No-Cook Honeysuckle Jam
A wonderfully simple way to keep all the goodness of the berries! No-cook honeysuckle jam is just as tasty and rich as the traditional boiled dessert. But it's far better for you than its cooked counterpart, since it doesn't lose the vitamins and other nutrients originally present in these remarkably healthful berries.
Vera
Recipe author
No-Cook Honeysuckle Jam
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 %
63 g
251 kcal
GI:
5
/
0
/
95
- This jam recipe is radically different from the traditional way of cooking a homemade dessert. With this method, the honeysuckle berries are never boiled or even heated at all. So all the vitamins and nutrients they contain stay intact. Since the jam is made without any heat treatment, pay special attention to the cleanliness of all the dishes, appliances, and your hands throughout the whole process. Sort the honeysuckle berries carefully to remove any twigs or other debris. Cover them with clean cold water and rinse several times until they're clean. Drain off all the excess water through a sieve or colander. Dry the berries in the sun. Put the dried, sorted honeysuckle berries in a food processor or blender and blend them into a soft purée. If you don't have a blender or food processor, you can run the berries through a meat grinder. Add the sugar to the berry purée and stir well so the sugar mixes with the honeysuckle juice and dissolves faster. Leave the berries with the sugar for a while, stirring occasionally. Prepare glass jars for canning the jam. Pay special attention to washing and sterilizing them. In poorly washed or dirty jars, uncooked jam can go sour or ferment. Once the honeysuckle has rested and the sugar has completely dissolved, you can start canning the jam. Check once more that there are no sugar crystals left in the berry mixture, or the jam may crystallize. Add the citric acid to the container of puréed berries and sugar. Using a large clean spoon, fill the prepared jars with the honeysuckle and seal them with clean, boiled lids. Since the jam hasn't been heat-treated, it should be stored at low temperatures. In summer, it's best to keep it in the refrigerator or cellar. Happy preserving!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Honeysuckle - 30 kcal/100g
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