Honeysuckle Jam without Cooking

It’s hard to find someone who doesn’t like jam, but this delicacy is rarely useful. The main problem is not even that when it is cooked they use a lot of sugar. The main disadvantage of harvesting berries for the winter in this traditional way is the need for heat treatment, as a result of which many vitamins are destroyed. Our grandmothers, who invented many recipes from honeysuckle, were forced to rely on the difficult storage conditions of these desserts. Today, when there is a refrigerator in any house, the need for boiling berries has disappeared. In a refrigeration unit, honeysuckle jam will not spoil for at least 6 months, even if it was cooked without boiling. Another advantage of raw jam is its ease of manufacture.

Cooking Features

Jam without cooking is prepared faster and simpler than the traditional, but this process cannot be approached in an appropriate way: a culinary error can lead to the fact that the dessert will quickly sour and have to be thrown away. Knowing a few subtleties will prevent such an unpleasant outcome.

Honeysuckle is not harvested in rainy weather. At this time, the berry is watery and almost tasteless.
Honeysuckle preserves need to be prepared on the same day when the crop is harvested, at least the next. The sooner you process the berry, the better it will be - it is poorly stored.
Before cooking delicacies, berries need to be sorted, discarding spoiled ones. For the preparation of cold jam, not only dense but slightly over-ripe fruits are suitable, as they will still have to be ground.
Honeysuckle should be washed carefully. Damaged berries lose some of the juice. In order not to crush the berries, they will be placed in a colander and dipped into clean water several times.
After washing, honeysuckle must be dried. If you use a moist berry, the jam will turn out too thin, less tasty and spoil much faster.
To improve the taste of honeysuckle jam, lemon juice or citric acid is often added to it. The dessert is stored thanks to it is also better.
Instead of adding citric acid, part of the honeysuckle in the preparation of cold jam from it can be replaced by strawberries - these berries ripen at about the same time.
Do not use aluminum utensils for making jam. In contact with acids that are found in any berries and fruits, this material forms harmful substances.
Banks for raw jam must be sterilized, and suitable lids should be boiled. Both metal and plastic covers will fit, as long as they fit snugly to the glass, not letting air through.

Honeysuckle jam made for the winter without cooking can only be stored in the refrigerator.

A classic recipe for honeysuckle jam without boiling

The composition (1, 5 l):

honeysuckle - 0, 8 kg;
sugar - 1, 2 kg.

Method of preparation:

Pick up honeysuckle by removing spoiled berries and debris.
Fold the berries into a colander. Fill a large container with clean water, several times dip a colander with honeysuckle into it.
Pour the berries on a towel that absorbs moisture well - they will dry out faster on it.
Place the honeysuckle in a bowl or other container suitable for making jam.
Fill the berries with sugar.
Cover the container with a berry with a cloth or gauze to protect the berries from insects. Leave for 3-4 hours at room temperature.
Mash the berries with a potato masher or a wooden spoon, mix.
Clean in a cool place for a few more hours so that the sugar is completely dissolved in the berry juice.
Sterilize the jars and their lids.
Spread the jam over the jars, close them tightly and put them in the cold.

The consistency of the jam will be even more tender if the berry is minced with a blender.