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How To Make Honey Jelly

These days TikTok meal statistics, users at the well-known platform have been sharing films of a brand new modern-day snack best for summertime and the nice and cozy climate that incorporates it and is extremely easy to make.

This cutting-edge viral recipe of the instantaneous is called honey jelly. It includes popping some honey into the freezer for a few hours until it boasts a jelly-like consistency. One of the primary honey jelly TikToks has become published through the way of a consumer using the control @random.Videoslmaooo. “You freeze, honey,” she states in a video shared earlier this month.

The TikToker starts offevolved by pouring approximately tablespoons of Honey into an empty water bottle. “I positioned the cap on,” she explains as she shops the bottle in her freezer upside down. “Some people go away it to freeze for a whole day, but I’m best going to freeze it for 2 hours.”


34 fl. Oz.. (50 oz.. Weight) Mild Honey (warmed to one hundred forty-a hundred and sixty° F)
1/2 Cup (2 oz. Weight) Pacific Pectin Mix
2 Cups (17 oz.. Weight) Water


Pour water right proper right into a pot.
Aggressively stir the Pacific Pectin mixture into the water.
Stir while heating the combination to a boil.
Boil for approximately one minute till pectin dissolves.
Stir warmed Honey into pectin answer.
Fill jars.

DirectionsInstructions Checklist

Step 1
Grate rind from enough lemons to degree four teaspoons; set apart.

Step 2
Squeeze juice from enough lemons to diploma three/four cups; pour lemon juice thru a twine-mesh strainer, discarding seeds and pulp.

Step 3
Combine rind, juice, and Honey in a 6-quart saucepan, stirring well.

Step 4
Bring aggregate to a rolling boil over high warmth, stirring continuously. Quickly stir in pectin. Return aggregate to a rolling boil, and boil, constantly stirring, for 1 minute. Remove from warmth; skim off foam with a metal spoon if vital.

Step 5
Pour jelly rapidly into heat, sterilized jars, filling to at least one/four inches from pinnacle; wipe jar rims. Cover right away with metallic lids and screw-on bands. Process jars in the boiling-water tub for 5 minutes. Cool on wire racks.

Baked Feta Pasta 01:12


Cherry tomatoes and a whole block of feta are baked till gentle and melty, then tossed with garlic, basil, and cooked rigatoni for a simple, shabby dish.
Whether you’re an avid TikTok patron or the simplest informal Instagram purchaser, through using way of now, you’ve in all likelihood seen the baked feta pasta taking the social media international utilizing the use of the usage of the hurricane. Finnish food blogger Jenni Hayrinen first created the dish again in 2019 (growing the hashtag #uunifetapasta). However, it’s smooth to see why this recipe has finished viral reputation: Cherry tomatoes and a whole block of feta are baked till bursting and softened, then tossed with garlic, basil, and easy pasta for an incredibly cheesy dish. With many versions and rave evaluations doping up throughout the internet, we determined to try this recipe. Here are some essential suggestions and guidelines to make this dish a first-rate fulfillment — and how you can make our model of Baked Feta Pasta.

Don’t Over It On the Pasta

Many TikTok movement photos display customers making this dish with a pound of pasta. Resist the urge to use the entire situation and use 8 to 10 ounces. You want the baked tomato and feta sauce to coat the pasta well. Any more pasta will make for a dry dish.

Short Pasta Is Preferred

Use short pasta for this recipe, including a rigatoni, penne, or fusilli in a long noodle like spaghetti or linguine. Short pasta will stir into the hearty sauce and be extra exciting. We particularly love how the sauce gets caught inside the nooks and crannies of mezze rigatoni!

Save Your Pasta Water

Once the pasta is finished boiling and al dente, reserve a number of your pasta water, then drain. A splash of this warm, starchy water will assist in loosening the sauce if it becomes too thick.

Get Good-Quality Feta

Make nice to shop for fantastic-exquisite feta for this recipe, in particular, because it’s the precept issue and taste of this dish! We advocate using a medium or business enterprise Greek feta made best from sheep’s milk. Feta crafted from cow’s milk inclines to be crumblier and sourer in flavor compared to differing types.

Don’t be Afraid of the Amount of Oil

The olive oil saves the tomatoes from burning, and it also allows you to prepare dinner (or confit) the tomatoes, offering a clean and rich mouthfeel. I promise you to want to apply the whole half of the cup!

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