Honeysuckle and Lemon Jelly
Ingredients:
4 cups water
4 cups fresh Honeysuckle flowers
2 cups fresh squeezed lemon juice 1-2 cups organic Turbinado sugar
1 package Pomona’s Universal Pectin
To make an infusion, prepare the flowers by removing the tiny green tip at the base of each blossom.
Next, bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the honeysuckle blossoms, covering the pan after blooms are placed in water. Allow them to steep for about 45 minutes, stirring occasionally.
While the honeysuckles are infusing add 4 tsp of pectin to sugar and set aside.
Once the infusion is done strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan.
Add lemon juice.
Add 4 tsp of calcium mixture from Pomona’s Universal Pectin to the honeysuckle/lemon mixture. (follow directions for juice jelly from packet)
Add the sugar mixture to honeysuckle and lemon mixture and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. Add a dollup of butter to mixture if it foams.
Ladle jelly into hot, sterilized jars, and screw on canning lids. Place jars in boiling water of a water-bath canner for 10 minutes. Remove jars and place on a towel, out of drafts and allow to cool for 24 hours. After 24 hrs test the lids to make sure the jars are properly sealed.
Enjoy on some warm Dave’s Killer Bread. YUM!
Ingredients:
4 cups water
4 cups fresh Honeysuckle flowers
2 cups fresh squeezed lemon juice 1-2 cups organic Turbinado sugar
1 package Pomona’s Universal Pectin
To make an infusion, prepare the flowers by removing the tiny green tip at the base of each blossom.
Next, bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the honeysuckle blossoms, covering the pan after blooms are placed in water. Allow them to steep for about 45 minutes, stirring occasionally.
While the honeysuckles are infusing add 4 tsp of pectin to sugar and set aside.
Once the infusion is done strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan.
Add lemon juice.
Add 4 tsp of calcium mixture from Pomona’s Universal Pectin to the honeysuckle/lemon mixture. (follow directions for juice jelly from packet)
Add the sugar mixture to honeysuckle and lemon mixture and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. Add a dollup of butter to mixture if it foams.
Ladle jelly into hot, sterilized jars, and screw on canning lids. Place jars in boiling water of a water-bath canner for 10 minutes. Remove jars and place on a towel, out of drafts and allow to cool for 24 hours. After 24 hrs test the lids to make sure the jars are properly sealed.
Enjoy on some warm Dave’s Killer Bread. YUM!
Mixed Bean Soup
I made this recipe in my crock pot. You could do this on the stove as well. But since I do everything in the crock pot these days I'll just write how I made this in the crock pot.
2 cups mixed beans (I used Bob's Red Mill 13 bean soup mix) You can use whatever beans you'd like
2 1/2 Qts (10 cups) water or chicken stock
2 chicken breasts cooked and cubed
2 large handfuls chopped kale
2 large sweet potatoes cubed
2 handfuls chopped celery
1 onion chopped
1 1/2 tsp chili powder
3 tsp garlic or 3 cloves
Soak beans overnight.
Strain and rinse beans. Place beans in crockpot add water or chicken stock. (I used 4 cups chicken stock and 6 cups of water because that is what I had on hand)
Add rest of ingredients to crock pot.
Cook on high for 6-8 hours.
Optional add shredded raw sharp cheese and a dolup of sour cream.
Yum enjoy!
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