This week I made a batch of Honeysuckle Jelly. We've got a ton of it that grows in our backyard and it smells so good. Eating it on toast captures that lovely smell and the taste can't be beat!
Here's how I did it:
Picked honeysuckles. Rinsed them. Pinched off green tip on base of each one. Placed in pot and poured boiling water on top (about 2-3 cups). Let steep for several hours. Poured "tea" in jars and let sit in refrigerator overnight. (I could have canned it that day but was saving it for the next day)
Poured the "tea" in pot (2 cups), added lemon juice (1/4 cup) and heated up. It turns a lovely yellow color when you add the lemon juice. Then, added one box of Sure Jell Pectin to the pot.
Brought to a full rolling boil and then added 4 cups sugar (which I pre-measured) and brought to a full rolling boil. Timed for one minute and then removed from heat and skimmed off foam and ladled into jars. (follow standard canning instructions)
This is what I got:
It's so yummy!
It made 4 jelly jars worth.
Last week a friend asked me to sew her a cell phone holder that she wanted to give to a friend. So I took out my supplies and started to d...
*If you wish to share this pattern with others, please send them the link rather than copying and pasting the pattern. One of my k...
I bought some red netting the other day to try making a different crocheted pot scrubber. I was talking to a friend of mine about a scrubbe...
I've talked before about acrylic dish cloths versus cotton but I was doing some research yesterday on tawashi patterns and one of the th...