Depending on the amount of sugar, honeysuckle jelly can be sweet or sour – whichever you like. I prefer to make it not too cloying, so that the natural berry sourness is preserved. But be sure to try the drink in the process and decide for yourself.
Ingredients
- Honeysuckle - 300 g
- Water - 2 l
- Sugar - 120 g
- Starch - 3 tbsp.l .
Step-by-step cooking recipe
Dilute the starch in a glass of water until dissolved.
Grind the honeysuckle through a sieve. Fill the cake with the remaining water.
Bring to a boil, add sugar and boil the broth for 10 minutes.
Strain the broth. Add the juice to it and bring it to a boil again.
Pour in the starch, stirring. Boil the jelly for another 3 minutes.
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