The northern berry called honeysuckle , is a storehouse of vitamins and nutrients. It is an environmentally friendly product, as it is not treated with pesticides, because of its resistance to diseases and pests.
The early ripening gives an important value to berries (mid-May). It is during this period that our body experiences vitamin hunger and needs fresh berries and fruits. But the honeysuckle collection season is rather short, so you need to take care of how to preserve this wonderful, healthy berry, throughout the year.
From it prepare excellent useful preparations: jam, jams, freeze or dry. A compote made of honeysuckle, prepared for the winter, will also preserve all the properties of this berry as much as possible, and, moreover, it is quickly prepared.
Very tasty and aromatic compote-assorted, with a variety of fruits and berries. These are amazing vitamin drinks, where berries or fruits give it sweetness and aroma, and honeysuckle - a rich taste and a little bit of tartness.
Below we will describe in more detail how to properly prepare the compote from honeysuckle.
Compote of honeysuckle - recipe without sterilization
Ingredients:
- fresh berries of honeysuckle;
- granulated sugar;
- purified water.
Preparation
Berries of honeysuckle we save from twigs, rinsed in cold water and let dry. Then we spread them according to previously prepared sterile cans to the shoulders, pour boiling water, leave for ten minutes, and then merge back into the pan. We introduce sugar at the rate of one hundred and fifty grams per liquid, drained from one liter jar, heated to a boil, stirring to allow the sugar to dissolve, and boil for five minutes. Then pour boiling syrup berries honeysuckle in jars, sealed with pre-prepared sterile caps, turn the bottom up and leave until completely cooled, wrapped up in a warm blanket.
The sweetness of compote when cooking is adjustable to your liking.
Compote of honeysuckle and strawberry
Ingredients:
- fresh berries of honeysuckle - 3 parts;
- strawberry berries - 1 part;
- sugar - 300 grams per liter of water;
- purified water.
Preparation
The berries of honeysuckle and strawberries are washed with cold water, let them dry out a little, and spread them over washed, sterile jars, filling two thirds of their volume, taking for this three parts of honeysuckle and one part of the strawberry. Prepare sugar syrup, adding sugar to the water, taking it 300 grams per liter. We boil it for two minutes, pour it on jars with berries, leave for five minutes, and merge back into the pan. Again, bring to a boil, pour the berries and roll up pre-boiled lids. Turn the bottom up and let it cool completely in this position.
Compote of honeysuckle and apples
Ingredients:
- fresh berries of honeysuckle - 1 kg;
- apples - 1 kg;
- granulated sugar - 1,5 kg;
- purified water - 2 liters.
Preparation
Berries of honeysuckle we sort out, mine in cold water and let it drain and dry out a little.
Any of the harvested stewed fruit is stored in a darkened and preferably cool place, taking out as needed.