Five minute jam from honeysuckle - photo recipe, useful properties
Five minute jam from honeysuckle
Several years ago, honeysuckle from Siberia was brought to Canada for cultivation, its berries are considered the most delicious and healthy. But, despite this, in Russia few people use honeysuckle in their recipes, today we will try to rectify the situation by talking about the wonderful five-minute jam for the winter.
Useful properties of honeysuckle
On our planet honeysuckle grows only in North America, Europe, Japan and some regions of China, and in all these places it is known for its beneficial properties.
For centuries, Chinese pharmacists have used honeysuckle flowers and leaves as an anti-inflammatory and antipyretic agent, and honeysuckle treats the skin, normalizes the digestive system and strengthens the immune system.
The long dark blue fruits of honeysuckle taste like a mixture of raspberry, blueberry and black currant.These berries have such a rich flavor that it is often "diluted" with other ingredients, such as blueberries or apples, when it comes to jam.
Honeysuckle berries are rich in fiber, potassium and vitamin A, besides honeysuckle contains more vitamin C than oranges, and several times more antioxidants than blueberries or any other berry. But what does it mean?
Fiber causes our intestines to work, starting the digestive process, and also helps to remove cholesterol from the body. Potassium strengthens the heart and skeletal muscles. Vitamin A is most famous for its eye benefits, but it is so necessary for the bones, in addition, it has a positive effect on the condition of hair, skin, and the immune system. Honeysuckle is extremely rich in vitamin C, which means that it is ideal for winter harvesting, helping our bodies during the cold season.
But the most remarkable property of honeysuckle is the high content of three antiaxidants at once: anthocyanins, polyphenols and bioflavonoids. Antioxidants maintain the elasticity of the cell membrane, allowing cells to last longer, thus prolonging our youth,it’s not for nothing that in Japan, the country of long-livers, honeysuckle is given an honorable place in the daily diet.
The recipe for jam-five minutes
Before you roll up the jam, the jars must be sterilized: boil the lids and put the jars upside down in the steam bath, now the microbes will not get into our jams.
For the recipe we will need: 800 g of honeysuckle (if desired, you can take honeysuckle with blueberries in a ratio of 1 to 1), 2 tablespoons of lemon juice, 1 kg of sugar, 1 sachet of liquid pectin and quite a bit of time.
We take a cast-iron pot of a suitable size, mix berries and sugar in it, add lemon juice, and then bring to a boil over high heat. We boil for one minute and immediately remove it from the fire.
Add pectin and stir the jam for five minutes without stopping, removing the foam that forms. We pour jam on warm cans, tightly twist the lids and remove in a dark place for the winter.
Recipe for jam from honeysuckle without sugar
For a recipe without sugar, we need: 2 kg of honeysuckle, 4 acidic apples of average size, 400 ml of frozen grape juice. Apples are cleaned and the regime is in small pieces. Mix the ingredients in the pan and slowly bring to a boil (about 60 minutes).Remove from heat and dispense in warm, pre-sterilized jars. Spin and clean for the winter.
This jam-milk jam perfectly suits as an addition to pancakes or morning toasts. After opening the cans are stored no longer than three weeks. In winter, it is always pleasant to pamper yourself with a delicious jam of summer berries, honeysuckle is an excellent way to diversify the usual homemade preparations and get a charge of vitamins that protects against any cold.
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