Despite the fact that honeysuckle is known to most peoplepeople only as a decorative and completely inedible plant, its bushes with oblong berries of dark blue color clearly stand out from these frames.
For sweet and sour taste, these fruits resembleblack currant and not inferior to it and in its useful properties: 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, hypotensive and anti-inflammatory effect, contributing to the strengthening of immune defense and the reduction of headaches. Unfortunately, this shrubbery fructifies quite a short time: it blooms 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 various kinds of blanks: juices, mashed potatoes, jam and pastille, compotes, 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 billets from honeysuckle should be collected inmeasure mature berries in clear sunny weather, then gently rinse, tk. the skin of the fruit is very delicate and easily traumatized, and then simply spread out on a clean towel and leave a little to dry. To keep it in the form of juice, you need 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. Out of the remaining dry mass in the meantime, you can make a pastille. 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 beginning of the boil and rolling in sterile dishes.
Jam
Long enough to keep homemade jam fromhoneysuckle. The 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 fresh washed berries 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 saturated 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.
</ p>
