Honey Jelly - cooking recipe

Ingredients

2 c. honey
1 c. white corn syrup
3/4 c. water
3 Tbsp. lemon juice
1 (3 oz.) pouch liquid pectin or 1/2 (6 oz.) bottle liquid pectin

Preparation

Clean
small
jars
as if for canning. Stir honey, corn syrup, water
and\tlemon
juice in a large saucepan.
Bring to hard boil over
medium-high
heat.
Add pectin. As soon as it comes to rolling boil that can't be stirred down, time exactly 1 minute and
remove
from heat. Skim off any film.\tPour hot jelly\tin hot
jars. Leave 1/8-inch headspace. Screw on lids. Cool on
wire rack. Check for good seal.\tStore in dark place up to 1 year.