Honeysuckle jam without cooking

This jam recipe is radically different from the traditional way of cooking homemade dessert. With this method, honeysuckle berries are not subjected to boiling or even any heating. And, therefore, all the vitamins and nutrients contained in them remain intact.

Since jam is prepared without any heat treatment, you should pay special attention to the cleanliness of all dishes, aggregates and hands during the entire cooking process.

Honeysuckle berries are thoroughly sorted out from twigs or other foreign objects. Fill them with clean cold water and rinse them several times so that they are clean. Drain all unnecessary water through a sieve or colander. We dry the berries in the sun.

Dried and sorted honeysuckle berries fall asleep in the bowl of a food processor or blender and break them into a soft puree-like mass. In the absence of a blender or combine, you can twist the berries through a meat grinder.

Fill the resulting berry mass with sugar and mix well so that the sugar mixes with the honeysuckle juice and dissolves faster. Leave the berries with sugar for a while, stirring them periodically.

We are preparing a glass container for jam rolling. We pay special attention to the process of washing and sterilization. In half-washed or dirty jars, not boiled jam can sour or ferment.

After the honeysuckle has stood and the sugar has completely dissolved, you can proceed directly to the jam rolling. We make sure once again that there are no sugar crystals left in the berry mass. Otherwise, the jam can get candied.

Add citric acid to the container with the broken berry and sugar. And with the help of a large clean spoon, we spread the honeysuckle on the prepared jars and roll up with clean boiled lids.

Since the jam has not been heat-treated, it should be stored at low temperatures. In summer, it is better to keep it in the refrigerator or basement.

Successful preparations!