My very dear friend came for a visit and we dug out my caner for the first time this year and got it going. We made a small batch of my special honeysuckle rose jelly. It's light and fragrant, the perfect compliment to sweet biscuits or short breads. I also like to use it in jam tarts. It's so wonderful to be in the kitchen with friends. It was really a treat for me. I love making jams and jellies, and it's not easy with a broken foot. But we got it done together with team work and lots of laughs.
I don't measure things exactly, but this is my method for honeysuckle rose jelly:
I pick fresh flower petals from my yard, steep them in 4 cups of boiling water for about 8 hours. After straining them through a cheese cloth, I retain the liquid and toss the plant matter. I add about a quarter cup of apple juice, two tablespoons of lemon juice, a quarter cup of honey, and 3 cups of sugar. I mix two boxes of low sugar pectin with another half cup of sugar. When the liquid is boiling, I slowly whisk in the pectin sugar mixture. I let it boil for about 3 minutes then check the set of the jelly. I might add more pectin or sugar, or let it boil a bit longer until I get the set I am looking for. Then in the caner it goes!