Honeysuckle jam for the winter

Siberians often treat their guests with this tasty and very healthy jam, since honeysuckle, for the most part, grows in the gardens of Siberians.

Cooking time 3 hours


Honeysuckle berries 1 kg

Sugar 1 kg


Sort fresh, collected berries, rinse and dry.

Place in a cooking pot and cover with sugar.

Refrigerate for 12 hours. Mix well and put on medium heat.

Bring to a boil and remove the foam. Remove from heat. Repeat the process several times.

Banks are well washed and sterilized.

Arrange hot jam in jars and close hermetically with lids. Allow to cool, covered with a blanket. This form can be stored at room temperature or refrigerated. If there is a cellar, remove in the cold.