely boiled.

When the finished jam has cooled down a little, transfer it to jars and seal them tightly.

Puree

Puree is a great way to preserve nutrients in the berry. It is convenient to give to children and use as a delicious medicine. For 1 kg of berries, you need to take 0.5 kg of sugar. Cooking method:

  1. Pour the peeled and washed berries with a small amount of water (1.5-2 cups) and heat over the fire, without boiling.
  2. While hot, grind the berries with a blender until smooth.
  3. Add sugar to the puree, put on fire and, keeping the temperature no higher than 85˚С, simmer for 5 minutes.

The puree is placed in jars while hot and hermetically sealed. It is better to store it in the refrigerator. But for jam, confiture and jam, even room temperature is suitable.

Jelly

Jelly is prepared in two ways - with and without gelatin. To do this, the berry is ground through a sieve or chopped in a blender. The juice is squeezed out through cheesecloth. Do not add more sugar than is recommended in the recipe, otherwise the jelly will be weak.

Method of making jelly with a thickener:

  1. For 1 kg of honeysuckle, prepare 700 g of sugar and 3 teaspoons of gelatin or agar-agar.
  2. Pour sugar into the juice and heat the syrup until the sugar is completely dissolved. Remove the pan from heat.
  3. Dissolve gelatin or agar-agar in warm water and pour it in a thin stream into hot, but not boiling syrup.
  4. Turn the heat back on under the syrup and, while stirring, bring the jelly to a boil.

Remove the foam and spread the jelly into the jars. They must be dry.

The less sugar in the jelly, the stronger it turns out.

The second method of preparation is to boil the juice with sugar over very low heat with constant stirring. The ingredients (except for the thickener) are taken in the same proportion. The jelly turns out to be dense due to the pectins contained in the honeysuckle itself. The juice should be boiled in half. The jelly is laid out in jars and covered with parchment paper. This way it is better stored. It is better to keep the jelly in a cool place.

Honeysuckle in juice without sugar

Honeysuckle cooked in its own juice is a wonderful cure for winter colds and a remedy to support the immune system. You can make jelly and tonic fruit drinks from it. It is prepared in a water bath and practically without sugar, although some housewives add it in very small quantities. You will need juice jars or glass bottles with a screw cap and a wide, low-sided saucepan. Cooking method:

  1. Place a saucepan on the stove, place a can sterilization stand or several layers of cheesecloth in it and place the cans on it.
  2. Fill the entire volume of the jars with berries and pour water into the pan to close the containers on the "shoulders".
  3. Turn on the heat, bring the water to a boil, and reduce it. As the berries boil down, add new portions of honeysuckle to the jars.
  4. When the containers are filled with berries and covered with released juice, you will need to leave them on fire for another 10 minutes.

Jars with ready-made berries are tightly twisted with lids, placed upside down and covered with a warm cloth.

Inverted jars of ready-made honeysuckle should cool slowly under a blanket.

It is better to store honeysuckle in its own juice in the refrigerator or on a warmed loggia. Do not use ordinary metal cans to tighten the cans, they can oxidize.

Video: honeysuckle compote

Blanks without heat treatment

The main task of the hostess is to preserve not only the taste, but also all the nutrients in the honeysuckle. For this, "cold" methods of harvesting are used.

Honeysuckle, ground with sugar

For harvesting without cooking, the berry must be well washed and dried, and the jars under it must be sterilized. To prepare fresh mashed potatoes, you need to take one and a half times more sugar than berries, because in this case it acts as a preservative. Cooking method:

  1. Pass the berries through a meat grinder using a fine wire rack, or chop until smooth in a blender.
  2. While stirring the resulting mass, gradually add sugar.
  3. Let the sugar dissolve completely and stir for another five minutes.
  4. Divide the puree into jars, pour sugar into each jar up to 5 mm and close with a screw or plastic lid.

Puree can only be stored in the refrigerator. Add citric acid to prevent sugar.

You can make candied honeysuckle in much the same way. Only the berries are not twisted, but simply kneaded and covered with sugar.

Dried honeysuckle

Dried honeysuckle is used not only as a medicine. You can make pies with it, add it to biscuits, cook compote and make fruit drinks. You do not need to wash the berry to dry it, it can become moldy.

Slightly unripe berries are dried. The ideal option is to spread the honeysuckle on paper, cover with gauze and leave to dry in the sun for a week or 10 days. At night, it is better to remove the leaf with the berry from the street. If it is not possible to do this in the fresh air, the honeysuckle is dried in the oven at a temperature of 60˚C for 5–6 hours. The baking sheet is covered with baking paper, and the berries are laid out in one layer.

Dried berries are used as the basis for filling for dumplings and pies, syrups and compotes are cooked from them, used as food coloring

Dried honeysuckle is stored in a paper or canvas bag. Berries can go bad in jars or plastic containers.

It is better to store dried berries in a cool and always dry place. A locker on an insulated loggia or a refrigerator is best suited. The shelf life of dried berries is no more than a year.

Freezing

Before you freeze the berry, you need to sort it out, rinse and dry it. Arrange the honeysuckle in a single layer on a tray or flat plate and refrigerate for a couple of hours. Then move it to the freezer and leave to freeze completely. If there are a lot of berries, the process will be long. But when frozen, it will remain intact, and it can simply be poured into a container or bag. It is most convenient to arrange the berry in portions, so that later you do not remove the entire package from the freezer.

For those who love sweets, a recipe for freezing berries with sugar is suitable. Prepared honeysuckle is laid out in a container in layers - a layer of berries alternates with a layer of sugar (the amount of the latter is to taste). Fill the container no more than ¾. The container is tightly closed with a lid and immediately placed in the freezer. The shelf life of frozen berries is unlimited.

Video: an easy way to freeze honeysuckle

Honeysuckle is a versatile berry. Due to its bitter taste, it is suitable not only for sweet dishes, it can also be used for making sauces. Delicious dishes with the addition of this berry will help you survive the winter in good health.


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.

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.

  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 honeysuckle
  • 1 kg sugar
  • 20 g of gelatin.

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

  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 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. Thanks to this, most of the vitamins are retained in the blanks.

  • 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 discard 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

  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 must 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 multicooker on "Stew" and bring to a boil.
  4. When boiling, remove the resulting foam and put the hot jelly in the jars.


Preparing berries for jam

Before making the jam, you need to properly prepare the honeysuckle berries. This will ensure you get a quality product.

  • You need to pick berries only in sunny weather. After the rain, you should not do this - you should wait until the fruits dry.
  • It is advisable to cook the jam immediately, since the berries are poorly stored.
  • When harvesting, it is advisable to choose ripe berries. Damaged and rotten fruits should be thrown away.
  • You also need to separate the strong berries from the overripe ones. The former are suitable for making whole-fruit jam. Overripe honeysuckle can be used for grated varieties.
  • Garbage must be removed from the fruits.
  • You need to wash the berries very carefully so as not to crush them. It is best to put the honeysuckle in a colander and rinse under running water without touching it with your hands. Then gently lay it out on a towel to dry.

After preparing the berries, you can start working.


Raw honeysuckle jam recipe without boiling

If you do without cooking, then all the vitamins and minerals will be preserved.

  • 1 kilogram of honeysuckle
  • 1.5 kg. Sahara
  • 2 grams of citric acid (it prevents sugaring).

Raw materials are interrupted with a blender or in a meat grinder

Sugar is poured into the mixture and stirred until dissolved. At the end of the procedure, citric acid can be added. In general, I would call it not jam, but a vitamin or raw jam, but the essence is the same - such a preparation for the winter is unusually healthy and tasty.


How to store vegetables in winter

Hello dear friends!

At the beginning of autumn, the vast majority of gardeners in our country again promise themselves "not to plant so much anymore" and, looking at the centners of ugly zucchini with apples, are looking for a place for a warehouse and come up with ways of proper storage. How to keep vegetables with minimal loss of vitamins and beneficial nutrients?

For laying a crop for a long storage period, types of vegetable and fruit varieties are used only of late and medium-late ripening periods. Early maturing varieties are usually processed, dried or canned for the winter. Only healthy, undamaged, clean and dry fruits of normal maturity are chosen for storage.

Storing garlic

It can be kept in an ordinary dark room by tying its heads into braids. After collecting, it is dried in the air for several days, cutting off the feather not to the base. Then they are tied together with "tails", wrapped in polypropylene cloth (sugar bags) and hung in a dark place, away from radiators.

The second option is to peel the cloves of garlic and pour in vegetable oil, simultaneously getting two products in one, always fresh garlic and healing garlic oil for sauces.

The third way - heads of garlic are dipped in hot paraffin, making a kind of mummification.

I suggest you read a detailed article on "how to preserve garlic."

Storage of turnip onions

The bulbs must be dried for at least a week, large specimens - from two to three weeks.

Usually, old bedspreads or nonwovens are used for bedding. For storage, bulbs are selected without visible traces of disease, strong and dense to the touch.

Like garlic, onions are hung in dark, dry rooms away from hot spots or stored in mesh containers, wicker baskets and nets.

I suggest reading the detailed article "storage of onions"

Storage of beets, carrots, turnips and radishes

All root crops must be cleaned from the ground - beets, radishes, carrots, parsnips or turnips. The tops of the beets are broken off and the roots are preserved. Root crops are stored in large containers or boxes, placing them in layers between dry sawdust, sand, peat, hay or onion husks.

Chalk is added to peat or sand in a ratio of 1 to 10.

Carrots are better preserved if the roots are dipped in a viscous solution of clay and dried in the air.

Storing potatoes

In the old days, potatoes were kept in a two-meter-long dug hole, covering the tubers with a 70 cm layer of straw and sod on top. Now, they are dried on a spread fabric and before winter laying, previously stored in absolute shade under a street canopy, at a temperature of 14-18 `C.

Having withstood a month, they are placed in large boxes on stands 20-25 cm from the floor and with holes in the walls.

The second method is to spread several layers of non-woven material, evenly lay out the tubers and cover on top.

Potatoes are stored at a positive temperature of 2-4 `C, periodically removing sprouts, avoiding an excess of moisture or drying out. It is quite difficult to preserve the entire crop for a long time, the potatoes freeze out at 0`C, and germinate at 5`C.

A good addition to preservation is to sprinkle the tubers with chopped fresh rowan leaves.

Read another interesting article on "how to preserve potatoes"

Storing apples

Immediately after picking, apples are placed in a cool place and undamaged and not diseased fruits are separated from the "defective" ones. Use late varieties subject to long-term storage. Apples are kept in boxes, like root crops - only limited to dry sawdust or hay, without the use of sand and chalk.

In the old days, apples were kept in separate local pantries with walls bleached with lime. Read about other ways of storing apples in the article "How to store apples in winter".

Storing cabbage heads

Cabbage stumps are cut off from heads of cabbage and wilted leaves are removed. Cabbage is stored in large containers or boxes, layered in straw. The heads of cabbage are wrapped in straw so that they do not come into contact with each other.

The second option - the heads of cabbage are sprinkled with chalk and laid out between layers of non-woven material, right on the floor.

The third method - the cabbage is wrapped in paper and placed on the shelves, periodically changing the wet paper to dry.

You can read more about cabbage storage methods HERE.

The duration of the storage period is largely determined by the quality of the preparatory work, the timely collection of the crop, the conditions of keeping and climatic factors in the storage facilities.

In the absence of an opportunity save vegetables, fresh roots and fruits, do not get upset - canning, drying and freezing vegetables, because no one has canceled. See you!


How to store cut pumpkin

Often pumpkins grow so huge that a large family cannot eat it even in a week, so you need to decide how to keep the pumpkin cut and what to do with it.

  1. It is best to cut the entire pumpkin into portions, wrap in plastic wrap and put in the refrigerator. So she will easily lie for 14 days.
  2. If you wrap slices of cut pumpkin in foil, then it will lie in the refrigerator for 30 days. The foil needs to be changed from time to time.
  3. By rubbing the pumpkin on a large one and placing it in the freezer in a picket, you can save the pumpkin for a very long time. In addition, this method saves time when cooking.
  4. By lubricating the cuts of the pumpkin with vegetable fat, it will not dry out.


Defrosting the product

Adding berries to the dough, use for tea, fruit drink does not require preliminary defrosting. We immediately introduce the preparation into the dish. For direct consumption, use in desserts, preliminary thawing is required. It is better to freeze honeysuckle in small portions for the winter. It will be easier to reach, it will take less time to thaw.

Correct defrosting methods:

  • refrigerator.
    We put the frozen workpiece the day before. Gradually, it will go away without loss of properties.

  • microwave.
    Only special mode is used. The honeysuckle will defrost quickly. Only the product will lose part of the valuable composition that the body needs in winter

  • cold water.
    Alternative to the refrigerator. Fill only the sealed packaging. The fluid requires replacement every 2-3 hours.

Do not pour hot, warm water over honeysuckle. We forget about heating radiators, room conditions. Berries thaw quickly in this way, they only lose juice, taste, vitamins.

It is much easier to freeze honeysuckle than many other fruits and berries. You do not need to wash it thoroughly, just rinse it several times. There is no need to pull out the bones.

If necessary, the product is easy to grind, squeeze out juice. In winter, such a blank will definitely find application, will delight you with taste, and will only benefit your health. Another way to preserve berries for the winter is to dry the honeysuckle in an electric dryer.


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