Honeysuckle Berry Jam from Frozen Berries
A tasty, wholesome treat made from honeysuckle berries! You can make jam from frozen berries just as well as fresh ones—including honeysuckle berries. Serve it as a dessert with tea, or use it in your baking.
Katya1
Recipe author
Honeysuckle Berry Jam from Frozen Berries
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
55 g
221 kcal
GI:
5
/
0
/
95
- Get your ingredients ready. There's no need to take the berries out of the freezer ahead of time or thaw them. If they were washed before freezing, you can use them straight away. If they're coated in a lot of ice, tip them into a colander and rinse with warm boiled water to melt it off. Start by making a sugar syrup. In a deep pot—enameled is best—combine the sugar and filtered water. Set it over low heat and cook, stirring now and then, until the sugar fully dissolves, then turn off the heat. Stir the honeysuckle berries into the cooled syrup and let them sit at room temperature for an hour; they'll soak up the syrup and taste better in the finished jam. Then set the pot over medium heat, bring to a boil, reduce the heat to low, and simmer for 10 minutes. This short cooking time helps preserve the berries' vitamins. Stir occasionally so the berries don't stick to the bottom, and be sure to skim off any foam. Meanwhile, prepare enough jars for storing the jam: wash and sterilize them by whatever method you prefer. Ladle the hot jam into the sterilized jars, seal with clean lids, let cool at room temperature, then store in a cool place. In winter you can serve honeysuckle jam on its own as a dessert or use it as a filling for hand pies and pastries. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Honeysuckle - 30 kcal/100g
- Water - 0 kcal/100g
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