Honeysuckle Jam – A Winter Recipe with Step-by-Step Photos

Honeysuckle is one of the first berries to ripen and is delicious fresh. However, sometimes the harvest is so abundant that it allows for preserving the berries for the winter. One of the most popular preserves is honeysuckle jam. It's delicious, tender, and relatively quick and easy to prepare.

Nutritional value per serving

260 kcal

Proteins: 0.5 g
Fats: 0.2 g
Carbohydrates: 66.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 15 hours
Time in the kitchen: 50 min
Complexity:

A simple recipe.
Number of servings: 2

two jars of 380 g each

Honeysuckle jam is a healthy, delicious, and beautiful dessert. Use it as a teatime treat, a filling for pies, cakes, pastries, or simply as a spread for pancakes and croutons.

Process preparations It won't take much time or effort. Using thickeners like gelatin or agar-agar will reduce the sugar content in the jam and shorten the cooking time, which in turn will preserve the maximum amount of nutrients.

Recipe with step-by-step photos

Honeysuckle jam with gelatin for the winter

Ingredients

Servings

two jars of 380 g each

Honeysuckle

800 G
Sugar

400 G
Gelatin

20 G
Water

100 ml

Preparation

Step 1

In a deep bowl, combine the berries and sugar. Layer the mixture: add a few berries, then sugar, then more berries and sugar. Try to make 3-4 layers, finishing with a layer of sugar. Gently press the mixture down with your hands to even out the layers and avoid damaging the berries. Refrigerate for 12-14 hours.

Step 2

After a while, pour the berries into a saucepan and place over medium heat. Bring to a boil.

Step 3

While the berry mixture is heating, mix the water in a separate container with gelatinThe water should be at room temperature. Let it sit for 5-10 minutes to swell.

Step 4

Once the berries come to a boil, stir and simmer for another 15 minutes. Stir gently to avoid damaging the berries and keep them whole.

I also recommend using a wooden spoon. Wood, unlike metal, doesn't react with the berry acid, so the jam won't have an unpleasant metallic taste.

Step 5

After 15 minutes of cooking, pour in the gelatin. Stir the mixture. Bring to a boil again and cook for 2-3 minutes.

Step 6

Pour the jam into clean jars, roll up the lids, turn them over and leave to cool at room temperature.

Adviсe

To cook For a delicious jam, it's best to choose a honeysuckle variety with a slightly sour taste, so the finished treat won't be overly sweet.
Making honeysuckle jam does not require re-boiling. Otherwise, the berries may shrivel, making the treat less appealing.
To thicken the mixture faster and ensure the berries retain their maximum nutritional value, you can add more sugar or use thickeners such as gelatin, agar-agar, or pectin.
There are different varieties of honeysuckle, varying in acidity and tartness. Therefore, the amount of sugar should be adjusted depending on personal preference and the type of berry.
It is not recommended to use aluminum cookware for cooking honeysuckle. This material, when in contact with the acids found in the berries, forms harmful substances.

Storage

Store honeysuckle jam in a canned form in a pantry or closed cupboard for 12 months.

Freshly prepared delicacies do not require canning and can be stored in a hermetically sealed container in the refrigerator for 2-3 months.

After opening, store in the refrigerator for no more than 2 weeks. When using, use only a clean spoon.

Honeysuckle is a source of vitamins C, A, B complex, glucose, fructose, and organic acids. Making jam at home will allow you to preserve the maximum benefits of the berries, and get a tasty and natural treat.

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