Recipe: Soft Refrigerator Honeysuckle Jelly
As the summer heats up, cool down with fresh recipes from our Savor the South® Sampler series! Every Tuesday this summer we’ll be featuring a new recipe from one of our Savor the South® cookbooks. Rediscover some of your favorite summer dishes and ingredients with a southern twang, like catfish burgers, sweet potato hummus, or a new twist on Eggs Benedict (bourbon, anyone?).
Today’s recipe is from Andrea Weigl’s Pickles and Preserves: a Savor the South® cookbook. Weigl is the food writer for the Raleigh News & Observer and lives in Raleigh, North Carolina. Her recipe transforms a childhood favorite—honeysuckle flowers—into a unique jelly. Spread it on toast or enjoy over fresh fruit for a nostalgic treat.
Connect with Weigl on Twitter @andreaweigl, and “like” the Savor the South® book page on Facebook for more news and recipes. Also, check back here next Tuesday for another Savor the South® Sampler recipe!
Soft Refrigerator Honeysuckle Jelly
- 4 cups honeysuckle blossoms packed but not crushed, green parts removed, including leaves and tips
- 5 1/3 cups cool water
- 1/2 large lemon (juice only)
- 2/3 cup sugar
- 4 Tbsp instant pectin (also called no-cook freezer pectin)
- Place the honeysuckle blossoms in a large nonreactive bowl and add the water. Use a plate to weigh down the flowers so they’re completely submerged. Let sit out overnight.
- The next day, strain the juice from the blossoms and reserve. Measure out 1 2/3 cups honeysuckle infusion and place in a bowl. Add the lemon juice.
- Combine the sugar and pectin in a large bowl. Stir to prevent lumps of pectin in the jelly.
- Pour the honeysuckle mixture into the bowl with the pectin and sugar. Stir briskly with a whisk for 4 minutes until the mixture is thoroughly combined and starts to thicken.
- Ladle the jelly into clean plastic freezer jars, seal with lids, and place in the refrigerator. The jelly will be soft set after 24 hours and will keep for 1 month in the refrigerator.
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