From Fiddlehead Farm …

A lot of the time when we roast strawberries for our Roasted Strawberry Preserves there is lots of extra strawberry juice left over from the roasting process. I typically separate the excess juice, and store it in giant jars in the fridge, to save for future projects. One year I used it to make Blueberry Strawberry Jam. I've also made Strawberry Jelly a few times, but not very often, I'm just not really a huge fan of using pectin. There's no particular reason why I don't use pectin very often, I guess I just associate it with the stiff, grocery store preserves I had growing up. I much prefer keeping things simple, just cooking fruit down until it reaches it's own natural set.
To make a long story short, over the years way too much of this rich, flavorful strawberry juice has gone to waste and we amass A LOT. I decided that there was no way I was going waste another drop, so David and I concocted a plan. David picked a ton of honeysuckle, and we then steeped it in the strawberry juice overnight. We turned this glorious mixture into what is technically a jelly, but is really so much more. We even made honeysuckle syrup to use for future batches once the honeysuckle is gone for the season. We're calling it Strawberry & Honeysuckle Jelly even though it should be called a jally (jam and jelly mix) because the juice is so rich and flavorful. We did end up using pectin and I am surprised by how much I am enjoying it, the texture is just right, the flavor is spot on and the color is gorgeous. Actually, I think it's possible this may be my favorite thing we've ever made. And in even more exciting news our Strawberry & Honeysuckle Jelly is a 2020 Good Food Award winner!

Ingredients: Local strawberries (specific supplier is listed on the label), organic sugar, organic lemon juice, foraged honeysuckle from our farm, Pomona Pectin.