Adapted from Ideals Family Cookbook · Mrs. J. H. Blackburn
Honey Jelly
Ingredients
- 2½ cups honey
- ¾ cup lemon juice
- ½ cup liquid pectin
Directions
- Combine the honey and lemon juice in a sufficiently large saucepan.
- Heat, stirring, and bring to a full rolling boil.
- Add the liquid pectin, stir, and boil for 2 minutes longer, according to the original recipe.
- Transfer carefully to clean, heat-safe jars or containers. Allow to cool promptly and refrigerate. Do not use the vintage paraffin sealing method.
Original cookbook attribution
“Honey Jelly” was contributed by Mrs. J. H. Blackburn to the Ideals Family Cookbook. The original uses 2½ cups honey, ¾ cup lemon juice and ½ cup liquid pectin. It brings honey and juice to a full rolling boil, then adds pectin and boils another two minutes. Its final directions specify sterilized jars sealed with paraffin.
Modern storage adaptation
Paraffin wax sealing is not recommended for safe home preserving. This version is a refrigerator jelly, not a shelf-stable canned product; simply sterilizing jars does not provide a safe canning process. No shelf-stable processing time has been validated for this recipe. Refrigerate promptly and use while fresh. For shelf-stable honey jelly, use a tested recipe and its exact processing instructions.
Recipe development note
Pectin brands and formulas vary, so set and yield may differ from the historical result. The quantity of liquid pectin is preserved as dictated, not silently replaced by a modern pouch size.