6-7 cups yellow honeysuckle blossoms, remove green tips
6 tablespoons powdered pectin
4 cups of boiling hot water
1/3 cup of fresh lemon juice
4 1/2 cups of granulated sugar
Gather your honeysuckle blossoms. Remove all greens and debris. Rinse in a colander.
When removing the green tips don’t remove the stamen, it will pull all that amazing flavor out.
Boil 4 cups of water.
Place the honeysuckle blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight).
Using a sieve, strain the flowers from the Infusion Water.
Heat the infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently.
Stir in the sugar and heat continue heating on medium high stirring constantly.
When the mixture hits 220 degrees you’re done.
Ladle the liquid into the jars leaving about a 1/2″ of head space at the top.
Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
When completely cooled, be sure to test jars for proper sealing.
3 cups apple juice
3 cups blackberry juice
3 -5 tablespoons lemon juice
7 cups sugar
Blend 3 cups of apple juice and 3 cups of blackberry juice together in a deep saucepan.
Cook for 5 minutes.
Add the sugar and 3 to 5 tbsp of lemon juice if the fruit juice is not tart enough.
Let the mixture boil for 1 full minute, then remove from heat.
Skim off foam and pour juice into hot, sterile jelly glasses.
Process 5 minutes in a hot water bath.
1 3/4 cup honey
1 cup clear apple juice
1 tablespoon lemon juice
3 ounces liquid pectin
Combine the honey, apple juice and lemon juice in a large pan. Bring the mixture quickly to a boil over high heat and stir in the liquid pectin.
Bring to a full boil (one that cannot be stirred down) and boil for exactly 1 minute. Remove from heat and stir. Skim off any foam that appears on the top. Pour into sterilized jars and process in water bath for 10 minutes. Store in a cool dry place.
8 ounces (WEIGHED or see * notes) almond flour
1/2 teaspoon baking soda
1/4 cup almond milk
2 tablespoons honey
1 teaspoon lemon juice
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into 10 paper liners.
Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
* notes: Weigh your almond flour or if you don’t have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.
Substitutions: Instead of almond milk you could use regular milk or coconut milk.