This sweet  jelly stays on a biscuit for a delicious “no mess” treat.

MAKES ABOUT FOUR 8-OUNCE JARS

INGREDIENTS

• 3 cups honey
• 1 cup water
• 1 pouch (3 ounces) liquid pectin

INSTRUCTIONS

1. In a large saucepan, combine the honey and water, then bring to a full rolling boil over medium-high heat, stirring constantly.
2. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
3. Remove the pan from the heat and quickly skim off any foam.
4. Immediately ladle the jelly into hot jars, leaving ¼-inch headspace. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes (see p. 34 for instructions). Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• Clover honey or orange blossom honey are wonderful choices to use for making this delightful jelly.