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Honeysuckle
(Lonicera sp)

There are several species of wild honeysuckle found throughout the United States: Tartarian Honeysuckle (L. tatatarica) and Fly-Honeysuckle (L. canadensis) are found in the eastern half of the US while Mountain Fly-Honeysuckle (L. caerulea) can be found throughout most of the continental US and Alaska.

WARNING!!
DO NOT USE THE BLACK FRUIT OF LONICERA JAPONICA (Japanese Honeysuckle). THE FRUIT OF THIS NON-NATIVE IS CONSIDERED POISONOUS BY SOME SOURCES, BUT MANY PEOPLE HAVE GROWN UP BELIEVING IT TO BE NATIVE HONEYSUCKLE. DO NOT USE ANY PLANT FOR ANY PURPOSE WHICH HAS NOT BEEN POSITIVELY IDENTIFIED! IT IS CONSIDERED A SERIOUS PEST IN PARTS OF THE UNITED STATES!



Honeysuckle Jam

Ingredients
2 quarts ripe honeysuckle berries
½ cup water
1 cup sugar per cup of pulp
3 oz liquid pectin

Wash berries and place in saucepan. Crush with hand masher and add water and bring to a boil. Simmer for 5 minutes, then strain through a food mill. Recover juicy pulp and add sugar as directed above. Bring to a boil, then add pectin. Boil for 1 full minute. Skim off foam and pour into hot, sterile jelly jars and seal.



Honeysuckle Jelly

Ingredients
2 quarts ripe honeysuckle berries
½ cup water
1 cup sugar per cup of juice
3 oz liquid pectin

Wash fully ripened berries and place in a saucepan. Add water and bring to a boil. Simmer for 15 minutes, then remove from heat and strain through a jelly bag. Recover juice, measure it, and place into a saucepan with sugar as directed above. Mix thoroughly and boil till sugar is fully dissolved. Add pectin and boil for 1 full minute while stirring constantly. Skim off foam and pour into hot, sterile jars and seal.




©1999 by Ernestina Parziale, CH

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