Honeysuckle Blossom Pineapple Jelly Recipes

HONEYSUCKLE BLOSSOM PINEAPPLE JELLY

Steps:

• Pour boiling water over flowers and allow to steep at room temperature till cool then place in refrigerator for overnight.
• Keep the mixture in the 'fridge and use it within one week.
• Drain the liquid from the flowers using a coffee filter or cheese cloth. Measure 4 cups of the liquid, add to large pot with pineapple juice, pectin and lemon juice. Bring to a boil, then add sugar. Bring to a boil again, boil for a minute and a half to 2 minutes. Remove any skim on top.
• Ladle immediately into hot, sanitized jars. Add caps and rings. Process in boiling water bath for 5 minutes, if desired.

PINEAPPLE PEPPER JELLY

Steps:

• BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• Drain jars well before filling.
• PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• Add finely ground peppers to juice.
• STIR sugar into juice in saucepot.
• Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat & skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• Cover; bring water to gentle boil & process 5 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.

BASIC HONEY JELLY

Steps:

• Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

KUDZU BLOSSOM JELLY

Steps:

• Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
• Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
• Strain liquid through a colander into a Dutch oven, discarding blossoms.
• Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
• Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.
• Remove from heat; skim off foam with a spoon.
• Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
• Wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling water bath 5 minutes.
• Cool jars on wire racks.
• NOTE: Blossom liquid is gray until lemon juice is added.

HONEY JELLY

Steps:

• Combine honey, apple juice and lemon juice in a large pan.
• Bring the mixture to a boil over high heat and stir in the liquid pectin.
• Bring to a full boil again and boil for one minute.
• Remove from heat, stir, and skim off foam on top.
• Pour into sterilized jars and seal with paraffin.