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A traditional version of jam without unnecessary additives and thickeners. You will need: 1 kg of honeysuckle, 800 g of sugar. Preparation: Pass the honeysuckle through a meat grinder and bring to a boil. Add sugar and boil the jam until thick for 30-40 minutes, and then roll it into clean, dry jars.
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Add the lemon juice, honeysuckle liquid and sugar to a pan then bring to a full rolling boil. Once mixture is boiling, add 1 package of liquid pectin and boil for 2 full minutes. Pour into clean jars. Process in a hot water bath for 10 minutes. Jelly should set firmly wihtin 24 hours.
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Add in the honeysuckle blossoms and allow them to sit for 12 hours or overnight. Pass the honeysuckle infusion through a sieve or cheesecloth-lined colander into a large saucepan. Heat the water.
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In this Collins Country video we will show you how to easily make and can honeysuckle jelly. This video includes the recipe, step by step instructions and a.
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Bring the water to a boil and then turn off the stove. Put a lid on the saucepan and leave to stand for at least a couple of hours, to create a strong honeysuckle infusion. Stir the flowers a little during this time, to help them impart their flavours to the water. Strain the honeysuckle flowers through a fine sieve covered in a muslin cloth.
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Prepare the flowers by removing the tiny green tip at the base of the petals. Bring 2 cups of water to a boil in a med. saucepan, turn the heat off, then add the honeysuckle flowers you've gathered and allow them to steep for about 45 min., stirring occasionally. Strain the flowers from the liquid. I had a little over a cup of liquid after.
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Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently. Stir in the sugar and continue heating on medium-high, stirring constantly. When the mixture reaches 220 degrees F, it's done. Ladle the liquid into jars, leaving about a 1/2″ of headspace at the top. Seal the jars with lids.
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Remove from heat. Fill hot jars with honeysuckle jelly leaving 1/4" headspace. Wipe rims with a clean cloth. Put the lids and bands on the jars. Put the jars in the water bath canner making sure that the water covers the jar tops by at least 1". Bring water to a boil and process for 10 minutes.
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Prepare honeysuckle blossoms, boil and steep for 12 hours. Strain the liquid, boil and add other ingredients. Cook until 220 degrees. Pour into canning jars, seal, flip and rest for 10 minutes. Cool jars upright in a dry place for 24 hours.
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Get your canning pot on the stove. Strain the petals from the tea using a fine mesh strainer, a jelly bag or cheesecloth. Discard petals. you should end up with 3-3½ cups of the infusion, or tea. Add the honeysuckle tea, (you should end up with 3-3½ cups of tea) pectin and lemon juice in a large saucepan.
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Ladle into hot, sterilized jars and cap with sterilized 2 piece canning lids. Place jars in a water bath canner for 5 minutes or turn upside down on a towel for 5-10 minutes before righting. Place jars upright on a towel, away from excessive heat or drafts and allow to cool for 24 hours. Test jars for proper sealing.
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Place that 1/4 cup of sugar in a new bowl. Add the packet of powdered pectin to the 1/4 cup of sugar, and stir to combine. Add this to the honeysuckle tea & lemon juice mixture in your pot, and mix. Place on a burner turned to medium high or high heat. Stirring constantly with a spoon or whisk, bring to rolling boil.
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Step 8 - Put the honeysuckle tea in a large pot, add lemon juice and pectin. Discard the flowers and Put the honeysuckle extract6 or tea in a big pot on the stove. Add the pectin from step 5 (mixed with 1/4 cup of the sugar). Stir well. Now add the 1/4 cup of lemon juice.
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Add pectin mixture to boiling liquid and mix until fully dissolved. Add in 2.5 cups of the sugar mixing constantly. Bring to a rolling boil then boil for 1 full minute. Pour or scoop mixture into pre-paired jars leaving about 1/4 to 1/2 inch space from the top of the jar.
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Ladle jelly into hot, sterilized half pint canningjars, leaving 1/4" headspace. Remove air bubbles and refill ifnecessary. Wipe rims, and add hot lids and rings. Place the jars in thewater bath making sure that the water covers each of the jars by 1 to 2 inches.Add hot water to the canner if it doesn't measure up.
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Squeeze the lemon into the infused water and the yellow color will return. Lemon juice brings back the golden honeysuckle color. Add the box of pectin and mix well. Stir over high heat until the mixture reaches a heavy boil. Boil for one minute. Add the 3 ½ cups of sugar at once.