Honeysuckle Blossom Jelly
Yields 6 Half-Pint Jars. This smooth jelly tastes just like those sweet blossoms you enjoyed as a kid. It's like childhood memories in a jar!
Ingredients
- 2 Cups Prepared Honeysuckle Blossoms
- 2 Cups Boiling Water
- 4 Cups Sugar
- 1/4 Cup Lemon Juice
- 1 3-oz Pkg Liquid Pectin
Instructions
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To make an infusion, first prepare the flowers by removing the tiny green tip at the base of each blossom.
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Next, bring 2 cups of water to a boil in a large saucepan, turn the heat off. Add the honeysuckle blossoms & stir, then cover the pan. Allow them to steep for about 45 minutes, stirring occasionally.
(note: I’ve refrigerated the cooled infusion containing the blossoms overnight, and although the infusion was dark green when I strained it, the jelly ended up golden yellow and even more intensely flavored…)
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Strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan. (if volume boiled down in making the infusion you can add a little water to make up the 2 cups)
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Add lemon juice and sugar and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. (220 degrees)
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Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over – the mixture will rise quite a bit when it’s boiling so it’s best to use an over-sized pan.
Recipe Notes
To Water-Bath Can: Ladle jelly into hot, sterilized jars, and screw on canning lids. Place jars in boiling water of a water-bath canner for 5 minutes. Remove jars and place on a towel, out of drafts and allow to cool for 24 hours. After 24 hrs test the lids to make sure the jars are properly sealed.