Edible honeysuckle is a fruit shrub that is becoming more and more popular for its decorative appearance and medicinal berry properties. Housewives prepare various compotes, juices, preserves and other sweets from honeysuckle.
Instructions
Step 1
Honeysuckle berries are an excellent general tonic that helps with problems with the liver, gallbladder, heart, blood vessels, as well as atherosclerosis, anemia and hypertension. They contain a large amount of organic acids, pectins, tannins, B vitamins and iron, which have an anti-sclerotic effect on the body, strengthen the walls of blood vessels and memory, and also contribute to an increase in the production of gastric juice.
Step 2
Also, honeysuckle helps the body to recover from prolonged illnesses and get its own norm of vitamins with dietary nutrition. Its berries are often used in the treatment of ulcerative pathologies, gastritis, tonsillitis and other inflammatory processes in the respiratory tract, since they have astringent, anti-inflammatory, antiseptic and diuretic properties. In addition, honeysuckle fruits contain anthocyanins, which, in combination with pectins, have an antioxidant effect, prolonging the life of cells and preventing them from becoming malignant.
Step 3
To prepare the juice, the honeysuckle berries need to be sorted out, chopped in a mortar and passed through a meat grinder with a coarse mesh. 150 g of water (per 1 kg of berries) is added to the resulting pulp, after which the mixture is heated to 65 degrees, removed from the heat and infused for half an hour. Juice can be squeezed out through a special material or using a juicer. After squeezing, it is filtered, boiled for several minutes, poured into scalded jars and closed with hot sealed lids.
Step 4
To cook a compote from honeysuckle, its berries must be thoroughly washed and placed in glass jars, filling them 2/3 of the volume. After that, the berries are poured with boiling syrup from 1 liter of water and 350 g of sugar, pasteurized for 15 minutes at a temperature of 90 degrees, closed and turned on the lid.
Step 5
To make honeysuckle jam, the fruits of the bush are sorted out and washed. Dissolve sugar over low heat, add 100-120 g of water (1-1, 2 kg of sugar per 1 kg of berries) and put honeysuckle berries in boiled syrup for a few minutes. Then the jam is set aside from the heat and wait until it is soaked in syrup and gives a precipitate, after which it is boiled for another 20 minutes over low heat.
