Honeysuckle and currant jam

The first thing to do when making jam is to sort out currants and honeysuckle. For jam, you should take only ripe, but firm and whole fruits. To taste, honeysuckle and black currant are perfectly and harmoniously combined, but they usually keep up at different times. Therefore, honeysuckle will have to be frozen. You do not need to defrost the berries in advance, just take them out of the freezer immediately before cooking. We transfer the honeysuckle to a large enameled saucepan. Stainless steel cookware can also be used.

My currant is in a colander, waiting for the water to drain. After adding the berries to the pan to the honeysuckle. We fill the honeysuckle and currant with the specified amount of granulated sugar, cover with a lid and let the berries stand in this way during the night (8-10 hours). If possible, mix the berry mixture gently with a wooden spatula a couple of times, but this is not necessary. During the night, the berries will give a lot of juice.

In the morning, put the pot with the future jam on medium heat and, stirring, bring the berry mass to a boil. Next, reduce the heat to a minimum and cook the jam for 5 minutes. Do not forget to stir the jam from time to time in the process.

Remove the pan from the heat, let the jam cool completely, stand for 8 hours. After that, we put the pan on medium heat again, bring it to a boil, and then cook the jam for 5 minutes on low heat while stirring.

We prepare sterile jars and lids. It is better to take small cans. The finished jam is directly boiling a little bit, in portions, put in glass jars, tightly closed with sterile lids. We turn the jam upside down, cover it with a blanket, leave it for a day for slow cooling.

When this time has passed, the jam can be transferred to a permanent storage time.

The jam is ready!