Honeysuckle jam without sugar

First of all, honeysuckle berries must be carefully sorted out from various foreign hits, leaves or twigs. Throw out dried or damaged copies. Then rinse well with water from dirt and dust. To do this, pour cold water into a large container and pour the picked berries there, rinse them. Then throw the honeysuckle into a colander and drain all the water. Dry the berries themselves, spread out on a horizontal surface, for better absorbency, you can lay a paper towel under the bottom.

While the honeysuckle berries are drying, it is necessary to prepare jam jars. Glass jars (it is better to take a small volume, no more than one liter) should be thoroughly rinsed with hot water and baking soda. Then sterilize them by holding them over steam for a few minutes. Boil the lids to the jars in a separate saucepan for 5 minutes.

Clean, sorted and dried honeysuckle berries fall asleep in sterilized jars to the very top and cover (but not roll up!) clean lids.

Put a kitchen towel on the bottom of a wide saucepan and carefully put the jars of berries covered with lids there. Then pour water and put the pan on a slow fire. As they heat up, the berries in the jars will begin to burst. As soon as the space at the top of the jar is free (the berries will begin to settle), add the honeysuckle to the very top and cover the jars with a clean lid again. Thus, it is necessary to fill the jars until they are filled to the very top. After that, cover them with lids and sterilize them in boiling water for about half an hour.

Carefully remove the jars from the pan and immediately roll them up with lids. After that, put the jars upside down and wrap up with a blanket. Leave them in this position until they cool down completely in a prominent place, and then you can put them in the cellar or basement for storage for the winter.

Successful preparations!