Confiture of honeysuckle - prepare useful desserts

Today we will cook not just a dessert of berries, but jam. Someone can say what's new here, because it's just jam or jam. But this is not entirely true, as the cooking process is similar, the dessert is similar in some ways to taste with jam, but that's not it. Do you know what is the difference? The fact is that confiture of honeysuckle or other fruits is considered more useful than jams, jam and other preparations from berries, it is prepared with the help of gelling agent, berries remain, as a rule, whole. In this case, the product undergoes less heat treatment.

Useful desserts for the whole family

Confiture is a French name, in a romantic country they call it jam, but our delicacy is different from traditional recipes. The obligatory component is a product that gives the state of jelly. It can be a certain type of sugar, pectin, agar-agar, gelatin. Due to them, the dessert acquires an unusual consistency, the berries in it are distributed throughout the mass, they look nice and appetizing, and the confiture acquires many additional useful properties. It is useful for both children and adults, for those who have problems with digestive tract of various kinds. The exception is people with diabetes. Let's start cooking.

A fragrant and delicious confiture of honeysuckle - the best recipes for you

Option one

For this treat you need to buy special sugar "Zheliks", it will give the desired gelling effect, the product can also come in handy for many othersrecipes for desserts in the future.



We will need:

• honeysuckle - 1 kg;
• sugar - it is more useful to take reed, but it is possible and usual - 1 kg;
• "Zheliks" - 1 sachet.

We prepare the confiture.

The berry should be thoroughly rinsed, remove all unnecessary elements, damaged fruits, twigs, dried on a towel or napkins. After that, put our honeysuckle in a saucepan or basin, pouring gelling sugar and ordinary sand - 2 tablespoons of spoon. The berry should give the juice and boil, immediately pour out the rest of the bulk of simple or reed sand, well get in the way. As the mass boils, we languish only three minutes and it's time to spin. Banks must be sterilized and dried.

Note! As during the preparation of the usual jam, foam will accumulate on the surface, it needs to be removed, it is ready for consumption, as a dessert. Banks with a confiture of honeysuckle must be turned upside down.

Variant of the second

In this dessert, the berries will not be spread over the jelly, as we will grind them first. It is very tasty, gentle and always good for young children.

We will need:

• berry - 1 kg;
• granulated sugar - 1.2 kg;
• gelatin - a packet of 20 grams. Can be replaced with any gelling mixture, such are available;
• water - 50 ml.

We prepare the confiture.

Honeysuckle you need to wash first, remove everything and dry it. To berries well dried, not preli, they must be turned several times. After that you need to grind everything in any convenient way for you:

• using a blender bowl and a special nozzle;
• simple meat grinder;
• tolkushku from a tree;
• food processor;
• sieve.

Of course, the simplest option is the first, fast and there is no need to collect a complex mechanism. When everything is ready, we connect our honeysuckle with gelatin dissolved in water. We put our pelvis on the slow fire and wait for the boiling, as it happens, we immediately pour the granulated sugar, carefully stir to prevent the confiture from burning and not having an unpleasant taste, bring it back to a boil. Now we dessert is no more than five minutes and everything can be rolled in sterile jars.

For information! Where did the tradition come from to cook jam, jams, confiture in basins. Just the wider the capacity and the thicker the bottom, the better the heat is distributed, and the dessert turns out to be right, tasty.

Third option

Do you want to do everything faster and easier? Of course, who does not want, then you probably will find a modern and very necessary household item - a multivark. Where without it, you say. That's the confiture of honeysuckle in the multivarque, too, can be cooked.

We will need:

• berry of honeysuckle - 1 kg;
• gelatin - a packet of 10 grams;
• granulated sugar - 1,5 kg.

We prepare the confiture.

As always, the berry needs to be well prepared, all the actions, as in the first two recipes. For this confiture, you can slightly honeysuckle the haminess, but do not press it with tolstick. It is necessary that the berries give a good juice, while remaining in the dessert whole, and this will turn out to be a real confiture.

Now you need to dissolve the gelatin according to the instructions on the package, pour it into the mass, also add all the sugar and leave the berry until the moment it is filled with juice, and the sugar will dissolve completely. When this happened, we pour the mass into the bowl of the multivark, we put out the "Quenching" mode for 60 minutes and wait, when the miracle equipment will do everything. During this time, sterilize the jars and dry them.

Option Four

Confiture of honeysuckle according to the recipes above can do for the winter, store it in the basement or fridge. But we also advise you to make a dessert not only from one kind of berry, but from two or from assorted. Let's try to make a treat with raspberries. This will give dessert even more benefit.

We will need:

• berry of two kinds - only ½ kg;
• granulated sugar - 350 grams;
• water - 70 ml;
• sachet gelatin.

We prepare the confiture.

Honeysuckle, dry, raspberry, just check for insects, remove the spoiled berries. Of course, it is not only my harvest that is collected by my own hands in places where there is no dirty air, roads. After that, put the whole berry in a basin and pour it over with sugar. Of course, you can take and large proportions, but always the first time is easier to make from a small amount of dessert or any dish to try and understand the process itself.

In the morning the berry should give abundant juice, dissolve the gelatin and pour into our basin, put the whole mass on a slow fire and, constantly interfering, give a boil. You need to prepare the banks in advance, because if you digress for sterilization, the confiture may burn. Tom after boiling for 5-7 minutes and everything is ready, you can roll up. Gelatine you can add and during cooking, when all the sugar has dissolved.

For information! Why confiture is more useful than jam. As you can see, it is prepared quickly and once brewed, which does not allow the destruction of a large number of useful substances in the composition.

Variant the fifth

And last but not the least of the confiture of honeysuckle completes our today's TOP 5. Desserts are prepared a little differently, but the result is very tasty.

We will need:

• berry - 1.2 kg;
• a bag of gelatin in 20 grams;
• granulated sugar - 800 grams.

We prepare confiture.

By tradition, we begin with the preparation of berries. After that, grind first blender, and then squeeze the juice with a sieve or gauze, we need only part of it. Namely on the volume we take half the glass, bring it to full volume with the help of clean water, put it on the stove and warm it up a little. Now here we pour our gelatin and wait for its complete dissolution.

Next, put the whole mass on a plate, pour it on sugar, but until our glass with gelatin is poured. Berries need to be toned with stirring until the moment when the volume is slightly boiled, all the foam will be removed. Now we enter juice with gelatin, we wait for boiling and immediately roll in clean jars. That's all.

A couple of tips for the end of the

Many young housewives are afraid to make winter preparations, as frightening of sterilization and sunset of cans with a boiling product. After all, it is often in these moments that you can get burned, you can also burst the bank, break off a piece during the seaming from the neck. If you have no experience at all, and traditional preparations frighten you, then do not deny yourself a dessert in the form of confiture.

You can very simply sterilize the jars and make blanks without twisting. In the first case, you need to wash the container, pour a third of the water and put it in the oven for 15-20 minutes or in a microwave oven at maximum power. The liquid will boil and the bottles will become sterile from the hot steam. After simply drain the water and allow it to dry out, and you can close it with simple iron lids, which you need to hold in boiling water. For jam or confiture, parchment is placed on top and wrapped around it with an elastic band so that the typical mold for this dessert is not formed on the surface. Close the covers and store.

That's so simple and you already know the answer to the question, how to prepare a confiture of honeysuckle. Try different options, add spices, and you will definitely be satisfied, like your family. Bon Appetit!