Directions: |
Directions:Pack four cups with fresh honeysuckle flowers and place these bruised blooms into a saucepan, covering with an equal amount of tap water. 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, or use a jelly straining bag, and collect the flavoured liquid. Return the liquid to the saucepan and squeeze in the juice of one lemon. Add the sugar and the pectin powder, and return the saucepan to the heat. As the jelly begins to warm up, mix well so that the sugar and pectin is dissolved by the time that it begins to boil. Leave to boil for five minutes (or as per the pectin instructions) and then remove from the stove.
After skimming the surface to eliminate any unsightly foam, pour the hot honeysuckle jelly into sterile jam jars, covering each surface with wax paper before screwing on the lids, as tightly as practicable. |
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Notes: |
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Notes: This is a rather fragrant recipe and it is certainly simple, since it requires equal parts of honeysuckle blossom, water and sugar, meaning that it is really easy to adjust the quantities to accommodate available flowers.
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