Honeysuckle jelly

Would you like to make delicious honey suckle jam/jelly

Well do I have the recipe for you

First of all your gonna need to know which honeysuckle to pick from

                      Lonicera albiflora

~~~~~~~~~~~white honeysuckle~~~~~~~~~~

Plant Characteristics of the white honeysuckle

Duration: Perennial

Habit: Vine

Leaf Retention: Deciduous

Leaf Arrangement: Opposite

Leaf Complexity: Simple

Leaf Margin: Entire

Leaf Apex: Apiculate

Leaf Base: Rounded

Fruit Type: Berry

Size Notes: 4-10 feet tall.

Flower: Flowers in 2 inch clusters

Fruit: Red

Luckily you will only need the flowers but unluckily you will need (2 cups) of them

After you've collected all the honeysuckles you need, you should then wash them lightly and let them dry

~~~~ (Doesn't that look so beautiful :heart: )~~~~~~

After you have washed them you should then bring them to a boil with 2 and a half cups of water

After they start to boil take them off and let it soak for an hour

The water will become golden and that's when you want to strain them through a coffee filter to take out any particles that made it through the wash

                              Ingredients

- 4 cups of sugar

- 1-2 lemons depending on size (I used lemon juice)

- 2 to 2 and 1/2 pack of dry pectin

~~~~~~~~~~~~~~~That's it!~~~~~~~~~~~~

Add everything but the pectin to the pot and stir while you turn it to medium high.

While the sugar is melting get you a deep wide pot and add your jars and water that's about 2 inches above the jars you also want something on the bottom to not trap air under the jars .. drastic measures you could use a towel or tinfoil but wouldn't recommend

Boil those suckers for 10 minutes or more depending on your location (I do 11 minutes to be safe)

By now your sugar should be melted and it's time to clean up and grab a towel and grab your tools for the job

Lay everything out and when the jars are done ladle the jam I to the jars leaving about 1/4 inch space from the top ( doesn't have to be super accurate)

also make sure you use a damp cloth or paper towel to wipe the edges

Close the lid tight using the towel to grip the glass (or a oven glove)

Put those suckers back in the water for another 10 minutes and when the timer goes off pull them out to rest (I leave a little water on the top because my brains feels like it does something)

You will know when the cans have sealed because they will pop (you can also test with a spoon tapping the top lightly to listen if it's hollow or not)

Hopefully it sets sometimes the pectin wants to be dumb

Then you can open it up and enjoy

It's delicious on cheese and crackers like brie