Honeysuckle for winter

Step-by-step cooking

1. Step 1:

   

   First WE STERILIZE the jars. Rinse the cans with baking soda, rinse well under running water. Wet put in a cold oven with the neck down, also spread out the lids. Turn on at 150 degrees, after reaching the set temperature, sterilize the cans 0.7 l - 8 minutes, 1L - 15 minutes, 2L - 20, 3L - 25 minutes. For me, this method of sterilization is the most convenient, I have been using it for many years, I have not failed.

2. Step 2:

   

   Both fresh and frozen berries are suitable for the recipe. The preference is of course fresh in the harvest season. In Siberia, any berry is frozen more often, and then you can cook a lot of things from it. I took just frozen and while cooking, there was a wonderful aroma of fresh berries.

3. Step 3:

   

   Pick fresh honeysuckle from twigs, leaves and spoiled berries, rinse well. Frozen berries just need to be washed with cold water and let the water drain, because the berry has already been prepared. Many people recommend drying it, but I do this only before freezing, now there is no need for this.

4. Step 4:

   

   Immediately put the berry into the bowl of a blender, add a little sugar and punch with pulses.

6. Step 5:

   

   Honeysuckle will release the juice, which is what we need.

7. Step 6:

   

   Now we put sugar in several stages and scroll each time. If there are a lot of berries, we divide it into parts, put each scrolled portion into a spacious bowl and then mix everything, or use an immersion blender or a volumetric stationary one, as it is convenient for anyone.

8. Step 7:

   

   Honeysuckle has a rather tough skin, so the finished puree has a heterogeneous structure with fragments of pulp and skin. Leave the puree on the table for 15 minutes, until the sugar is completely dissolved, then pour into sterilized jars, twist. Store in the refrigerator. It can be poured into disposable rectangular containers of 200 ml and stored in the freezer.