Honey jam – double the benefits of your favorite delicacy (cooking recipe with honey). Jam - benefits and harm, composition

The famous Roman cook Apicius in the 3rd-4th centuries. n. e. wrote a cookbook “De re coquinaria” (“On Cooking”), where the very first recipe for jam is found. Apicius called this sweetness, prepared from quince with honey, defrutum. And to this day, similar jam is produced according to this ancient recipe, which is available for sale in some southern European countries called mosto cotto. The main secret of this jam is to add boiled honey to grape juice, which removes astringent taste quinces.

Today, many have already forgotten how store shelves were filled with perestroika apple jam, and everyone in the apartment had a refrigerator under the window for storing their own prepared jam. The morning of any Russian in the 90s began with a bun with butter and jam, and long winter evenings it was so nice to have tea with currant jam and pancakes.

Nowadays, making jam has become unfashionable, and only diligent housewives and caring grandmothers practice this art.

Meanwhile, making jam for the winter can be a very entertaining and exciting activity for the whole family, as it symbolizes a kind of unity and care for loved ones. In addition, properly cooked jam old recipes can be much better and healthier than purchased sweets.

The beneficial properties of jam increase many times over if you make it not with sugar, but with honey.

Did you know that in the distant times of Tsarist Russia, jam was available only to people of wealth, because they prepared it with honey, like the Romans and Greeks. Sugar appeared in our country only in the second half of the 19th century. In our country we made jam from raspberries, apples and gooseberries. Catherine II herself loved gooseberry jam so much that she gave her cook an emerald ring for the recipe. The jam was called “emerald or royal.” Our literary classic A.S. also loved it. Pushkin.

The main secret of “emerald” jam is correct collection berries Only green gooseberry, collected between June 10 and 15 is suitable for royal sweetness.

Ekaterina’s “emerald” jam recipeII

The berries are washed and destemmed. Then pour in a decoction of cherry leaves so that it completely covers the berries.
The decoction is prepared as follows: two handfuls of leaves are boiled for five minutes in a liter of water.
The gooseberries should soak in the cherry broth for about a day (in the cold).
On the second day, the berries are removed and transferred to boiling sugar syrup.
After fifteen minutes of cooking over low heat, the “emerald” jam is ready.

Benefits of gooseberry jam

Many facts speak about the benefits of this jam. Catherine II, even into adulthood, maintained an excellent complexion, attractiveness and efficiency, while managing a huge empire for thirty years.

Gooseberry jam is low-calorie product contains carbohydrates, which means that by consuming it instead of sweets, you can bring your weight back to normal.

In addition, gooseberries are very rich in potassium, which is useful for work. of cardio-vascular system.

Does “emerald” jam help maintain immunity?

Young gooseberries contain a lot of valuable vitamins, beta-carotene, ascorbic acid (vitamin C), vitamins B1, B2.

When cooking jam for several hours, these vitamins, and especially ascorbic acid, are partially destroyed. Since in the “emerald” jam recipe the berries are boiled in syrup for only 15 minutes, they will retain most of the nutrients.

From the story about the benefits of jam...

Dry jam can be made from any berries, fruits, watermelon rinds and vegetables. Cut the fruit into cubes or slices, pour in syrup and cook for ten minutes. The ratio of fruit to syrup should be one to two(1 liter of water, 650 g of sugar, you can use honey instead of sugar, as Avicenna did).

Let it sit in the syrup for 8 hours, then separate the fruits from the syrup and sprinkle them with sugar.

The next step is drying. Arrange the fruit in a single layer on a baking sheet and place in the oven, leaving the door ajar. Dry at a temperature no higher than 40 degrees for about ten hours.

Ready dry jam must be packed in a cardboard box, having previously lined it parchment paper.

What is the healthiest jam?

It is no secret that in order to preserve the vitamins and nutrients of the berries, jam is prepared from them “cold”. Such jam, as a rule, is best made from sour berries: red currants, gooseberries, blueberries, sea buckthorn, cranberries, lingonberries and viburnum. It can be stored in the refrigerator for up to a year and helps cope with the first signs of a cold. Instead of sugar in such sweets, it is better to use honey.

Recipe for “cold” viburnum jam

Peel the berries from stalks and clusters, sort, rinse in cold water, spread in a thin layer on a clean towel and dry.
Then grind with a masher or pass through a meat grinder, while adding honey. Place layer after layer of grated berries and honey into jars.

Viburnum contains approximately 1.5 times more vitamin C than citrus fruits! The combination of viburnum with honey can relieve a sore throat and any cold, cope with disturbances in the functioning of the stomach and intestines, and normalize blood pressure.

Of course for quick treatment It is better not to expose berries to colds heat treatment. However, such a recipe allows you to prepare berries for the winter, and at the right time achieve the desired result. therapeutic effect. Such recipes are especially relevant for the prevention of diseases in children and pregnant women who should not take medications.

“Five-minute jam” is the best way to prepare blueberries for the winter

There is another way to preserve nutrients in berries and fruits. This method is especially valuable because our Russian housewives came up with it to prepare blueberries for future use. “Five-minute jam” from blueberries can be used as independent dish, and as a filling for pies, rolls, and an addition to cottage cheese.

Blueberries are record holders for the content of nutrients. The most valuable are vitamins A and B, which have a positive effect on vision and skin health, and help normalize brain activity. Due to the high concentration of iron and manganese in blueberry jam, consuming it improves general health and increases the body's resistance to disease.

Recipe for healthy “five-minute jam” from blueberries

1 kg blueberries
250 ml water
1 - 1.5 kg sugar

Bring water to a boil in a bowl for making jam.
Add sugar to water until it completely dissolves.
When the sugar has dissolved, add blueberries to the syrup and, turning off the heat, leave for 4-5 hours.
After the specified time has passed, turn the heat back on, bring the jam to a boil and cook for 3 minutes.
Once the jam is ready, you can pour it into sterilized jars. Store in a cool place.

Cooking jam with seeds

We all remember from childhood a special device for removing pits from cherries. The task was tedious and, most importantly, useless. It turns out that jam with seeds is much healthier. When heated, the seeds release useful vitamins and antioxidants that remain in the jam. In addition, it is the seeds that give the jam its unique flavor. natural taste and aroma. This jam can be made, for example, from apricots and plums.

We offer a recipe healthy jam from plum. This jam is cooked in several stages, between which it is infused. This method allows you to go as far as possible useful substances from seeds into syrup.

Healthy recipe plum jam with bones

Sort out the plums and pits, rinse them under running water and prick them a little with a fork. Fill it up cold water.
Then heat the plum with water over medium heat for 3-5 minutes. Do not bring to a boil.
Drain the resulting water from the drains. Add sugar to the water and, stirring, bring to a boil. Cool the plums at this time.
Pour the prepared chilled plum with hot sugar syrup.
Then heat the jam over medium heat until almost boiling (until bubbles just begin to appear) and let sit for 10 hours. Repeat this manipulation 1-2 times.
The last step is to boil the jam for low heat 10-15 minutes.
Pour hot plum jam with pits into sterile jars and roll up. Leave to cool with the lids down.

Is jam and marmalade healthy?

IN different countries, jam has different names. In France - confiture, in England - jam, in Russia - jam and marmalade.
Not a single breakfast in a traditional English family is complete without jam. By the way, jam was invented in Scotland at the beginning of the 18th century by Janit Keiller. The name jam comes from her name.

Jam is not only a delicious stand-alone dessert. Eating this sweetness will cause harmful substances from the body thanks to great content pectins. These substances also heal minor wounds and help cleanse the intestines.

Of course, you need to know when to stop everything. Excessive use jam can lead to weight gain and diabetes mellitus.

What is important to know when making jam?

A characteristic feature of jam is its jelly-like consistency. It is achieved by combining pectin, contained in berries and fruits, with acids and sugar. Therefore, first you need to choose the right fruit and berries from which you will make jam. The richest in pectin are currants, apples, apricots, quinces, gooseberries, plums, and oranges. You can combine several fruits and berries when making jam.

What kind of container to cook jam in?

Berries and fruits contain organic acids, which can cause increased corrosion of the surface of the cookware. Therefore, enameled pans and basins or stainless steel are usually used for making jam.

Since ancient times, jam was also cooked in copper and brass basins. However, it is worth remembering that this type dishes are very easily oxidized by oxygen and become covered with a dark coating. Such basins cannot be used for making jam. Copper and brass utensils should be cleaned and polished to a shine.

Are there any contraindications or restrictions for consuming jam?

Of course there are, but they are all related to individual characteristics human body.

St. Basil the Great draws our attention: “Avoiding immoderation in pleasure, the goal of eating food should be not pleasure, but its necessity for life, for servility to pleasure means nothing more than making the stomach your god.”

A sense of proportion is a wonderful quality that will help us abstain from gluttony, thereby protecting us from diseases of the body.

Age.

Jam contains sugar, which means that children under 5 years of age and older people should limit their consumption of this product to a tablespoon per day. Strictly speaking, doctors do not recommend giving jam to children under three years of age. Starting from three years old, the sugar norm for a child is 40 g per day - which is approximately dessert spoon jam. Children under three years of age, as a rule, can be given mashed berries and fruits instead of jam.

Allergy.

Berries, as such, are very strong allergens. Therefore, people prone to allergies should not use jam.

Diabetes and excess weight.

People suffering from these diseases are generally not recommended to use our usual jam for sugar syrup. Vegetables and fruits cooked with honey will be optimal for them.

Jam is everyone's favorite since childhood and healthy treat. Today we are accustomed to making jam from fruits or berries with sugar. The benefit of such jam, of course, lies exclusively in the fruit and berry component, but not in the sugar. Sugar in jam is used primarily as a preservative - for storage, and the function of a sweetener is in second place. What does honey have to do with it, you ask.

Jam was prepared in ancient times, its use cane sugar was common in India, which supplied sugar to Egypt and the Roman Empire. In Russia, sugar became widespread and became available to ordinary citizens only in the second half of the 19th century, when the production of sugar from sugar beets was organized. Due to inaccessibility and high cost, in ancient Rus' Traditionally, jam was made with honey.

Natural honey has many advantages over beet sugar, for example, honey not only preserves useful qualities fresh fruits, but also further enriches them with its unique enzymes, however, this is a topic for a separate article. Here it is only worth adding that different ones have different taste qualities, which gives additional creative freedom for preserving berries and fruits and creating unique flavor bouquets. Jam with honey - double the benefits! At the same time, the preservative properties of honey are impeccable.

You can prepare jam with honey in different ways: cold and hot way.

The healthiest jam will be cold-prepared jam. This is when the berries are simply ground with honey and stored in sterile jars. This option is especially good because it retains all the benefits of not only the fresh fruits used, but also preserves all the richness unique properties natural honey. Majority beneficial enzymes Natural honey is destroyed at temperatures above 50°C, so heating honey should be avoided. You can prepare jam with honey in a water bath (hot method). We will share our favorite recipes for jam prepared using each of these methods.

Jam from forest berries with honey (cold method)

What do we need:
Wild berries (raspberries, blueberries, blackberries, cranberries, etc.) - 1 kg;
- 1 kg;
Convenient container for mixing and crushing berries;
Wooden spoon or pestle;
Clean jar with lid.

Cooking method:
Sort out the berries from the trash and mix gently. Then mash by hand with a wooden spoon or pestle. Mix the ground berries with honey in equal parts. Place the jam in clean, dry jars and seal tightly (convenient for this). This jam will be stored until next season. For best preservation useful properties For this sweet dessert, it is recommended to keep it in a cool place, in the basement, on the balcony in winter or in the refrigerator. This is not only a magical delicacy, but also an excellent cure for many winter ailments.

Berries with honey - delicious and the healthiest dessert, which goes well with many various dishes and treats: from pancakes, pies to ice cream and sweet sauces.

Apricots in honey syrup (hot method)

What do we need:
apricots - 1 kg;
honey - 1 glass;
water - 2.5 cups;
large saucepan or basin for a water bath;
kitchen knife;
clean jars and lids;
pan for honey syrup.

Cooking method:
Combine water and honey in a small saucepan and bring to a boil over medium heat. For jam, take only ripe apricots. Wash and dry the berries. Cut in half and remove the pit. Sterilize the jars. Fill the jars with apricot halves. Place the berries skin side up. Pour the hot honey syrup into the jars, leaving about an inch of empty space at the top of the jar. Close the jars with lids.

Place the jars in a saucepan and a bowl half filled with water. Bring the water in the basin to a boil, reduce the heat and leave for 10 minutes. Then turn off the stove and remove the hot jars from the water. Store jars of cooled jam in the pantry, cellar or refrigerator.

These honey apricots will decorate both everyday and festive table. Try serving them with whipped cream or sundae. Your guests will be satisfied.
Using the same recipe, you can make jam from peaches, plums or pears.

Ecology of consumption. These “jams” are prepared in slightly different ways, but the basis is always honey. It is the preservative principle of the “healer” Siberian potions. And you don’t need to cook anything, so this is an excellent treat for raw foodists.

These “jams” are prepared a little differently, but the base is always honey. It is the preservative principle of the “healer” Siberian potions. And you don’t need to cook anything, so this is an excellent treat for raw foodists.

General preparation method:

Fresh berries and herbs are ground by hand in a wooden mortar, then poured with honey so that it completely covers them, and then the jar is hermetically sealed and placed in cool place, best in the basement. In some cases, you can pre-dry herbs and berries. Herbs and berries should be taken in approximately equal quantities.

Viburnum in honey, very tasty, is prepared in a slightly different way. Viburnum berries with twigs are first dipped in heated honey (so that the honey accepts liquid state), and then dried on a baking sheet in a warm oven. Such branches with berries are stored for a very long time, all winter.

Honey drink that increases vitality and protecting against diseases, which has long been prepared in Russian villages, is prepared during the ripening of mountain ash. You need to take 200 g of ripe rowan, a liter of spring water and 2 tablespoons of taiga honey - or any local apiary that is in the area. Then wash the rowan and mash it with a wooden masher. Pour in water, bring to a boil, but do not boil. Allow to cool with the cakes, then strain. Dissolve honey in the resulting broth and place it in the cellar for 2-5 days, where the drink will infuse and finally ripen.

Currant preparation with honey

Honey and currants equal quantities mix carefully, grind the berries with a wooden pestle and pour in honey, mix thoroughly, leave in the sun for 2-3 hours. Place the resulting mass in glass jars, cover with waxed or paraffin paper, tie tightly and store in a cool place.

Such preparations remain in the cellar until the next harvest. In jars they sometimes “split” (especially on red currants) - honey at the bottom, berry juice on top, but honey also changes the taste greatly - it becomes currant.

Wild berry preparations with honey

Mash cranberries, blueberries, and raspberries with a wooden spoon, mix in equal quantities with honey, place in jars and cover with lids for canning.

An interesting note - we made raspberries this way, and when we opened them in the spring, it turned out that there were NO RASPBERRY SEEDS in the preparation!! They completely dissolved in the drug. What happened, what to call it - I don’t even know.

Preparation for increasing protective forces

Compound forest jams: ginseng root, natural honey, Chinese green tea. Ginseng normalizes the activity of the cardiovascular system, liver, kidneys, digestive tract, lungs, improves immunity. I don’t know exactly how to cook this recipe yet, we’ll try it.

Jam to improve metabolism (cleansing)

Ingredients: honey, blueberries, black currants, sea buckthorn, and herbs - sage, St. John's wort, oregano. They normalize metabolism, cleanse the body, and increase overall resistance to diseases. You can make blanks with this composition.

For headaches and high blood pressure

Ingredients: honey, sea buckthorn, hawthorn, red rowan, motherwort, calendula, sage, mint. This preparation (with this composition) has a mild calming effect and is useful for high blood pressure, headache. published

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Despite the fact that nowadays there are many different grocery supermarkets, finding natural honey in them is not so easy. What kind of honey is natural?

This is the product that is made from nectar, collected by bees from different plants. During collection, bees should not be fed sugar syrup.

Nowadays you can buy honey of artificial origin. If you need to avoid this, you should always read the ingredients on the can.

Beekeeping is not an easy activity. To obtain quality product, it will not be enough to buy and arrange hives with bee families. The following factors may influence the result:

rainy and windy weather;
drought;
poor bee health.

Sometimes it happens that the harvested harvest is only enough for the bees to feed their families. How much honey an apiary produces can only be judged several years after the first harvest.

Main characteristics of honey

There are two types of honey product - flower and honeydew.

Honeydew – is rare honey. It comes in plant and animal origin. If we consider animal origin, then this is a collected sweet juice, which is secreted by some insects.

Flower honey is honey produced by bees from flower nectar. This includes honey:

forb;
lime;
clover;
buckwheat, etc.

Since ancient times, honey has been known as medicinal product, capable of fighting not only viral diseases, but also with the aging process.

The main beneficial qualities of honey:

It is a tonic for the body.
Helps accelerate tissue regeneration.
Acts as an antibacterial agent.
Contains many microelements and vitamins.
Has a beneficial effect on the functioning of the gastrointestinal tract.

The main product of beekeeping is used to make jam with honey instead of sugar. This jam works great with colds and strengthens immune system. Natural honey 79% consists of sugars - fructose and glucose. The product has a very high energy value.

When fructose and glucose molecules combine, sucrose is formed, which is a disaccharide.

Honey, due to the presence of a large amount of sucrose in it, is capable of misuse bring not only benefits, but also harm, for this reason you should know what the harm and benefits of sucrose are for the human body.

Despite such positive traits, sucrose also has negative features.

Honey can contribute to the occurrence and development of caries. fissionable into oral cavity sucrose can serve as an excellent environment for the development of bacteria that can destroy tooth enamel.

The presence of a large amount of sucrose in honey can affect the development of diabetes mellitus in the human body. This problem occurs as a result of a malfunction of the pancreas.

High energy value product may contribute to the development of obesity. In people who consume honey excessively large quantities, sucrose promotes the conversion of fructose into lipids. At the same time, the functioning of the heart, liver and other organs deteriorates.

The calorie content of sucrose is 387 kcal.

What are the benefits of sucrose?

Consuming honey helps:

Improving liver function. Thanks to glucose, which cleanses the body, the liver takes on a healthy appearance.
When consumed, honey promotes the formation of the joy hormone in the body. When consuming this product, a person’s mood improves.
, contained in honey, can act as the main source of energy in the body.
Consuming honey has a beneficial effect on the condition of the spleen. For diseases of the spleen, doctors often recommend the use of bee products.
It has a beneficial effect on blood circulation in the spinal cord and brain.

The resulting lipids retain the energy supply needed by the body.

How to use honey to make jam?

Knowing all the intricacies of the main component, you can consider recipes for jam with a sweetener, which uses honey.

You can make jam in two ways - cold or hot.

According to housewives, the cold method is very popular.

This jam consists of pureed berries mixed with honey and placed in sterilized jars.

To make jam you will need the following ingredients:

natural honey – 0.5 kg;
favorite berries (raspberries, blackberries, cranberries, etc.) – 0.5 kg;

In the process of preparing sweets, you will need to use additional equipment.

Such equipment is:

Container for crushing berries.
Wooden spoon.
Sterilized jar and lid.

The berries should be washed during the cooking process. When using several types of berries, mix them after washing. Using a wooden spoon, grind the berries. The resulting homogeneous mass is mixed with honey, placed in jars and tightly closed with a lid. It is advisable to store such a product in a cool place.

If desired, you can prepare honey syrup or hot jam based on fruits, such as apricot.

To prepare this sweetness you will need to prepare the following ingredients:

water – 1.5 cups;
honey – 0.5 cups;
apricots – 0.5 kg.

In production fruit syrup for honey you will need auxiliary equipment:

Water bath pan.
A saucepan for boiling syrup.
Sterilized jar with lid.

When preparing the syrup, mix water with honey in a small saucepan and bring to a boil over low heat. The prepared syrup is poured into jars filled with apricots, washed and pitted. The jars are covered with lids and placed in a pan of water. The water is brought to a boil. The contents of the jars are boiled in a water bath for 10 minutes.

After cooking, the jars are tightly closed with lids and stored in a dark and cool place.

Preparing honey and fruit platter

Using honey you can prepare a delicious honey and fruit platter. To prepare such a dish you will need honey - 1 kg, apples - 0.3 kg, walnuts– 1 glass, cranberries – a glass.

Wash and dry the fruits. Cut the apples into slices, remove the core. Sort through the cranberries and remove any debris. The purified one is placed in a saucepan with water. Cook the cranberries over low heat until the berries acquire a soft consistency. The berries are taken out of the water and wiped. Honey must be brought to a boil. Cranberries, peeled apples and walnuts are added to it. The mixture should be cooked for one hour. If desired, honey can be replaced with stevia (a food sweetener).

If desired, you can make jam from apples and honey.

For preparation you will need the following ingredients:

Apples (paradise) – 500 grams.
Honey – 400 grams.
Water – 100 ml.

To make jam, apples should be washed and dried. The fruits need to be pierced in some places with a match. Place the apples in a saucepan with water and cook for 5 minutes. After boiling, the fruits are removed and cooled. Honey is melted in a saucepan. Apples are added to the prepared honey. To soak in honey, they are left in it for two hours. After the apples are saturated honey syrup, they should be cooked in three doses of 15 minutes, every 5 hours.

If you have raspberries and honey, you can cook the berries in honey syrup.

To prepare the sweets you will need:

raspberries – 900 grams;
honey – 850 grams;

To prepare the berries, you need to clear them of debris and rinse them. Peeled berries are rubbed through a sieve or crushed in a blender. Honey is heated in a saucepan, a homogeneous raspberry mass is added to it. The mixture is placed in a warm place for several hours. After the juice has formed, the mixture is placed in jars and sealed tightly.

This sweetness is stored in a cool place.

Making cherry and quince jam

To prepare cherry, you will need to prepare 1 kg of cherry fruits and 800 grams of honey.

The cherries should be sorted and washed, and the seeds should be removed from the fruit. The fruits are divided into two equal halves. The first half should be scrolled through a meat grinder or chopped with a blender. A homogeneous mass is placed in a saucepan along with honey. The mixture is cooked over medium heat for 13 minutes. The second part of the fruit is added to the honey, and the mixture is cooked for another 8 minutes. The resulting jam is cooled and poured into sterilized jars, hermetically sealed with a lid. The product should be stored in the refrigerator or cellar.

Jam- a type of dessert obtained by boiling fruits, berries or, less commonly, vegetables with sugar or honey for the purpose of canning. Jam is added to cakes, pastries, yoghurts, tea, spread on bread or consumed directly. Unlike jams, marmalade, confiture and jelly, jam is prepared in such a way that the ingredients retain their shape.

Jams can be either extremely liquid (compote) or extremely thick (marmalade). There is also a five-minute jam. Five-minute jam is a type of jam with a cooking time of 5 minutes. It can be prepared from various berries: raspberries, apricots, strawberries, blueberries, currants, gooseberries.

Quince jam

2 kg of honey, 1 kg of quince.

Peel the quince, cut it, remove the core, cut it into slices, put it in a saucepan, add cold water so that it covers the quince, and cook until the slices become soft. Then remove the slices and strain the broth. Put honey in a bowl for jam, pour in 1.5 cups of the decoction obtained by boiling quince, and prepare syrup. Place the prepared quince slices into the boiling syrup and cook over low heat until they become transparent.

Lingonberry jam

1 kg honey, 1 kg lingonberries, 3 pcs. cloves, a piece of cinnamon.

Sort out the lingonberries and pour in hot water, mix, place in a sieve and let the water drain. Then put the lingonberries in a bowl and pour honey, add cinnamon and cloves and cook until tender. Transfer the cooled jam into a glass jar, cover with paraffin or parchment paper, tie and store in a cool, dry place.

Cranberry-apple-walnut jam

3 kg of honey, 1 kg of cranberries, 1 kg of apples and 1 cup of nuts.

Sort the cranberries, rinse, put in a saucepan, pour in 0.5 cups of water and cook under the lid until the berries become soft. Then mash them and rub through a hair sieve. Boil honey, add grated cranberries, peeled and sliced apples, peeled nuts and cook for 1 hour.

Apple jam-jelly

600 g honey, 1 kg apples.

Peel apples (Antonovka is best) and cut them into slices, put them in a saucepan, add 2.5 cups of water, cover with a lid and cook for 30 minutes at low boil. Throw the apples into a sieve and let the broth drain. Then pour honey into the broth and cook it over low heat, skimming off the foam with a spoon. If, when pouring the hot syrup, drops of it lag behind and remain on the spoon, then the jam is ready. It should be immediately poured into glass jars (warmed up), covered with paraffin or parchment paper and stored in a cool place.

Lingonberry jelly

700 g honey, 2 glasses of lingonberry juice.

Grind the lingonberries, strain without squeezing, or pour the peeled berries into a saucepan, boil in the released juice without squeezing them, drain the juice through a sieve, strain through a canvas and cook with honey until the required thickness.

Blackcurrant jam

2 kg of honey, 1 kg of black currant.

Peel currants from twigs and dry flower cups, pour 2 liters cold water and, having removed the remains of dry cups that have floated to the surface, place the berries on a sieve and let the water drain. Add 1 glass of water to honey, prepare syrup, add black currants to it, boil and put on low heat for 45 minutes. Transfer the cooled jam into a glass jar.

Honey apple jam-jelly

600 g honey, 1 kg apples, 5 glasses of water.

Washed apples (Antonovka is best) are cored and cut into slices, placed in a saucepan and filled with water, covered with a lid and cooked for 30 minutes at a low boil. Then the apples are thrown onto a sieve and the broth is allowed to drain. After this, honey is poured into the broth and boiled over low heat, skimming off the foam with a spoon. If, when pouring the hot syrup, drops of it solidify and remain on the spoon, then the jam is ready. The finished jam-jelly should immediately be poured into glass jars (warmed up), covered with parchment paper and stored in a cool place.

Pears in honey

1 kg honey, 1 kg pears.

Cut the skin off the pears, select the seeds and boil them in half and half water with honey. When the pears can be easily pierced with straws, place them in a colander, flatten them, sprinkle with sugar and place on a baking sheet covered with straws and bake. Then take it out, dip it in syrup again and bake again. Do this three or four times. IN last time Dip pears into syrup and sprinkle lightly with cinnamon. Pears should be stored in jars.

Applesauce with honey

350 g honey, 2 cups applesauce.

Peel the apples and remove seeds, cut them, place them in a clay pot, cover with a lid, cover with dough or cover with a wet cloth and bake. Then rub the apples through a sieve, add honey and cook until thick, stirring continuously with a spoon. Ready puree dry it to prevent mold.

Assorted jam

1 kg cranberries, 3 kg honey, 1 kg apples, 1 cup walnuts.

Sort the cranberries, rinse them, put them in a saucepan, pour half a glass of water into it and cook under the lid until the berries become soft. Mash the cooked cranberries and rub through a sieve. IN enamel dishes Boil honey and add grated cranberries, cored and sliced apples, and peeled walnuts into it and cook for about an hour.

Apple cheese with honey

350 g honey, 1 cup apple mass, spices ( Orange peel, cloves, cinnamon, ginger, allspice).

Peel the apples, remove the seeds from them, cut them into pieces, put them in a clay pot, cover with a lid, cover with dough or cover with a wet cloth and bake. Rub the apples through a sieve, add honey to them, start cooking, stirring until the mixture thickens. Pour spices into the mixture, mix, place in a wet napkin, tie the napkin with a cord and place under a press. In two days the cheese will be ready. It must be stored in a dry place.

Pickled grapes

For 1 kg of pickled berries you need: 50 g sugar, 50 g honey, 200 g table vinegar, 200 g of water, 20 g of salt, 5 cloves, 5 cardamom seeds.

Wash clusters of medium-sized ripe grapes, place them in rows in a jar and pour marinade filling. You can also pickle plums, apricots and other fruits and berries. Before marinating fresh berries Blanch (scald with boiling water), then cool by immersing them in cold boiled water for a while.

Apples soaked in honey water

600 g honey, 3 tablespoons salt, apples.

Prepare a mixture from honey, salt and 10 liters of water and boil it. Wash the apples (Antonovka is best) and add honey water. In 1-1.5 months the apples will be ready.

Canned strawberries

Honey and strawberries in equal quantities.

Mix strawberries and honey, dry without kneading in the sun, put in jars and seal.

Grapes with honey

2 kg of honey, 3.5 kg of grapes, 0.5 liters of table vinegar, spices (cinnamon and cloves).

Place bunches of grapes in a wide-necked jar, being careful not to crush the berries. Then prepare a syrup from honey, vinegar and spices and boil it for 20 minutes, skimming off the foam. Pour hot syrup over the grapes and seal the jar hermetically.

Blackcurrant with honey

1 kg of honey, 1 kg of currants.

Grind the peeled and washed berries with a wooden pestle, pour in honey and mix. Place the resulting mass in glass jars, cover with paraffin paper, tie and store in a cool place.