Honeysuckle Jelly
Yields 7 half-pints
4 cups honeysuckle flowers
4 cups boiling water
1/4 c. lemon juice
4 cups sugar
1 package liquid pectin
First you need to make an infusion to draw the flavor out of the flowers. It’s very simple. Prepare the flowers by removing the tiny green tip at the base of the petals.
Next, bring 4 cups of water to a boil in a large 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. You need two cups of the infusion for this recipe.
In the same saucepan, stir together 2 cups flower infusion, the lemon juice, and the sugar; bring to a hard boil that won’t stir down. Add the pectin and boil for 2 min; reduce heat if necessary to avoid boiling over.
Ladle into hot, sterilized jars, and screw on lids. Allow to cool for 24 hours, then test the lids to make sure the jars are properly sealed.
*I  process my jellies in a water bath canner.
Spread on some freshly baked bread and enjoy!