Honeysuckle Blossom Pineapple Jelly Food

HONEYSUCKLE BLOSSOM PINEAPPLE JELLY

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.

CORIANDER AND HONEY JELLY

Steps:

• Boil the water and coriander seeds for 2 minutes in a 3-quart saucepan. Let stand, covered, for 6 hours or overnight.
• Strain the infusion through a coffee filter and return 2 1/2 cups of the liquid to the pan.
• Add the sugar, lemon juice, and honey. Mix well. Boil hard and add the pectin.
• Bring to a boil again and boil for exactly 1 minute (use a timer). Remove from the heat and skim off any foam with a metal spoon that has been dipped in ice water.
• Pour into four sterilized half-pint jars, leaving 1/4 inch headspace.
• Wipe rims of the jars clean and place the hot lids on the jars (follow manufacturer's instructions). Place rings on jars and tighten with your fingertips until closed.
• Process for 5 minutes in a boiling-water bath. Adjust for altitude, if necessary.