Best 2 Basic Honey Jelly Recipes

Indulge in the delightful world of honey jelly, a culinary marvel that captivates taste buds with its luscious texture and enchanting flavors. This versatile treat, crafted from the golden nectar of honey, transforms into a shimmering, translucent delight, perfect for spreading on toast, dolloping on ice cream, or incorporating into your favorite recipes. Embark on a culinary adventure with three enticing honey jelly recipes, each offering a unique twist on this classic confection. Experience the simplicity of Basic Honey Jelly, a fundamental recipe that yields a smooth, subtly sweet spread. Discover the vibrant Lemon Honey Jelly, infused with the zest of citrus, offering a refreshing and tangy treat. Elevate your taste buds with the luscious Strawberry Honey Jelly, bursting with the juicy sweetness of ripe strawberries, creating a delectable symphony of flavors. Prepare to be captivated by the magic of honey jelly, a culinary treasure that will elevate your breakfast, desserts, and snacks to new heights of enjoyment.

Let's cook with our recipes!

BASIC JELLY

Basic Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

Ingredients

3 pounds fruit, cut into 1-inch chunks if large, stone fruit pitted
Water (see amounts, below)
Sugar
2 tablespoons fresh lemon juice
Coarse salt

Steps:

Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

HONEY LEMON JELLY

Honey Lemon Jelly image

I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. -Ramona Wysong, Barlow, Kentucky

Provided by Taste of Home

Time 55m

Yield 3 half-pints.

Number Of Ingredients 4

Ingredients

2-1/2 cups honey
3/4 cup lemon juice
6 tablespoons grated lemon zest
1 pouch (3 ounces) liquid fruit pectin

Steps:

In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

Use a candy thermometer: This is the most accurate way to measure the temperature of the jelly and ensure that it reaches the proper set point.
Prepare your jars and lids in advance: Sterilize the jars and lids by boiling them in water for 10 minutes. This will help to prevent bacteria from growing in the jelly.
Do not overcook the jelly: Overcooking the jelly will cause it to become tough and chewy. Remove the jelly from the heat as soon as it reaches the desired temperature.
Let the jelly cool completely before storing it: This will help the jelly to set properly and prevent it from becoming runny.
Store the jelly in a cool, dark place: This will help to preserve the flavor and color of the jelly.

Conclusion:

Making basic honey jelly is a simple process that can be enjoyed by people of all ages. With just a few ingredients and a little bit of time, you can create a delicious and versatile spread that can be used on toast, crackers, or even as a glaze for roasted vegetables. So next time you're looking for a sweet and flavorful treat, give this basic honey jelly recipe a try.