Honeysuckle Jam for Winter
Description
Winter preserves at home. Here is a simple recipe for making honeysuckle jam for winter. Sort and wash the berries, then transfer them to a saucepan and cover with half the sugar. Place in the refrigerator for several hours so the honeysuckle releases its juice. Then set the saucepan over low heat and cook, stirring, until it comes to a boil. Add the remaining sugar and cook the jam for another 15 minutes, skimming off the foam and remembering to stir. Pour the hot jam into sterilized jars. Store the jam in a cool, dark place; this way it will better retain its inimitable flavor and aroma. Good luck. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Honeysuckle: remove leaves and debris, rinse under cold water.
- 2
Step 2
Transfer the berries to a saucepan and sprinkle with half the sugar.
- 3
Step 3
Refrigerate the berries for several hours so they release their juice. Then place the jam over the lowest heat and cook, stirring. When the jam comes to a boil, add the remaining sugar.
- 4
Step 4
Continue cooking for another 15–20 minutes, stirring and skimming off the foam. Pour the finished jam into sterilized jars and wait 15 minutes for a protective film to form on the surface. Seal immediately with lids, let cool completely, and store in a cool place.