Sweet Blueberry Honeysuckle Jam

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Makes one pint of jam
2 1/2 cups fresh blueberries
1/3 cup honeysuckle syrup
1 Tablespoon fresh lemon juice
2 Tablespoons Ball low/no sugar needed pectin
1. For the Honeysuckle syrup: 
Fill a small bowl with fresh honeysuckle blossoms, then pour just enough boiling water over them to cover the blooms. Cover bowl with dish towel and let sit 12 hours. Strain liquid and discard flowers (they will be brown). Measure liquid, then pour into pot. Add the same measurement of sugar to honeysuckle "tea" (1 cup tea? 1 cup sugar). Then include 1 tablespoon of honey for every cup of liquid. Let simmer over medium heat 6-8 minutes, stirring frequently, until completely dissolved. Let cool and store in refrigerator up to 2 months.
2. For the Jam:
Place the blueberries and syrup in a pot on the stove and bring to boil.  Simmer over medium heat, stirring frequently, about 7 minutes. Remove from heat. Add lemon juice and pectin, then stir for 2 minutes to make sure pectin in completely incorporated. Let cool, then store in the refrigerator up to 2 months.

kerry guice

Member since Feb 2010

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