Honeysuckle Blossom Pineapple Jelly Recipes

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.

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.

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.