Monday, June 2, 2014

How to make honeysuckle Jelly

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.

1 comment:

Marlene Brooks said...

This sounds really good!

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