Frozen honeysuckle jam

Prepare the ingredients. Berries do not have to be removed from the freezer in advance and defrosted. If they were frozen washed, then you can immediately use them for cooking. If there is a lot of ice on the berries, then they need to be poured into a colander and rinsed with warm boiled water, then the ice will immediately move away. Let's start making jam by boiling sugar syrup. In a metal deep dish, it is better to use enameled dishes, pour sugar and pour filtered water. Put on the fire, cook, stirring occasionally, over low heat until the sugar completely dissolves. Turn off the fire. Pour honeysuckle berries into the cooled sugar syrup. We leave them in sugar syrup for an hour at room temperature. During this time, the berries will be soaked in sugar syrup and will taste tastier and more pleasant in the finished jam. Then we put the pan with berries on the fire, bring the mixture to a boil over medium heat, after which we reduce the heat to a minimum and continue to cook the jam for 10 minutes. Such a short jam cooking time allows you to keep a large amount of vitamins in the berries. Do not forget to mix the jam periodically so that the berries do not stick to the bottom of the pan, and be sure to remove the resulting foam from the surface of the jam. While the jam is being cooked, or in advance you need to prepare the necessary volume and in the right amount of jars for storing jam for the winter. We wash and sterilize the jars in one of the convenient ways, there are several ways to sterilize glassware, and each housewife, as a rule, has her own proven and reliable one. The hot jam is laid out in sterile jars, closed with clean lids, let the jam in the jars cool at room temperature and put away for storage in a cool place. In winter, honeysuckle jam can be served to the table as an independent dessert or made into a filling for pies, pies.
Bon appetit!