Honeysuckle - recipes for preparing blanks for the winter and meals for every day

Honeysuckle, the recipes of which are simple and unpretentious, is known for its high content of useful elements and the quantity of vitamin C is not inferior to lemon. The berry is unpretentious in cooking, jam, jams, compotes and other preparations are cooked from it. Pies with saturated sweet and sour fillings are excellent.

What can you make from honeysuckle?

The first spring Siberian berry pleases with a tart taste and dishes from honeysuckle like all eaters who miss the fresh berries. The season of its maturation is long, therefore everyone will be able to regale.

1. Billets from honeysuckle, according to the method of conservation, do not differ from the usual berry. Cook jams, jams, jam, fruit juice and juice.
2. Raw jam is prepared by grinding berries and pour sugar. They store in the refrigerator all winter.
3. Freeze the berry by washing it and carefully drying it. You can freeze by sprinkling sugar or wiping it in a mash.
4. Tinctures (if eaten in moderation) will help fight colds in the cold season. Insist an alcoholic beverage on vodka or alcohol.
5. Baking with honeysuckle will appeal to every lover of unusual sweets. With any basis of the dough, this filling is well combined.

How to cook jam from honeysuckle?

Jam from the honeysuckle "Pyatiminutka" - the recipe is simple and done without trouble. The cooking takes not a little time, but considering that the heat treatment when making a delicacy passes quickly, the maximum amount of useful substances remains in the jam. It is possible to level the sugaryness of fresh berries by adding more sugar.

Ingredients:

• honeysuckle - 1 kg;
• sugar - 1-1,2 kg.

Preparation

1. Rinse the berries, pour the sugar and leave to separate the juice.
2. After 4-5 hours put on a plate and cook until boiling.
3. The jam boils for 5 minutes. Leave it, cool it.
4. Repeat the five-minute boiling and cooling procedure twice more.
5. Hot jam ukuporte in a sterile container and send for storage.

Honeysuckle with sugar for the winter without cooking

Honeysuckle grated with sugar for the winter is an excellent way to preserve all the valuable properties of the berry. To ensure that the storage does not deteriorate during storage, the berries are rubbed with a large amount of sweetener (ideal ratio 1: 1) and canned by pouring puree in cans with a thick layer of sugar, cover with a cap nylon.

Ingredients:

• honeysuckle - 1 kg;
• sugar - 1 kg.

Preparation

1. Honeysuckle is washed, dried.
2. Wipe through a sieve or pierce with a blender.
3. Mix the mass with sugar and do not wait until the crystals begin to melt, transfer the puree into a sterilized container, not reaching 2 cm to the edge.
4. The remaining space is filled with sugar, capped with a cap nylon, stored in the refrigerator for no more than six months.

Compote of honeysuckle for the winter - recipe

Honeysuckle, the recipes of which do not require the introduction of special ingredients. Drinks based on berries are delicious, fragrant and extremely useful. You can cook a simple compote of honeysuckle and sugar, or you can supplement with other seasonal berries that arrived at the time of its collection - strawberries, for example.

Ingredients:

• honeysuckle;

• water - 1 l;
• sugar - 400 g.

Preparation

1. Berries are washed, dried, fill the jar with 2/3.
2. In water, dissolve the sugar, bring to a boil, cook for 10 minutes.
3. Add syrup berries, cover with a lid and put in a large container of water for sterilization.
4. The compote in the jar should boil for 15 minutes.
5. Seal the jar tightly and send for storage.

Gem from honeysuckle - recipe

Prepare a jam of honeysuckle can every cook. The berries are grinded or scrolled through a meat grinder, and a large amount of pectin helps to thicken the billet without adding gelling ingredients. Jelly jam becomes in the process of storage, after about a month you can enjoy the excellent taste of dessert with the right thick consistency.

Ingredients:

• honeysuckle - 1 kg;
• sugar - 1,2 kg.

Preparation

1. Berries are scrolled through a meat grinder, covered with sugar and cook.
2. To boil the jam should not less than 20 minutes.
3. Pour over sterile containers and seal tightly.

Jelly from honeysuckle - a recipe for winter

Jelly from honeysuckle can be made according to the principle of making jam, without the addition of gelatin. But for confidence in the ideal result, it is better to introduce it into the composition. Jelly is made from mashed berries or from concentrated juice. It is necessary to remove the foam during cooking, so that the consistency of the workpiece is as transparent as possible. You can try the delicacy the next day.

Ingredients:

• honeysuckle - 1.2 kg;
• sugar - 800 g;
• gelatine - 20 g.

Preparation

1. Rinse berries, wipe through a sieve or squeeze out the juice. Pour out ½ tbsp., Add 1,2 tbsp. water, heat and dissolve gelatin in it.
2. Put in the sugar. Boil the mass to 1/3 of the original volume, removing the resulting foam.
3. Mix gelatin with the total mass. Heat to a boil and pour over the tanks. Seal cork sealed and stored.

Tincture of honeysuckle on vodka

With moderate use tincture of honeysuckle is very useful. It improves digestion, excellently strengthens the immune system and helps in the fight against the common cold . Among other advantages, the drink has a very pleasant, tart flavor and bright saturated color. You can prepare tincture on vodka or on alcohol diluted to 40%.

Ingredients:

• honeysuckle - 300 g;
• sugar - 160 g;
• vodka - 900 ml;
• water 250 ml.

Preparation

1. Berries are washed, crushed in a convenient way.
2. Put the mashed potatoes in a jar, pour vodka, mix.
3. Cover with a dense lid, insist 5 days. Once a day, shake the jar.
4. From sugar and water, boil the syrup for 5 minutes, removing the white foam. Cool to room temperature.
5. Infusion strain, add syrup, close the lid and put on for 5 days.
6. Filter the tincture to transparency.
7. Pour into bottles, seal it tightly, store in coolness.

How to freeze honeysuckle for the winter?

Honeysuckle frozen - cooking recipes can be called the simplest. There are two ways to prepare such a billet - by beriberi berries or whole frost. Whole berries in winter can be used in a variety of pastries, boil compotes and simply eat fresh berries.

Ingredients:

• honeysuckle - 1 kg;
• sugar - 600 g.

Preparation

1. Wash berries and dry well.
2. Distribute one layer in the container and a little freeze.
3. Pour the berry sugar, send to the camera for complete freezing.
4. Transfer to a sealed container.
5. Honeysuckle frozen with sugar stored a year in the freezer at a constant temperature.

Charlotte with honeysuckle - recipe

A cake with honeysuckle will turn out, without a doubt, deliciously tasty. The dough in this case can be made more sweet than in the classic Charlotte recipe , the tartness of the berry perfectly balances the taste of the finished delicacy. Special taste of the food will add lemon zest and vanillin in the composition of the dough. The form for baking is suitable for a diameter of 22 cm.

Ingredients:

• sugar - 1,5 tbsp.
• eggs - 2 pieces;
• flour - 2 items;
• baking powder, vanillin;
• a peel of one lemon;
• honeysuckle - 200 g.

Preparation

1. Beat eggs with sugar until lush.
2. Introduce vanilla, baking powder.
3. Add the flour, kneading a smooth, batter.
4. Pour the dough into a mold, spread the honeysuckle from above.
5. Bake for 40 minutes at 180.
6. Pour hot pie powder on top.

Vareniki with honeysuckle - recipe

Vareniki with honeysuckle like all lovers of such treats. A delicate, tender dough with an unrivaled juicy filling can be made by any amateur cook, having in stock a proven recipe for the basics. For a balanced taste, sugar is added to the filling. The dough can be prepared according to any checked prescription, the ideal is kefir.

Ingredients:

• honeysuckle - 300 g;
• sugar - 200 g.
• Dough:
• kefir warm - 200 ml;
• salt, soda;
• flour - 400-500 g;

Preparation

1. In warm kefir add soda, leave for 5 minutes, before the reaction.
2. Throw salt, inject flour, mixing a smooth, dense dough that does not stick to your hands.
3. The dough is left warm for 15 minutes.
4. Berries are washed, dried.
5. Divide the dough into small cakes, lay out one spoonful of honeysuckle and 1 spoonful of sugar.
6. Fix the edges, forming dumplings.
7. Boil in boiling water for 5-7 minutes.
8. Serve vareniki with sour cream or sweet topping.