“Five Minute” honeysuckle jam for the winter – delicious recipes

“Five Minute” honeysuckle jam for the winter is a healthy recipe that preserves all the valuable characteristics of the berries, which are replete with vitamins and all sorts of essential elements for the body. The delicacy will be a catchy addition to tea drinking, a component for baking or desserts.

How to make honeysuckle jam?

If you need to preserve honeysuckle for the winter, “Pyatiminutka” jam is a good solution.

The berries for jam are sorted, selecting only high-quality specimens, washed and dried.
For jam, use honeysuckle completely or grind the berry mass using a meat grinder or blender.
The berries are covered with sweet sand or filled with syrup and left to separate the juice or soak.
The proportions of sugar can be changed at your discretion, but at the same time keep in mind that honeysuckle is a relatively sour berry and with the least amount of sweet sand, the workpiece will taste the same.
You can find out how long to cook honeysuckle jam from any recipe, but to preserve all the parameters of the basic component, the cooking time should not exceed 5 minutes.

How to make thick honeysuckle jam?

You can make delicious honeysuckle jam, thick and rich, using a multi-stage five-minute cooking method followed by cooling. But if you don’t want to fuss for a long time and the priority is still preserving vitamins, you can add a little pectin and gelatin along with sugar, or mix diluted gelatin into the mixture at the end of cooking.

honeysuckle – 1 kg;
sweet sand – 1.2 kg;
pectin – 40 g.

The honeysuckle is washed, allowed to drain, placed in a suitable container, sprinkled with sugar, and left in the cold for at least 12 hours.
A couple of tablespoons of sugar are combined with pectin.
Bring the berry mass to a boil.
After a minute, add pectin and sugar, mix, boil for 4 minutes and remove from heat.
Seal the jam in a sterile container, turn it over and let it cool completely.

Honeysuckle jam “Five Minute” - recipe

“Five Minute” honeysuckle jam for the winter is a recipe that can be made not only with whole berries, but also by grinding them into a puree earlier using a blender or meat grinder. In a similar execution, the delicacy comes out most thick and homogeneous, and does not require time to wait for the juice to separate.

honeysuckle – 1 kg;
sugar – 1.5 kg.

The berries are sorted, rinsed, dried and crushed using any convenient method.
Add sugar to the purchased puree, mix and place on the stove.
Heat the workpieces with frequent stirring to a boil, boil for 5 minutes.
Seal honeysuckle jam for the winter “Five Minute” into sterile jars with boiled lids, turn bottom up until completely cooled.

“Five Minute” jam from honeysuckle and strawberries – recipe

“Pyatiminutka” honeysuckle jam, the recipe of which involves combining the base berries with strawberries, acquires additional flavor notes and a catchy smell. The proportions of the components can be changed at your discretion, each time getting a delicacy with new properties. If strawberries dominate, you can add a little less sugar.

honeysuckle – 600 g;
strawberries – 600 g;
sugar – 1.5 kg.

The honeysuckle is rinsed and allowed to drain.
Wash and destem the strawberries.
Place the assorted berries in a container, sprinkling the layers with sugar, leave for several hours, or overnight (that is, in the dark) .
Place the workpiece on the stove and bring to a boil.
Boil strawberry and honeysuckle jam for 5 minutes, place in sterile jars, and seal tightly with boiled lids.

Honeysuckle jam with orange

For those who have not yet tried combining honeysuckle with orange, Pyatiminutka jam will help you appreciate all the advantages of such a duet. Citrus fruits can be cut together with the peel, or you can add only the pulp and zest to the berries without the snow-white part of the skin, which often tastes bitter and can give the dessert an unnecessary aftertaste.

honeysuckle – 1 kg;
oranges – 2 pcs.;
sugar – 1.5 kg.

The washed berries are combined with chopped oranges and sugar and left for several hours.
Place the container with the workpiece on the stove, heat the contents to a boil, and boil for exactly 5 minutes.
Pour the finished jam into sterile jars, seal with boiled lids and wrap warmly until completely cooled for about a day.

“Five Minute” honeysuckle jam with water – recipe

“Five Minute” honeysuckle jam for the winter, the usual recipe for which is presented in this section, is prepared with water from sweet syrup. Thanks to gentle boiling of the preparation three times for five minutes, the berries completely retain their integrity, and the delicacy comes out rich and tasty.

honeysuckle – 1 kg;
water – 200 ml;
sweet sand – 1.5 kg.

The honeysuckle is sorted out, rinsed, and the water is allowed to drain.
Boil syrup from water and sugar until all the crystals dissolve and boil it for an additional 10 minutes.
Pour hot syrup over the berry mass, bring to a boil, and leave until cool.
Heat the workpiece again and boil for 5 minutes.
Seal the savory honeysuckle jam into a sterile container and let it cool upside down.

Honeysuckle jam without sugar

If you want to make unsweetened honeysuckle jam, the “Five Minute” recipe with the following sterilization of containers is a good option for obtaining such sweetness. Such berries can be used as the inside of baked goods, as an additive to cereals, various desserts, or for filling homemade chocolates.

honeysuckle - how much is available.

The washed berries are placed in a saucepan and heated to a boil over moderate heat, stirring.
Boil the berry mass for 5 minutes and place in unstained jars.
Place the containers with the workpiece in a pan with bubbling water, cover with sterile lids and sterilize for 20-30 minutes from the moment of active boiling.
Seal the lids and wrap the vessels until they cool.

“Five Minute” honeysuckle jelly – recipe

Honeysuckle jam with gelatin is not overly sweet, pleasant to the taste, and has a jelly texture. It is important to add the soaked and dissolved granules according to the instructions at the end of cooking the sweets and avoid rapid boiling together to avoid loss of the gelling parameters of the component.

honeysuckle – 1 kg;
gelatin – 20 g;
sweet sand – 800 g.

The prepared berries are covered with sugar and left for several hours or overnight (that is, in the dark) to separate the juice.
Place the container with the preparation on the stove, heat the berry mass, stirring occasionally, until it boils, boil for 5 minutes.
Soak the gelatin in advance according to the instructions, dissolve it in a water bath and mix it into the jam at the last minute of boiling.

Puree honeysuckle jam

Pyatiminutka pureed honeysuckle jam has a very uniform structure and a wonderful rich sweet and sour taste with a slight bitterness. Instead of citric acid, you can add lemon juice to the treat, depending on your own taste and the ripeness of the berries. If desired, you can add currants, raspberries or strawberries when chopping the product.

honeysuckle – 1 kg;
citric acid – 2 g;
sweet sand – 1.2 kg.

Honeysuckle berries are washed and spread on a towel to dry.
The dried raw materials are ground in a blender until a homogeneous puree is obtained.
Add sugar, mix and leave the mixture in the refrigerator for a day, stirring occasionally so that the sweet crystals dissolve.
Bring the delicacy to a boil, boil for 5 minutes and pour into sterile jars.
Cover the vessels with lids and allow to cool upside down.

Honeysuckle jam in a slow cooker

Honeysuckle jam “Pyatiminutka” is easy to prepare in a slow cooker. Unlike traditional cooking of sweets, where the berry mass is kept on “Stew” for an hour, here a program is chosen that maintains active boiling of the contents of the bowl. Among these are “Steaming”, “Cooking”, “Multi-cook” with a choice of temperature of 100 degrees or “Baking”.

honeysuckle – 1 kg;
sweet sand – 1.2 kg.

The honeysuckle is sorted, rinsed and covered with sugar for 8-10 hours.
Transfer the berries, along with sugar and the released juice, into the multicooker bowl, select a suitable mode and, after boiling the berry mass, cook for 5 minutes.
Seal the jam in a sterile container and insulate it until it cools.

Five-minute honeysuckle jam for the winter – 5 step-by-step recipes with photos

Honeysuckle is a very tasty and necessary berry. It contains a huge amount of such necessary substances as glucose, fructose, ascorbic acid, vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) of group B, organic acids and almost everything else. Honeysuckle berries are very warm, so they require very short-term heat treatment: 5-15 minutes of cooking is enough. The jam from the berry given to us comes out very tasty, tender and with its own special note. Give it a try and you literally won't regret it!

Simple and delicious honeysuckle jam

Production time: 20 minutes

Servings: 2 half-liter jars

Ingredients

Manufacturing process

Five-minute honeysuckle jam

Production time: 20 minutes

Number of servings: 2

Honeysuckle berries – 250 g
Water – 30 ml
Sweet sand – 250 gr

The honeysuckle must be properly sorted, all spoiled berries removed, and then washed in plenty of cool water. Drain the berries in a colander and allow excess water to drain.
Place the dried honeysuckle in a saucepan and cover it with sweet sand. Berries and sugar must be taken in similar proportions (in our case: 250 and 250 g).
Place the pan on the stove and turn on the heat as low as possible. During the heating process, the berry will gradually release juice, which will dissolve the existing sugar.
To make the process move a little faster, add 30 ml of water to the pan with the berries. This way, the syrup will cook faster.
To prevent the jam from burning, be sure to stir it from time to time using a large wooden spoon.
When the jam boils, remove the resulting foam and boil it for 5 minutes (do not forget to stir and skim off the foam).
Turn off the stove and let the jam cool completely.
After the jam has cooled completely, put the pan back on the heat and bring it to a boil again. After it boils, boil it, stirring occasionally, for 5 minutes. Turn off the stove and pour the hot jam into clean jars prepared in advance. You can sterilize jars using any method convenient for you: steam, oven or microwave.
Close the jars with screw-shaped lids, turn the bottom upside down and leave in this position until they cool completely.
Store the finished jam in the cellar or refrigerator. Bon appetit!

Frisky five-minute honeysuckle jam

Production time: 15 minutes

Number of servings: 2

Ingredients:

Honeysuckle berries – 1 kilogram
Sweet sand – 1.5 kilograms

Manufacturing process:

Since the berries in this jam are used in ground form, you can put both whole beautiful berries in the jam and some crushed ones, for example. This does not affect the taste or aesthetic appearance of the dish in any way.
Wash honeysuckle berries thoroughly in cool water. Then put it in a saucepan and add 1.5 kilograms of sugar.
Next, the berries need to be chopped. Naturally, it is most convenient to create this using an immersion blender, but a meat grinder or potato masher can be completely suitable for the same purposes. Grind the berries until pureed.
Place the pan on the stove and turn on the lowest heat. Stirring occasionally, wait until the sugar in the jam has completely dissolved, but has not yet had time to boil. Turn off the heat and remove the pan from the stove.
Wait until the jam has cooled completely, and then transfer it to unstained, sterile jars and close with screw-shaped lids. This jam must be stored in the refrigerator or cellar. Bon appetit!

Frisky honeysuckle jam

Production time: 7 hours

Servings: 2 half-liter jars

Ingredients:

Sweet sand - full liter jar
Honeysuckle berries - a full liter jar

Manufacturing process:

Carefully sort through the berries and remove any crushed or spoiled ones. Then wash under running water and discard in a colander so that the honeysuckle dries out a little and the excess liquid drips off. If you want the berries to dry faster, gently shake the colander.
Take a saucepan with a volume of about 2 liters, place the dried honeysuckle berries into it and add sweet sand. Stir the berries carefully so as not to mash them; better mix them not with a spoon, but by shaking the pan (with the lid closed), this way the berries will mix with sugar naturally.
After the berries are completely mixed with sweet sand, place the pan on the stove. Turn the heat to medium and leave the pan on the stove until the honeysuckle begins to release juice. When the warm juice mixes with the sugar, the sugar will begin to dissolve. This process usually takes about 15 minutes.
When you notice that the jam begins to boil, increase the heat to high. After the jam boils, skim off the foam and let the jam simmer for about 5 minutes. After this, turn off the stove and remove the pan from the stove.
Let the jam cool completely, this will take about 6 hours.
After the jam has cooled completely, put the pan back on the stove, turn on high heat and bring the jam to a boil again. After 5 minutes of active boiling, remove the pan from the stove again.
While the jam was cooling, it was necessary to prepare the jars. To do this, you need to wash them under hot water and soda, and then sterilize them using any method that is convenient for you: the jars can be kept in the oven, or in the microwave, or over steam for 5-7 minutes.
Pour the hot jam into sterilized dry jars and close them with screw caps. Turn the jam jars upside down and cover them with a blanket. Leave the jam in this position until it cools completely. Bon appetit!

Honeysuckle and strawberry jam

Production time: 24 hours

Servings: 2-3 half-liter jars

Ingredients:

Strawberries – 0.7 kilograms
Honeysuckle berries – 0.3 kilograms
Sweet sand – 1.3 kilograms

Manufacturing process:

Wash the strawberries properly under running water. Wash the honeysuckle just as thoroughly, but be careful not to crush the delicate berries. Place all the berries in a colander to drain off excess water.
Place the unblemished berries in a saucepan and add 650 grams of sweet sand. Stir everything carefully using a wooden spoon. Put the pan with sweet berries in a cool place for 8 hours (or better yet, overnight (that is, in the dark) ).
After the designated time has passed, place the pan with the berries in sugar on the stove, turn the heat to low and, shaking the pan from time to time, wait until the sugar is completely dissolved.
After this, increase the heat to medium and bring the jam to a boil.
Let the jam simmer for about 5 minutes, and then carefully add the remaining sweet sand. Stir everything again and let the jam simmer for 5-10 minutes.
While the jam is being prepared, take care of the jars: thoroughly wash them with baking soda in hot water, and then sterilize them by steaming for 7-10 minutes.
Place the finished hot jam into jars and close the lids. Turn the jars upside down and wait until they cool completely. The tasty and fragrant jam is ready. Bon appetit!

Honeysuckle jam “Five Minute”: recipes for the winter

Hello, dear readers!

Honeysuckle is a wonderful and very necessary berry. She is the first to make us happy with her fruits. But its fruiting period is short and the harvest can be stored for a maximum of two days. You need to quickly tidy it up for the winter. We have already covered various jam options with her. You can also choose any of them.

But honeysuckle berries carry a lot of usefulness inside them, which you want to save for the winter. Therefore, let’s take a closer look at the popular five-minute recipes. Which allow jam to be cooked for no more than 5 minutes from the moment of boiling. They allow you to carry out the necessary heat treatment of the berry so as to preserve its benefits. And with all this, give it the opportunity to be stored for a long time.

There will be only four manufacturing options. But these are the most popular and tested recipes. The jam can be stored for a long time and is not candied.

I will also note that the number of 5-minute cooking sessions can be from one to 5. More often they do one or three.

The more cooking, the thicker the workpiece comes out. Therefore, you can choose the thickness you like.

Thick honeysuckle jam according to the “Five Minutes” recipe for the winter

Let's start by making thick jam. Here we will create three cooking times of 5 minutes each. And with all this, we will try so that the berries do not burst and retain their shape. Then it will be tastier to take them out of the container and eat them.

The color of the dessert comes out very rich, almost black. But in the light, it shimmers with red colors.

We take the amount of ingredients in a ratio of 1 to 1. And do not add any water. The juice that comes out of the berries will be enough for us.

Let's take:

500 g berries,
500 g sugar.

Step 1. Let's start with preparation, even homemade honeysuckle needs to be sorted out. Because when picking fruits, leaves and twigs end up in the container. There may also be overripe spoiled berries. We don’t need them; we quickly remove them from the total mass with our hands.

Next, we rinse them through a colander until the water drains completely.

Step 2. Pour them into a basin or pan. And add sugar.

Mix carefully, trying not to mash the fruits. And leave it to release the juice for three or four hours. You can let it sit all night (that is, in the dark) if you have the opportunity.

Step 3. The honeysuckle gave off quite a lot of juice during this period of time. Therefore, stir, lifting the settled sugar from the bottom with a spatula.

To work with any berry, it is better to use a silicone or wood spatula. They do not injure the delicate skin of the fruit as much.

Place the pan or basin on moderate heat and bring the mixture to a boil. Then reduce the heat to low and cook the jam for 5 minutes. If necessary, skim off any foam that appears.

When the time is up, turn off the workpiece and leave it until it cools completely for 5 hours. During this period of time, the berry will be soaked in syrup and preserved in it.

Step 4. We do the second same cooking. Boil the mixture again and cook for 5 minutes on low heat after boiling. Turn off the heat and wait until it cools completely. You will see that the syrup has become thicker than it was before. A lot of water has evaporated.

Step 5. Do the third and final cooking. Again, on medium heat on the stove, bring the mass to an active boil. Reduce heat to low and cook for another 5 minutes.

Check the readiness of the jam drop by drop on the plate. Drizzle a little syrup, then run the side of the spoon in the center. If the edges of the syrup do not meet, the brew is ready. Or we simply tilt the plate in different directions; the drop does not spill, which means everything is ready.

If you are not satisfied with the thickness, then cook again. And this is enough, after cooling the mass will become thicker.

Step 6. Quickly pour the preparation into sterile jars and roll up with sterile lids. The leftovers can be poured into a container and eaten immediately.

Let's turn the container over and put it on the lid to create a natural air seal. At the same time, let's check the tightness of the twist.

We cover the containers with a towel or blanket, creating the best environment for natural sterilization by residual heat. And every other day we put the jam away for storage. This preparation is unsurpassed even at room temperature.

Recipe for honeysuckle jam “Five Minutes” through a meat grinder

If you don’t wait long enough to collect the fruits, they may become overripe, and the skin may explode during picking. Naturally, you can’t cook such a berry whole, but you can create something like jam. Therefore, we take the collection and grind it in a blender or meat grinder. It will also turn out very tasty.

We also take the ratio of ingredients 1:1.

Let's take:

1.5 kg honeysuckle,
1.5 kg of sugar.

Step 1. Grind the clean and sorted fruits. You can pass them through a meat grinder, or beat them with a blender. Or crush it with a wood masher; the berries are warm and easy to choke.

Step 2. Add sugar to the mixture and mix. Let's wait a couple of hours so that the sugar dissolves a little.

Step 3. Place the puree on medium heat on the stove and bring to a boil.
Foam will begin to appear, remove it. Continue cooking for 5 minutes on the stove slowly heating. Then remove the container with the berry mixture from the stove and leave to “rest” for 3-4 hours.

Step 4. Next, put it on the stove again and bring it to a boil over a leisurely heat. Cook for 5 minutes. Turn off the heat and pour the finished hot puree into sterile jars. The lids must be scalded with boiling water in advance and dried.

We also cool the workpieces upside down “under a fur coat”. They are stored unsurpassed in all conditions.

After complete cooling, the jam mixture will become even denser.

The most delicious honeysuckle jam with whole berries in 5 minutes

This option can easily be considered a lifesaver for housewives. This is what they call a “quick” recipe. This is all because we will do just one five-minute cooking of berries with syrup. And then we’ll pour them into jars.

Let's take:

2 l honeysuckle,
1.8-2 kg of sugar.

Step 1. Immediately pour the sorted berries with sweet sand, mix a little, trying not to crush them. We leave the mixture to stand overnight (that is, in the dark) for the juice to release abundantly. But from time to time we will step up and stir to lift the settled sugar from the bottom.

Step 2. Then heat the berries in their juice on a leisurely stovetop setting. Wait for it to boil and cook for only 5 minutes. With all this, we remove the foam.

Step 3. Time is up, quickly pour the liquid jam with whole berries into sterile jars. Close with clean, boiled lids and remove until gradually cooled.

This workpiece also stores well at room temperature, but not near a battery. If it is very hot at home, it is better to put the containers in the refrigerator.

How to make honeysuckle jam in syrup: Five-minute recipe

There is also a wonderful option of boiling berries in syrup. The cooking time also lasts 5 minutes. The berries also remain intact and retain their benefits very much. Another advantage of this recipe is that the syrup does not become sugary during long-term storage. For convenience, the entire process is shown in the video, so I recommend watching it.

Let's take:

1 kg of berries,
1.5 kg sugar,
100 g of water.

You can also cook a similar preparation in a slow cooker. Choose menu programs “Cooking”, “Jam” or “Dessert”. If there are no similar functions, then select “Baking”. Also bring to a boil and cook the mixture for exactly 5 minutes. Then remove the bowl from the multicooker and let it cool. Or you can immediately pour the brew into jars for storage. This depends on the recipe you choose.

Thank you for your attention and I will continue to talk and demonstrate the most noteworthy recipes with pleasure.

If you cook differently, share the action with us. We will replenish the common culinary piggy bank.

Honeysuckle jam “Five Minute”: 7 recipes for the winter

Honeysuckle is one of the more necessary berries. It’s a pity that it doesn’t grow everywhere and bears fruit for a relatively short time. In general, this period is completely enough not only to eat its fruits, but also to prepare them for the winter. The most popular preparation is jam. But zealous housewives try to make this delicacy very healthy, reducing the cooking time of the berries to a minimum, in other words, to 5 minutes (or 2-3 times for 5 minutes). Desserts prepared using this technology are called “five-minute desserts.”

We invite guests of the Newest Domostroy website to find out how to make Pyatiminutka honeysuckle jam for the winter. Below you will find advice from experienced chefs on making this dessert and a selection of 7 recipes. Using them you can cook honeysuckle jam with whole and pureed berries, liquid and thick, like jam or jelly, also with the addition of liqueur.

Culinary secrets

If you don’t have a lot of culinary experience, don’t worry. Using the tips below, even an inexperienced housewife can create five-minute honeysuckle jam for the winter.

It is better to pick berries in sunny weather, then they will have the sweetest and richest taste.
Before making, wash the honeysuckle by pouring it into a bowl of water. You should not wash it under the tap, because there is a risk of damaging the tender berries.
If honeysuckle needs to be mixed with sugar, cover the container with it and shake a couple of times. The sugar will coat the fruits and they will remain intact. If you try to mix honeysuckle using the usual method, you will crush the berries.
After washing, the berries must be dried. They will dry much faster if they are dumped on a towel, because the tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) will absorb excess water.
Honeysuckle is quite soft to grind with sugar using a potato masher, but using kitchen equipment (blender, meat grinder) the process will go much faster.
It is unrealistic to boil a delicacy into jam in 5 minutes, even if the fruits from which it is made contain a lot of pectin. If you want to make thick jam, use thickeners. This can be agar-agar, gelatin, pectin. The all-encompassing additive “Zhelfix” is convenient, which will not only thicken the dessert, but also improve its preservation.
Jam jars and lids are washed and sterilized using any convenient method . Only this gives reason to count on long-term storage of the dessert without souring.
If you are afraid that the jam will become sugary, add lemon or orange juice or citric acid (1-2 g per 1 kg of sugar).

Traditional recipe for honeysuckle jam “Five Minute”

What is needed (for 3 l):

honeysuckle – 2 kg;
sugar – 2 kg;
water – 0.2 l.

Sort out the honeysuckle, wash it and dry it.
Mix water with sugar. Heat and stir until the crystals dissolve. After this, cook the syrup for 10 minutes.
Pour sweet syrup over honeysuckle. Wait a couple of hours. While the syrup cools, the fruits are soaked in it.
Place the container with honeysuckle on the stove and bring the syrup to a boil over medium heat.
Let the jam boil for 5 minutes. At this time, foam will appear on the surface. Take it off and put it in a vase to serve later with tea - this is an amazing delicacy that some people like even more than the jam itself.
Allow the jam to cool again, boil it for 5 minutes, and leave again until it cools.
Before the third cooking, wash the jars and lids and sterilize them.
Boil the jam for 5 minutes for the 3rd time and pour into jars.
Roll up the jars with metal lids and store them in the pantry or basement.

If the amount of sugar in this dessert is increased by 1.5 times, then it is possible to get by with a single five-minute cooking, but the calorie content of the dessert will increase significantly.

Honeysuckle jam with citric acid

What is needed (for 2 l):

honeysuckle – 1.5 kg;
sugar – 1.5 kg;
citric acid – 2 g.

Place the washed and dried honeysuckle in a saucepan and add sugar.
Cover the pan and shake a couple of times so that the sugar is evenly distributed between the berries, covering each of them.
Place the pan in the refrigerator for several hours. It is best to leave the fruits in sugar at night (that is, in the dark) . During this period, they will give a lot of juice, in which crystals of sweet sand will begin to dissolve.
After heating the berry mass over low heat, cook it for 5 minutes and leave until cool.
Add citric acid and cook the treat again (again 5 minutes).
Place the dessert in pre-sterilized jars. Seal them hermetically and, after cooling, put them away for the winter.

Citric acid will prevent the jam from becoming sugary and will increase its resistance to unfavorable storage conditions. The dessert will not spoil in an unheated pantry, basement or other cold room.

Honeysuckle jam “Five Minute” from pureed berries (recipe by the glass)

What is needed (for 1.5-1.75 l):

honeysuckle – 5 glasses;
sugar – 5 glasses;
lemon (optional) – 0.5 pcs.

Wash the honeysuckle and let it dry. Grind the berries using a meat grinder or blender.
Mix the berry mass with sugar and leave for an hour or two. Squeeze the juice of half a lemon into it.
Bring to a boil, cook over medium heat for 5 minutes, skimming off any foam.
Place the sweet mass into sterilized jars and close them tightly.

Honeysuckle jam prepared according to this usual recipe must be stored in a cool place, ideally in the refrigerator.

“Five-minute” honeysuckle in a slow cooker

What is needed (for 1.75 l):

honeysuckle – 1 kg;
sugar – 1.25 kg.

Cover the honeysuckle with sugar and leave for at least 8-10 hours in a cool place.
Place the berry mixture in syrup into a multicooker bowl.
Choose a program that involves active boiling of the product. It is best to use the “Steam” program. If it is not available, you can use the “Multi-cook” program by setting the temperature to 100 degrees or a little more. If your unit is an old model, activate the main mode (“Cooking”, “Soup”).
After starting the unit, wait until the contents of its bowl boil. This will take about 10 minutes. After this, cook the treat for another 5 minutes and turn off the device.

All that remains is to spread the jam into the prepared jars, seal them and store them in a cold space.

If you want to prepare ordinary jam in a slow cooker that will not spoil even in a warm room, cook it in the stew mode, setting the timer for an hour.

Thick honeysuckle jam “Pyatiminutka” with pectin

What is needed (for 3.5 l):

honeysuckle – 2 kg;
sweet sand – 2.5 kg;
pectin – 80 g.

Mix pectin with half a glass of sugar and set aside temporarily.
Pour the remaining sugar over the cooked berries and refrigerate for 10-12 hours.
Place the berry mixture on the stove and bring it to a boil over low heat.
Add pectin, stir and cook for 5 minutes.
Place the jam in sterilized jars and seal with boiled lids.

Honeysuckle jam made according to the given recipe is reminiscent of confiture. Despite the short cooking period, the delicacy can be stored in a cold room, because it contains a lot of sugar and pectin, which are natural preservatives.

Honeysuckle jelly “Pyatiminutka” with gelatin

What is needed (for 1.5 l):

honeysuckle – 1 kg;
sugar – 0.8 kg;
water – 0.2 l;
gelatin – 20 g.

Pass the honeysuckle through a meat grinder or turn it into a puree using the other method.
Mix the berry puree with sugar and let it sit for an hour and a half.
Mix gelatin with cold water and leave for 20 minutes. Then dissolve it by heating it in a water bath.
Place the basin with honeysuckle on low heat and heat to a boil.
Boil the berry mass for 5 minutes, then pour gelatin into it, stir and cook for another minute.
Distribute the jelly into the prepared glass container and seal tightly.

It is best to store honeysuckle jelly in the refrigerator. If there is no room for sweets in it, put it in a cellar or other cold room.

An unusual recipe for honeysuckle jam with liqueur

What is needed (per 1 liter):

honeysuckle – 0.9 kg;
sugar – 0.65 kg;
Amaretto liqueur – 60 ml;
lemon – 0.5 pcs.;
cinnamon – 5-10 g.

Cover the berries with sugar, shake, and leave overnight (that is, in the dark) .
Add lemon juice and cinnamon.
Cook in 3 batches of 5 minutes each, leaving intervals between cooking for 2-3 hours.
At the end of extreme cooking, pour liqueur into the jam and stir.
Place the fragrant dessert in the prepared container. Seal tightly.

You can store honeysuckle delicacy with liqueur in any cold room. This version of honeysuckle “Five Minutes” will appeal to adults.

Five-minute honeysuckle jam is not only a tasty, but also a necessary dessert. You can prepare it for the winter using various recipes, so even the most picky sweet tooth will find an option to your liking.