The most delicious recipes for honeysuckle herbs. Honeysuckle jam for the winter Grated honeysuckle with cucumber recipe

Honeysuckle, whose recipes are simple and unpretentious, contains a high amount of brown elements and contains a lot of vitamin C and is not compromised by lemon. The berry is unbreakable when cooked; you can use it to make jam, jam, compotes and other preparations. The pies filled with sour and licorice filling are amazing.

What can you prepare from honeysuckle?

The first spring Siberian berry delights with its tart taste and the taste of honeysuckle is suitable for all hedgehogs who miss fresh berries. This is the season of ripening, so it is possible to protect your skin.

Due to the method of preservation, honeysuckle preparations are not classified as primary berries. Boil jam, jam, jam, compote and juice.
The sire jam is prepared using a method of grinding the berries and drizzling with the cucumber. Store in the refrigerator all winter.
after washing it and thoroughly drying it. You can freeze it covered with cucumber or puree it.
Infusions (which can be taken in the cold) will help fight colds during the cold season. Alcoholic drinks are combined with gorillas and alcohol.
Whiskey with honeysuckle is suitable for every lover of unusual malts. Whatever the base of the dough, such a filling will go well.

Honeysuckle jam “Pyatikhvilinka” is a simple and completely turbo-free recipe. Cooking takes a lot of hours, but you need to ensure that the thermal processing when cooking the lassoche goes through quickly, so that the maximum amount of brown ribs is preserved in the boiled one. You can reduce the tediousness of fresh berries by adding more zucchini.

Ingredients:

honeysuckle – 1 kg;
tsukor – 1-1.2 kg.

Preparation

Wash the berries, add the cucumber and pour in the juice.
After 4-5 years, place on the stove and cook until boiling.
Boil the jam for 5 minutes|minutes|. Stand up and cool.
Repeat the procedure of five-fold boiling and cooling two more times.
Seal the hot jam in a sterile container and send for storage.

Honeysuckle is rubbed with rind for the winter - a miraculous way to preserve all the valuable power of the berry. To ensure that the preparation is not sealed during the preservation process, grind the berries with a large amount of malt mixture (ideally 1:1 ratio) and preserve by pouring the puree into jars with a thick ball of zucru, cover with a nylon lid ї.

Ingredients:

honeysuckle – 1 kg;
tsukor – 1 kg.

Preparation

Wash the honeysuckle and dry it.
Rub through a sieve and punch with a blender.
Mix the masa with the cucumber and do not stir, until the tanuti starts to start, transfer the puree into a sterilized container, without stirring until it reaches 2 cm to the edge.
Any place that has lost its filling with cucumber, seal it with a nylon cap, and store it in the refrigerator for no more than a day.

Honeysuckle, recipes for its preparation do not require the addition of special ingredients. The drink based on berries is juicy, aromatic and extremely brown. You can boil the zucchini, and you can add it with other seasonal berries that were on hand at the time of picking - half-full, for example.

Ingredients:

honeysuckle;

water – 1 l;
tsukor – 400 g.

Preparation

Mash the berries, dry them, and fill the jar 2/3 full.
Chop the zukor near water, bring to a boil, cook for 10 minutes|minutes|.
Pour the syrup over the berries, cover with a lid and place in a large container with water for sterilization.
Boil compote in a jar for 15 minutes.
Seal the jar hermetically and put it in storage.

You can prepare jam from honeysuckle at your cook’s shop. Grind the berries or mince them through a meat grinder, and add pectin to thicken the mixture without adding any ingredients needed. The jelly jam becomes jelly during the preservation process, after about a month you can enjoy the delicious taste of the dessert with the correct thick consistency.

Ingredients:

honeysuckle – 1 kg;
tsukor – 1.2 kg.

Preparation

Grind the berries through a meat grinder, add the zucchini and set to cook.
Boiling jam costs at least 20 hvilins.
Pour into sterile containers and seal tightly.

Honeysuckle jelly can be made using the same principle as making jam, without adding gelatin. Ale for perfection in the ideal result is better to enter before the warehouse. Jelly is prepared from pureed berries or from concentrated juice. Be sure to remove the foam during the cooking process so that the consistency of the product is as clear as possible. You can try lasoschi as early as the next day.

Ingredients:

honeysuckle – 1.2 kg;
tsukor – 800 g;
gelatin – 20 g.

Preparation

Wash the berries, rub through a sieve or squeeze the juice. Extend ½ tbsp., add 1.2 tbsp. water, heat and dissolve the gelatin.
Vsipte tsukor. Boil the masa to 1/3 of the cob volume, removing the foam to reduce.
Mix the gelatin with the hot mixture. Heat until boiling and pour into containers. Seal tightly and store.

When consumed slowly, the infusion of honeysuckle is even more bitter. It reduces inflammation, miraculously improves immunity and helps. Apart from other advantages, the drink has a very pleasant, tart taste and a bright richness of color. The infusion can be prepared using gorillas or diluted to 40% alcohol.

Ingredients:

honeysuckle – 300 g;
tsukor – 160 g;
burner – 900 ml;
water – 250 ml.

Preparation

Mash the berries and cook them by hand.
Transfer the puree to a jar, pour over the stove, and stir.
Cover with a cracked lid and steep for 5 days. Once for a whole jar, you'll be scared.
Z|iz| Boil the syrup with the zucchini and water for 5 minutes, removing the white foam. Cool to room temperature.
Strain the infusion, add syrup, cover with a lid and leave for 5 days.
Filter the infusion until clear.
Pour into bowls, seal tightly, and store cold.

Honeysuckle is frozen - the recipes for preparing it can be called the simplest. There are two ways to prepare such a product - pureeing the berries or freezing them. Whole berries can be frozen in a variety of different types of bread, cooked into compotes or simply served with fresh berries.

Ingredients:

honeysuckle – 1 kg;
tsukor – 600 g.

Preparation

Wash and dry the berries thoroughly.
Divide into one ball in a container and freeze the bits.
Drizzle the berries with the cucumber and place them in the freezing chamber.
Transfer to an airtight container.
The honeysuckle is frozen with its peel kept in the freezer at a stable temperature.

Charlotte with honeysuckle - recipe

The honeysuckle pie will come out with all sorts of doubts, miraculously delicious. The dough in this season can be made more sweet, but the tartness of the berries perfectly balances the taste of the prepared lasso. To add a special taste to the dish, add lemon zest and vanilla to the dough. The baking dish is suitable with a diameter of 22 cm.

Ingredients:

tsukor – 1.5 tbsp.
eggs – 2 pcs.;
Boroshno - 2 tbsp.;
fluff, vanillin;
zest of one lemon;
honeysuckle - 200 g.

Preparation

Beat eggs z|iz| cut to the paste.
Add vanilla, rose fluff.
Add|add| flour|bough|, knead smoothly, rarely dough.
Pour the dough into the mold and distribute the honeysuckle to the animal.
Vip for 40 minutes|minutes| at 180.
Sprinkle the hot pie with powder.

Dumplings with honeysuckle are a must for all lovers of such dishes. A thin dough with a fresh, juicy filling can be created by any amateur cook, with the base recipe still in reserve. For a balanced taste, add tsukor. The dough can be prepared according to any recipe, ideally using kefir.

2 reasons for that

2.149 Look again

Today we will talk about such a cinnamon berry as honeysuckle. Now is the season for preparing these berries, so let us know that I am preparing honeysuckle for the winter. First, let’s move on to the topic of preparing honeysuckle, I want to talk about what honeysuckle is for. For this reason, I watched a few videos from the central TB, where competent doctors talk about the power of honeysuckle. Now I will share this information with you.

Chim korisna berry honeysuckle

Honeysuckle contains a large amount of fruit acids, including ascorbic acid. All these acids are good preservatives, I think that this is a great advantage because this time when preparing these berries we will need less zur.
Honeysuckle contains food fibers to improve intestinal function.
In my opinion, it is more valuable that honeysuckle absorbs the rejuvenated body as a honeysuckle instead of such vitamins as vitamin C (there is as much in honeysuckle as there is in lemon or kiva!), PP (n Icotinic acid), folic acid, which plays a role in the blood circulation and does not only. I want to tell you what I wrote about the bark of folic acid.
Honeysuckle, combined with nicotine amino acids and vitamin C, strengthens the vessel wall and reduces the risk of atherosclerosis - the formation of plaques.
Honeysuckle for honeysuckle instead of fruit acids, as well as astringent and tannic acids, relieves burning in an empty mouth.
And, you will find that honeysuckle removes salts of important metals. This is one of the powers of honeysuckle fibers - to accumulate, bind and quickly remove carcinogens.
And also, honeysuckle removes pectin. You can note this when preparing juice from this berry - after about an hour the wine becomes thick and jelly-like.

The axis is so wonderful and the honeysuckle berry is so beautiful. Doctors are happy to feel the pain in their garden at the dacha.

I'm still confused about this who needs to grow honeysuckle with care- l for people with acute gastritis, malignant ailment at the stage of infection. In other cases, people with such illnesses are not recommended to consume fresh honeysuckle, but rather compote, boiled or frozen berries. During heat treatment, the power of the authorities is often reduced, and at the same time, the most efficient officials are also reduced. Use honeysuckle better than honeysuckle in small portions.

Now I’ll move on to the main topic of this article prepared with honeysuckle.

Varennya with honeysuckle without jam

Stock:

Honeysuckle 500 g
Tsukor 250 g

I rinse the berries in cold water several times, at which time I see the rosemary. I sprinkle the honeysuckle with the peel and carefully grind the berries from the peel with a wooden grinder.

I also add 30 pieces of jam, stirring occasionally, so that the zukor is broken up.

I transfer it to boiled jars. Place 250-300 g of vikoryst small jars of jam or baby puree. It is easier to defrost such portions before serving. You can also buy jars for 800 RUR.

As an option, if you like jam-puree, you can refine the berries in a blender, then add the zuccor and blend in the blender again. So tsukor get upset shvidshe.

Such jam-puree, insanely, lower, without any berry flavors.

I save jam without jam in the freezer until winter. It’s so reliable that it doesn’t go sour and doesn’t take up space in the refrigerator. All vitamins are well preserved. And turn, so the fresh berries and zucchini are completely enough. The jam will come out even more tender and relished, it’s carefully chopped. Everything is in peace! The sweetest and sweetest honeysuckle jam is.

Honeysuckle jam for the winter

I’m a little hesitant about this option for preparing honeysuckle. Here you need to take a little more zucchini so that you can save the finished jam at room temperature.

Stock:

Honeysuckle 1 kg
Tsukor 800 g

I also wash the berries and sizzle with the cucrum. I put it on fire and bring it to a boil. I take it from the fire and deprive it for 30 hvilins. Then I bring it to a boil, remove the foam, and boil it over medium heat for 5 minutes. I pour it into sterile jars and finish it immediately. I turn it over and leave it until it’s completely dry.

Honeysuckle compote for the winter

This is a wonderful refreshing and vitamin drink for the winter. The preparation is just as simple. I have prepared a concentrated compote that needs to be diluted with water until it tastes good before drinking.

Stock:

Honeysuckle
syrup: for 1 liter of water 300 g cinnamon
Cherry leaves behind the fruit trees

I place clean honeysuckle in the sterilized jars, filling them up by ½. I cook the syrup with water and tsukru for 2-3 minutes, stirring occasionally. I fill the berry up to the neck of the jar, cover it with a lid and add 10-15 quills. I pour the syrup into the saucepan without the berries and bring it to a boil again. I pour it into jars and screw the caps. I turn it over and leave it until it’s completely dry. It’s that simple, without any pasteurization.

How to freeze honeysuckle

Follow my recipes and enjoy the delicious and brown honeysuckle preparations

DELICIOUS!

Hello culinary friends and young people of state!

Today we’ll talk about the miracle jam made with honeysuckle. This is one of the first summer berries, it seems so tasty, especially for us Siberians. It’s such a long winter here that you really want something fancy and tasty.

Just think about this word, honeysuckle - youth is alive. People seem to think that if you drink one bottle of this, you will stock up on vitamins for the whole river.

So don’t get up, if you haven’t had them every other time, then run to the market to buy such gifts of nature from your grandmother. Perhaps you are a summer resident and are engaged in gardening and have already picked up a whole bucket of this relish. What to do with it, firstly process it and pour it into jars. You can, of course, freeze a couple of bottles and brew them later.

There are a great number of recipes, which we consider to be the most popular and popular. Come and in a few years these purple lassos will be on your table. Moreover, you can make it at home either rare or thick, plus there is another option - jelly-like. To whom will you give the advantage?

If you select the five-fold option, then within a short period of time everything will be ready. There is nothing complicated here, after washing, boiling, cucumbering, stirring until completely disorganized, and you are a great cook and master of your task.

It’s such a miracle, so don’t get up and do it together with me, repeating all these steps in order. Then success is felt on you, and as a result, a wonderful and aromatic jam, which is not bitter, but has a unique bitterness, I would say, is not spicy, but even savory.

It’s time to take a look at this option under the name 5-fold, with the easiest preparation at home. You, even though life was making jam with any kind of berries, you already heard a melodious feeling about it.

The advantage over other recipes is the cooking process itself, and it doesn’t require standing on the stove for hours and stirring, just five minutes is enough.

Just a note. And it is also incredibly important to know the required proportions of pulp and berries. If you put in a little tsukru, let it ferment, if you put a lot of tsukru, let it ferment.

For the correct combination, if you take berries from a ratio of 1 to 1.5, read the ingredients below and you will understand everything for yourself.

And don’t forget that honeysuckle is both natural and unnatural, don’t get confused, otherwise you’ll end up preparing))). My grandmother is taller and looks different. Ask for something? There’s just a great garden and there’s not much else there.

We need:

For jam with whole berries:

honeysuckle - 1 kg
tsukor - 1.5 kg

For jam through a meat grinder:

honeysuckle - 900-1000 g
tsukor - 1.4 kg

Etapi:

1. Prepare the berries (respect, only natural varieties) by picking them from the tree, then rinsing them thoroughly under running water and placing them on the table to dry on vicor paper servettes. Otherwise, vikorize the bastards, so that the whole country is smitten.

Then divide the berries into two cups. It is possible, since there is no reason not to bother anyone, here you decide for yourself, as it will be easier for you.

2. Now, let’s get started, call the kitchen cutters so that you get exactly 1 kg.

3. And take 1.5 kg for the axis of the pulp.

Cunning. If you don’t have such vags, then you can take the original bottles and do it this way, 1 bottle of honeysuckle is equivalent to 1.5 bottles of tsukru.

It’s best to use a wooden spatula or a spoon - it’s so much more handy.

5. In this case, it is necessary to leave the berry for 1 hour and stir for an hour.

6. To another, the honeysuckle juice is also important to Teresa.

7. Grind in this manner, using a blender or meat grinder to grind the puree.

8. Call Teresa again and only afterward bring in the zukor.

9. You need to take 1.4 kg. Call on the control vags.

10. Stir thoroughly and carefully so as not to clog the table. Placement should be taken deep with high sides. After mixing the same as with the first cup, leave it in the apartment for 24 years.

11. After the required hour, place one of the cups on the stove and cook on high heat after boiling 5 quils.

Next, sterilize the jars and shells in an oven or microwave oven.

As soon as the jam boils, foam appears, take it with a spoon. Zukor is guilty of completely disobeying.

13. Remove three jars, cool them and place them in the refrigerator. And with another basin, do the same, bring to a boil and cook 5 quilins, and then pour into clean jars.

Recipe for Pyatikhvilinka with honeysuckle and water - a recipe for the winter

It seemed like it couldn’t be simpler, take the first version of the recipe and create a new wonderful dessert. Ale, I, like you, melodiously, in search of something more forgotten. I like recipes where you don’t need to spend a long time checking and checking for a long time. Initially, in the first version of the folding there is nothing, but wait until you check one item at a time.

So what should I do to work, and if I’m trying to dry the axle, quickly follow my knowledgeable and trustworthy recipe, which has never failed less than once in 3 years. This jam cooks ideally all winter long, and you can also pour it into the river. If you want to know about all the subtleties and nuances, then read the entire instructions, and repeat after me, I sing you, everything will turn out inclusive, then don’t forget to sign up and write the sign at the bottom of the note.

We need:

honeysuckle - 1 kg
Cucumber sand - 1.5 kg
water - 0.5-1 tbsp.
garniy mood)

Etapi:

1. Sort and rinse the berries in running water, drain the entire berry. Why shock them lightly into trash? Place the honeysuckle in a bowl or in the container in which you are cooking. Add water.

Brothers, you can use about 1 bottle of water, you can also pour a little less, be careful, all the same, after boiling, some berries will crack and the juice can be seen from them, although you will lose a lot of useful and inappropriate items.

2. After adding water, turn the stove to minimum and bring to a boil. Take the pink.

3. Add the pulp and cook until the grains are completely broken up.

Tsikavo! Jam prepared using this technology resembles jelly, plus it comes out quite often and becomes thick. Raju zrobiti!

4. Then cool the jam and pour it into jars, just wash it with baking soda, do not sterilize it, it will also be well preserved. Close the nylon cap and, better yet, tighten the twists.

Cream, you can cook currant jam in this way, and it will also come out looking like jam).

If you lose your appetite - enjoy your appetite! Save your money, I think it’s no longer easy to guess about this.

Frequently enjoy your health!

The best recipe for thick honeysuckle jam

Since you are a great lover and knower of friendly get-togethers, you singly always cheer up your guests and household members. This option itself will help you. It will be unpretentious, but with gusto it will seem miraculously unreal. It won't be too rare, whose trick is it.

We need:

dogwood or honeysuckle berries - 1 kg
Churn sand - 1 kg
citric acid - 0.5 tsp (so that it does not ferment and does not feel bitter)

Etapi:

1. Wet the water and rinse the berries well with water, and then remove all unnecessary leaves and sticks. It's better to work in small pieces. Do not immediately take the big basin))). Don't rush.

2. To remove all the fruit from the fruit after the meal, lightly shred the berries. Then divide them into two equal parts. Twist one of them in a meat grinder, making sure that the consistency is thick.

3. Place the whole berries plus the porridge that came out through the meat grinder in a container and put it on the stove. As soon as you manage to boil, add the pulp. Mix well.

4. Cook on low heat for 14 quilins, and stir, you can say gradually, in principle, five quilins are enough. Before turning on the stove, add citric acid and boil 1 more chicken.

Tsikavo! Citric acid will give the grass a slight sourness, and most importantly, it will not mold. There is little conservation of this kind.

5. Then pour into clean jars and seal with original lids or nylon caps. This is such a wonderful dessert that everyone will definitely enjoy, it’s just a bomb, it’s so delicious and brown! Drink some tea and be happy!

How to make honeysuckle jam for the winter

Special taste, smell and aroma - these are all the characteristics of such a wonderful herb. Whoever has never had the opportunity to experience such unrealistic relish in their diet has spent a lot. Or you can correct the situation and create wonders today.

For those who like to marvel and not read, then I recommend watching this film again.

Making jelly in a multicooker

As I said earlier, let’s take a look at the last and most effective option. And I think no one would mind wearing jelly-like sweets from honeysuckle. The jam itself is characterized by an aromatic relish, and also by its thickness, which is just right. You can use it and add ready-made herbs to achieve this effect - gelatin or pectin, as well as aga-agar.

Well, I would like to show you a recipe with gelfix, so that you can save it on the peel. What kind of idea is this?

I don’t mind cooking this way either, and I’ll use the multicooker at work soon. My helpmate for all life’s challenges. I recommend that you work it out and then write below what happened.

We need:

honeysuckle berries - 2 kg
Cherry juice - 1.5 g
Zhelfix additive - 2 sachets of 25 g each

Etapi:

1. First of all, carefully wash the honeysuckle berries. Pour them through a sieve and then place them in a bowl.

2. Open the jello fix and start, mix one sachet with cucumber powder (2 tbsp). Do the same for others. Then sizzle the berries like this and stir them.

You can take just 1 package of jelfix, then take 1 kg of berries, and 750 g of apple juice.

3. Now the real thing begins - chaklunnost. Turn down the multi-function mode and set the desired “Dessert” mode. In this case, you can use the Redmond multicooker; you can use the Polaris.

Cooking time: 15 minutes. Open the lid occasionally and remove the foam, plus stir the mixture.

4. After the required time is complete, add the zuccor and mix. Close the lid and let the grains stand and dissipate. Don’t forget to close it before doing this, stir it well, you can stir 5-10 khwilins with a spoon so that the zukor melts melodiously.

Wait until the boiled meat cools down to room temperature.

5. And then turn on the “Dessert” mode again, or you can select “Speka” and bring to a boil, cook 5 chickens. Next, prepare the jars and lids, pour them carefully into sterilized containers and close them under the nylon lid. Allow to cool, place on the ice.

It looks simply wonderful, very cool and absolutely delicious! Good luck!

6. Like my sister, as much as a spoon costs, that’s true. You can see it in this photo.

Popular recipe for varennya without varіnnya

I would like to immediately note that this option will help preserve all the vitamins that nature has given us. There is only one drawback, such beauty cannot be preserved for a long time, except if you put it in the refrigerator, it will lie for a couple of months.

There are better things to eat right away than I would like throughout the first month. Children will grow up and be captured by such hostility.

We need:

honeysuckle - 600 g
tsukor - 1.2 kg

Etapi:

1. Prepare the berries beforehand. Go through and wash.

2. Then add the cinnamon and stir. There is something that will help the culture to break down, but it will only take about 24 years. You can, in principle, heat the saucepan a little and stir, but just do not bring it to a boil. Otherwise, there will already be an option from boiled milk.

Delicious assortment of hazelnuts and honeysuckle

Remnants of honeysuckle are one of the most important berries, but it happens that Victoria and Polunitsa are already in the fields and cities. If this is the case, then you can eat two vitamin-rich berries and prepare a cool dessert before tea.

Before speaking, you can take any kind of fruit and add it here, including oranges, cherries and currants. I know that I’m preparing to cook it with rhubarb and apples. Ale is prettier than it is of course not to be admired, otherwise the tastes will be mixed))).

So as not to repeat myself, I decided to show you the option of preparing it in a blender, so that you can choose the recipe that appeals to you. It's nice that the color of the vyshov is so original - ruby. You can cook it in any basin, casserole or in the bowl of a multicooker.

Note to housewives. And don’t forget the smut rule – the proportions of berries and zucchini, here the stench will be the same – 1 to 1.5.

We need:

honeysuckle and polunitsya (you can either sunitsya or victoria sadova) - 500 g each; zagalna massa - 1 kg
Cucumber sand - 1.5 kg

Etapi:

1. Rinse the berries and place them in a blender cup.

2. Turn on and grind the porridge. Oh, and the smell, what an aroma, you can just scoop it up and eat it with a spoon.

Then put the puree on the fire and bring to a boil, and then add the zukor and simmer until it breaks (it may take about 15 minutes).

Respect! Vogon may be the youngest! Otherwise it will burn.

3. Well, that’s all, pour it into jars and cover with clean caps. You can cool the jam, or you can pour it hot. The caps can be either metal or nylon, there is no difference. Welcome greetings!

Homemade jam with honeysuckle, so that it doesn’t come out

In order for this sweetness to come out without any bitterness, I recommend the Yugan honeysuckle berries, which are the best variety. From now on, go get some licorice and you still have doubts and don’t know how tasty these licorices are. Those, the answer is obvious - so, she’s very tasty and one of my daughters. I recommend preparing the obov'yazkovo without hesitation.

It’s more important that it’s easy to cook without any special time-consuming costs. What will be a good thing for the rich? Be sure to eat it fresh, freeze the bag in the freezer, or even freeze it, then you can make this dessert. Or make compote chi kisil.

And this video is proof of this, start marveling.

Wherever I have all my friends, I wish that you, just like I once had such a jar of purple wonder in my stash. I wish you wonderful summer preparations, so that the stinks will delight you all winter and spring.

Good luck to everyone, check for new prepaid subscribers from the Contacts group, and also share the article as you like in social media and come see me on the blog more often. I look forward to the comments and comments. Goodbye everyone, we'll have fun tomorrow). Boo!

With the help of Katerina Mantsurova

Apparently, in order to remove as much bark from honeysuckle as possible, absorb its traces from the raw appearance. Without thermal processing, the berries retain all their healing power and support the drying forces of our body. It’s a pity, but it’s only possible to work during the ripening season of fruits – inflight. How can I stock up on vitamins for the winter? Prepare honeysuckle with cucumber without boiling! Such a dessert will become a wonderful addition to tea and will bring great benefits to our body.

Honeysuckle in tsukri, prepared for the winter, completely preserves its bark.

The value of power in raw materials

Fresh honeysuckle can add a delicious relish, which the chernitsa predicts. But under this color, the power of the authorities is stronger, lower in the sun, lingonberry and black currant. Not all varieties of honeysuckle are natural. Those that can easily live in a hedgehog can have a different shape, from round to flat, and their color is always dark blue or black with a slight bluish tint.

Stale honeysuckle berries contain a lot of brown components. Among them:

vitamins;
micro and macroelements;
tsukru;

Note! The chemical storage of honeysuckle fruits may change depending on the region where chagarna grows! For example, the fresh berry will be infused with peels, and the fresh berry with ascorbic acid!

This whole berry can be roasted in a dietetic dish, since its calorie content is very low - about 30 kilocalories per 100 g of fermented fruit. Honeysuckle, rubbed with peel, is used as an excellent antipyretic agent, which shows even good results in colds. In addition, it helps to normalize arterial pressure, which is accompanied by headaches and confusion.

Honeysuckle will help relieve colds and strengthen the immune system

Honeysuckle is “alive” for the winter

Among the natural varieties of honeysuckle, you can pick your own berries to taste. The fruits ripen with a piquant tartness, a slight sour note and licorice. You can prepare them for the winter in a variety of ways: jam, jam, compote, jelly and juices. Today we’ll talk about the best method - without thermal processing. Honeysuckle can be twisted from the zur and the fruits can be frozen.

Today, more and more government gifts are being offered to such procurement options. And it’s not surprising, because this way you can create not only the most delicious, but also the most delicious lasso.

Sire varenya

This recipe for preparing honeysuckle with zukr is simple. For dessert you will need steel berries and pulp, which must be taken from the ratio 1:1.5.

Freshly picked fruits are carefully sorted, zipped, and also mixed.
Carefully rinse the berries in plenty of water and place them on a tray. We wait until the whole garden is gone, after which we dry the honeysuckle, spreading it into a thin ball on a paper towel.
More details. For this purpose, it’s best to quickly use a blender. You can also pass the berries several times through a meat grinder or sieve them with a wooden weaver.

Note! With the remaining method, the honeysuckle is preserved with all the strength of the brown liquids, the fragments of the pulp are not in contact with the metal, and, therefore, are unique to the oxidation process!

The finished masa is transferred to a large container and covered with pulp. Stir thoroughly and add to the surface until the juice is visible.

For now, the berry masa is “resting” in jars. They are carefully washed and sterilized with a 7-piece stretch. Next, we place them with their necks down on the towel. We sterilize the lids and dry them.

After pouring the juice into the berry puree, it can be divided into jars and sealed tightly. We can easily prepare our chili in the cold basement.

This aromatic dessert can be served with homemade syrup, eaten over ice or simply with tea.

Honeysuckle, grated with cucumber, can be preserved right up to the onset of pregnancy

Frozen at Tsukri

Another way to prepare honeysuckle with cucumber, which allows you to save a maximum of honeysuckle, without freezing. You need to select whole fruits that are juicy and without any hassle.

We sort and wash the honeysuckle and thoroughly dry it.
Ready-to-use plastic containers: easy to wash and dry.

Boil a small ball of berries, sprinkle with the cucumber, and carefully shake. Here we go again, honeysuckle, tsukor. The procedure is repeated several times, the docks and plastic containers will not be filled 4/5 of the time.

The filling of the box is crushed once again and the remaining ball is placed in the crust of about 1 div.

Strongly sealed.

Frozen honeysuckle can be hand-cooked for preparing homemade pies and other pastries.

In cherry powder

Honeysuckle can be frozen not with zucchini, but with zucchini powder. The following ingredients will be added: per kilo of berries, 2 kg of sugar powder.

We sort out the berries, dry them and put them in a jar.
Sprinkle the skin with sugar powder and shake it several times so that it is evenly distributed.
The top is filled with fruit in a ball of cucumber, the size of which is no less than a centimeter.
I will seal it and freeze it.

Berry frozen in pulp powder is an excellent option for homemade muffins.

In addition, honeysuckle can be frozen without additives. For this reason, the berries must be sorted, washed and dried. Next, cover the freezer compartment with grub and place the fruit on it in one ball. It’s best to save a small space between them. After a year, the honeysuckle will dry out in the polyethylene bags and go to storage.

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After the harsh winter days, our body will require serious reinforcement with vitamins. First greens and first berries often replenish the vitamin deficiency and give us the opportunity to enjoy the slightly forgotten flavors of the river. I especially enjoy bringing first berries. As stated in the article “Honeysuckle is the root of power, or a super early treasure trove of vitamins,” today I will tell you the recipes for honeysuckle herbs that I prepare myself.

The first berry crop in other regions is grass and honeysuckle. It is rightfully respected for the start of the berry season, regardless of the fact that there are different varieties, honeysuckle fruits can be harvested all summer long.

The fresh berries of this plant have unique, savory fruits with multiple nuances, which allows them to be flavored when preparing various herbs and drinks. The slight sourness and slight bitterness of these varieties add a special relish to sauces and marinades, and the licorice varieties of berries become the aromatic basis for various desserts and homemade preparations for the winter. Let's get acquainted with some recipes for curdled berries.

Honeysuckle Pie

Well, we need:

2 chicken eggs;
100 g of pulp;
50 g vershkova butter;
50 ml milk;
150 g syru (basically thick consistency);
200 g boroshna;
1 tsp. rozpushuvacha.

1 bottle of honeysuckle fruits;
100 g of pulp;
300 g sour cream;
2 chicken eggs;
vanillin.

We begin preparing the dough by straining the syrah through a sieve. In a large bowl, beat the eggs and zukor, then add the cheese, top butter, warm milk, sifted beetroot, and fluff. After mixing the dough, the dishes from it are placed in the refrigerator.

Let's get started with the preparation. For this, beat eggs with cucumber, add sour cream and vanilla. If it seems rare, you can add a tablespoon of starch.

The cooled dough is kneaded, softened and placed in a baking dish. We lay it on top and place the honeysuckle berries on the beast. Bake the cake at 180 °C for approximately 50 minutes. A delicious syringe pie with honeysuckle is coming out.

Wine with honeysuckle

Fresh honeysuckle berries are even tender, and the stench is easily suppressed during frequent handling and difficult transportation. Therefore, the term savings in fruits are small. How to deal with spoiled berries? Why not kick them out? Rational rulers have long been using the pressure of fruits to make excellent homemade wine and note that honeysuckle fermentation is much more intense than that of grapes.

Making wine from honeysuckle does not differ in any way from making regular homemade wine, but the color and aroma of the extracted drink will not deprive you of anything. To prepare it, you need to wash and trim the berries in any way.

Then add 50 g of zucchini per kilogram of berry mass, remove the dishes from a warm place for 3 days. When the first signs of fermentation appear, the juice is removed from the mixture and placed in a saucepan, and the top is again filled with water in a quantity, which is similar to squeezed juice.

After another 3 days, the squeeze is repeated and a new portion of juice is added to the previous one. The pulp is sifted with pulp at a rate of 200 g per liter and stored for further fermentation. As a water seal for a bottle, manually put on a medical glove with pierced fingers.

When the fermentation process has weakened, add one more portion of the pulp (200 g per liter of liquid), and after the remaining fermentation is complete, the young wine is poured into containers and stored in a cool place nearby month. Known winemakers recommend pouring the new wine into clean containers 3 times this month in order to remove the siege.

Honeysuckle compote

The slight sourness of honeysuckle in compotes greatly helps in the absorption of sprague. These aromatic berries are filled with dazzling relish. To prepare compotes with richer flavors, you can add suncet, mint leaves or apples.

Preparing honeysuckle compote for the winter is usually done in three ways:

primarily boiled berries in water with zuccer;
pouring honeysuckle with concentrated turmeric syrup, with a four-hour window, sterilization and fermentation;
pouring fresh honeysuckle juice into the berries.

Ask gentlemen to fill the jar 2/3 with berries, add the zukor until it tastes good. After settling, the jars turn over and remain in this position until they cool.

Prepared from honeysuckle

In the winter, homemade preparations with honeysuckle will delight your loved ones and friends with a wonderful aroma and a whole range of bark flavors. And many children have long appreciated such tasty “licks” as honeysuckle jam. How to make honeysuckle jam? There are a lot of recipes for its preparation, but we are limited to the most common ones.

Honeysuckle jam, recipe “pyatikhvilinka”

In a melody, this is the simplest and most complex recipe for making jam, which takes 30 minutes to 1 year of your hour. In this case, in such a preparation you avoid adding a lot of brown ingredients.

So, to prepare the “five-fork” from honeysuckle we need:

2 kg of berries themselves, 2.5 kg of zucchini and other dishes. After sorting and washing the berries, crush their traces in a bowl with a wooden pan, then add the zuccor and place in the fire. With constant stirring, the peel is completely disintegrated, but it will disappear after 5-7 minutes.

Follow this carefully so that the “pyatikhvilinka” jam does not boil.

Hot jam needs to be poured into a sterilized jar and rolled up. Until completely cooled, the jars must be kept in the position “upside down”.

Honeysuckle jam recipe

Since honeysuckle jam contains enough tartness from the zucchini, to reduce its taste, you can choose varieties with sourness. For 2 kg of fruit you will need 2.5 kg of fruit and 2 bottles of water.

The yage masa is filled with hot cherry syrup. After this, your money will be lost for 4–5 years. Then the berries are boiled for about 5 minutes and cooled for 8 years. Cook the jam in this way for two days. For the third time, after boiling for 5 minutes, the masa is ready to be placed in the previously sterilized jars and steamed.

Varennya with honeysuckle without jam

There is another way to prepare varennya - without varennya, so called varennya. This method is good because the berries are not susceptible to any thermal processing, and therefore better preserve their root properties. An excellent method is to scoop up a large amount of cucumber powder and keep the jam in the refrigerator for peas.

The process of preparing jam without jam is extremely simple: wash and dry the berries, trim and mix with the zur in a ratio of 1:1.5 or 1:2, after which they are packaged in sterilized jars and mixed.

Honeysuckle jam

You can make another dessert with honeysuckle - jam.

To prepare it, you need to select 2 kg of berries that have been well ripe, sizzle 3 kg of cherries and fill them with 4 flasks of water. Cook all the ingredients until the honeysuckle is boiled.

Don't forget to stir the jam gradually.

To achieve the best results, the berries can be smothered in front. The hot jam is laid out in a sterilized jar, cooled and covered with a parchment paper. Save the jam in a cold place.

Honeysuckle jelly

Honeysuckle jelly comes out even more beautiful and aromatic. To prepare such a dessert, you need to squeeze the juice from honeysuckle berries, lightly blanch, and add zukor to a 1:1 ratio. After that, remove the sumish and boil the mixture until a third of the cob is stirred. Hot jelly is poured into jars and sterilized for 15–20 minutes. Then the jars will settle and cool down. You can save honeysuckle jelly at room temperature.

Honeysuckle rubbed with cucumber

This type of homemade product is not only tasty, but even brown. And the cooking process itself is completely awkward.

Grind 1 kg of washed and dried honeysuckle with 1.5 kg of cucumber until smooth. After removing the masa, place it in dry sterilized jars, close it and store it in the refrigerator until storing. Grated honeysuckle with cucumber looks good as jam or like fruit drinks.

Who can and who can’t drink honeysuckle herbs?

The fruits of honeysuckle are painful, astringent and anti-powerful. However, with a non-trivial thermal treatment, they retain their medicinal power, which is why homemade preparations from barkweed are so valuable for our body. In the winter, a spoonful of honeysuckle rubbed with the peel will give our body a portion of vitamins and microelements that will help fight colds and viruses.

Together with berries and vitamins of group B, honeysuckle has a miraculous preventive effect against anemia and weak capillaries. And pectins and anthocyanins, which are found in the fruits of the plant, play the role of antioxidants, preventing old cells and their transformation into harmful elements. Such honeysuckle berries are definitely brown for both women and men, especially for older women.

To date, no daily contraindications have been identified for taking honeysuckle herbs for pregnant women and women who are pregnant. The only thing that needs to be taken care of when growing the fruits of the plant is that the berries have a strong sechoginous and burning effect. This power needs to be carefully monitored and when setting up a child’s menu, it is important to control the number of berries that feed the child.

Having learned about the wealth of minerals and microelements of honeysuckle and having become familiar with the simple, brown and savory recipes for herbs made from it, it’s time to think about how we often enjoy this miracle berry. In order to replenish the reserves of vitamins and vitamins in the body with the help of honeysuckle, it appears that it is even easy to do during the winter period.

It only takes three minutes to process the infusion and you will have licorice and a delicious “lick” for the whole river. Raju will show his respect for this miraculous berry, as it grows so much around us, and will definitely try to cook some herbs with it.

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Honeysuckle is natural

Among the many species of honeysuckle, they are entirely natural. One of these species, which is growing in many minds along the coast of the Sea of Okhotsk, Kamchatka, Sakhalin and Siberia, is called natural honeysuckle.

Natural honeysuckle is a chagarb up to 1.5 m high. The runners are erect or slightly curved, with a dark brownish-brown stain. The crown is compact, densely leafed. The leaves are smaller, pale green, dark-elliptic or oval-elliptic, pubescent. Honeysuckle blooms early, and smaller yellow flowers (2-4 per plant) appear earlier for leaves. Honeysuckle is a good honey plant.

The berries ripen near the cherry. The stench is blue or bluish-black with a bluish stench. For relish, guess a lokhina. At the same time, the berries ripen unevenly (lasting 10-12 days). After the stench has ripened, it’s time to sit down in the bushes without falling into a state.

The fruits have a fresh look and smell for making jam, wine, fruit juice, and jelly. Jam with honeysuckle berries tastes like cherries.

Sik intensively fermented and may become victorious like grub barn.

Honeysuckle is native to wild species and grows in Siberia and Far East. In the forests of the European part of Russia, wild Pallas honeysuckle with bitter fruits grows.

Sort out honeysuckle berries, rotten, overripe and unripe ones, as well as weeds (needles, stems, leaves, etc.), and wash in cold water.

Pour the prepared berries into a thin ball onto a sieve and dry in a stove or oven at a temperature not exceeding 60 °C.

Dried berries are stored in tightly sealed containers.

Diya ta zastosuvannya

Honeysuckle is a valuable medicinal plant. The high, instead of phenolic, shades murmuringly suggest the presence of capillary authorities. In folk medicine, fresh fruits and jam are taken for hypertension and associated headaches and confusion. The fruits of natural honeysuckle are widely used as a proticing plant. In traditional medicine, fresh juice is used to treat lichens. Wash your eyes with a mixture of berries and rinse your mouth in case of various illnesses. At Transbaikal and the Far Gathering, young honeysuckle vikory leaves are used for baths for the treatment of subglobal rheumatism.

The fruits of honeysuckle are vicoristic and serve as an antipyretic agent.

Vidvar
A decoction of leaves from the leaves has a sechoginous effect and is recommended for dropsy (L. Ya. Sklyarevsky). Add a spoonful of leaves to a bottle of water to rinse with sore throats and stomatitis.

1 tsp. During the flowering period, pour the selected honeysuckle leaves into 1 bottle of dill, boil, strain.

Drink 1 tbsp. l. 3-4 here a day.

Jam made from natural honeysuckle fruits
Pour the pickled and dried fruits into hot 70% lemon syrup and leave for 3-5 years, after which they cook until tender. For 1 kg of fruit – 1.2 kg of zukru.

Honeysuckle rubbed with cucumber
Please sort and rub the honeysuckle fruits through a stainless steel sieve or use a juicer. Mix the pureed masa with cinnamon (per 1 kg of puree – 0.75-1 kg cinnamon). Sterilize in boiling water: liter jars – 18 liters, 25 liter jars.

Dzherelo information:
1. “Vegetables and fruits at the tavern” Dotsenko V.A.;
2. “Our green, loving friend” Murokh V.I. Stekolnikov L.I.;
3. “Wild fruits and berries” Shapiro D.K. Mantsivodo N.I. Mikhailivska V.A.

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