Honeysuckle Blossom Pineapple Jelly Recipes
KUDZU BLOSSOM JELLY
Kudzu blooms the end of July through September. It has attractive bunches of delicate purple flowers with a fragrance reminiscent of grapes which may be used to make a unique jelly to spoon over cream cheese, or melt and serve over waffles and ice cream. Make sure picking area has not been sprayed with chemicals to kill the kudzu. Overnight steeping is not included in the preparation time. Posted in response to a forum topic.
Provided by Molly53
Categories Free Of...
Time 35m
Yield 6 Half Pints, 36 serving(s)
Number Of Ingredients 5
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.
HONEYSUCKLE BLOSSOM PINEAPPLE JELLY
A delicious golden jelly that tastes a bit like honey with a hint of pineapples.I you enjoyed my dandelion jelly give this one a try!
Provided by Rita1652
Categories Jellies
Time 2h
Yield 7 8 ounce jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 570.6, Fat 0.1, Sodium 6.6, Carbohydrate 147.2, Fiber 0.1, Sugar 145.9, Protein 0.1
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- To make an infusion, first prepare the flowers by removing the tiny green tip at the base of each blossom.
- Next, bring 2 cups of water to a boil in a large saucepan, turn the heat off. Add the honeysuckle blossoms & stir, then cover the pan. Allow them to steep for about 45 minutes, stirring occasionally. (note: I’ve refrigerated the cooled infusion containing the blossoms overnight, and although the infusion was dark green when I strained it, the jelly ended up golden yellow and even more intensely flavored…)
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