Honeysuckle Blossom Jelly
Servings: 7 half pint jars
Ingredients
- 4 c honeysuckle blossoms
- 4 c water
- 2 packages powder pectin (1.75 oz. each)
- 2 Tb lemon juice
- 4 c sugar
Instructions
- To begin, bring to a boil the blossoms and water together in a large sauce pan then reduce the heat to a gentle simmer for 20 minutes, creating a "tea."
- Strain the liquid through a sieve that is lined with cheese cloth. Squeeze the cheese cloth to get every bit of the tea from the blossoms.
- Add the liquid to a large stock pot.
- Stir the pectin and lemon juice, then bring this to a boil, boiling hard for 1 minute.
- Add the sugar, stirring continually, and boil hard for another minute.
- Remove it from the heat. Skim off any foam. (See note below.)
- Ladle the jelly into hot jars, leaving 1/2 inch head space.
- Remove any bubbles with a bubble wand, then wipe the rim of the jars with a damp cloth dipped in white vinegar.
- Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jelly.
- Process in a hot water bath for 15 minutes. ( See the note about adjusting time for elevation in the article above. Processing times for canning recipes are always give for under 1000 ft elevation. You must make adjustments if you live at a higher environment.)
- After the jars have processed, turn off the heat, remove the lid of the canner, and let the jars rest for 5 minutes.
- Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use a cooling rack.
- Listen for the "pop" of success!
- The next day, remove the rings, test the seals, wash and label the jars. Store them away in the pantry.
- Enjoy!
Notes
- As you forage for the blossoms, pick the freshest, brightest blossoms you can find.
- This recipe makes 7 half-pint jars of jelly or 14 - 4 ounce jars. I normally make a combination of the two.
- To prevent the jelly from foaming when it boils, you can add 1/2 teaspoon of butter along with the pectin. That way you don't have to skim foam before jarring up the jelly. It is a safe and effective method.
See This Recipe:
https://cosmopolitancornbread.com/honeysuckle-blossom-jelly/Nutrition
Serving: 1Tb | Calories: 31kcal | Carbohydrates: 8g | Sodium: 2mg | Sugar: 7g
