Honeysuckle Jelly
The sweet taste of childhood summers fills this jar of Honeysuckle Jelly. It’s a mixture of summer and childhood and can be used for so many things!
I know a couple of months back I was obsessed with Honeysuckle.
I discovered it had so many uses and I adore it in all the things.
Okay maybe not everything but there are a lot of things that Honeysuckle really adds flavor too – and this Honeysuckle Jelly is incredible!
It’s a mixture between the taste of summer or the sweetness of childhood all wrapped up in a flavorful, delicious Jelly.
A jelly that makes some of the best sandwiches I’ve ever eaten! Absolutely incredible!
I remembered trying Honeysuckle Jelly when I was much younger, and I knew I wanted to make some.
I was dying to find that flavor again. I seem to have found it with this recipe.
I won’t lie, it takes a lot of those beautiful little blossoms to get a good flavor, but it’s totally worth it!
I always grab way more than I need which is like shopping bags full.
But I always find a use for them and because of this I have plenty of recipes to share.
I have no qualms about sticking my spoon right into that jar and taking a big old bite of that jelly straight off the spoon.
It’s the perfect amount of sweet, with a floral undertone.
It’s incredible!
And it’s not just good on bread.
It’s great on pancakes, waffles, ice cream and more!
And if you want even more honeysuckle recipes, just check out these honeysuckle recipes.
Are you ready to make your own Honeysuckle Jelly?
Below the recipe are recipes for even more fun with Honeysuckle!
Honeysuckle Jelly
Ingredients
- 6-7 cups yellow honeysuckle blossoms remove green tips
- 6 tablespoons powdered pectin
- 4 cups of boiling hot water
- 1/3 cup of fresh lemon juice
- 4 1/2 cups of granulated sugar
Instructions
- Gather your honeysuckle blossoms. Remove all greens and debris. Rinse in a colander.
- When removing the green tips don't remove the stamen, it will pull all that amazing flavor out.
- Boil 4 cups of water.
- Place the honeysuckle blossoms in a tall jar or pitcher with a lid, and pour the hot boiling water over them. Allow this to sit for 12 hours (overnight).
- Using a sieve, strain the flowers from the Infusion Water.
- Heat the infusion water in a large pot on the stove until boiling. Add the powdered pectin and the lemon juice. Boil for 1 minute, stirring frequently.
- Stir in the sugar and heat continue heating on medium high stirring constantly.
- When the mixture hits 220 degrees you're done.
- Ladle the liquid into the jars leaving about a 1/2" of head space at the top.
- Seal the jar with the lids. Flip the jars upside down for about 10 minutes.
- Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
- When completely cooled, be sure to test jars for proper sealing.
Want a few more unique jelly/jam recipes?
A little bit of sunshine in a jar. This Blood Orange Marmalade has a sweet, yet subtly tart citrus flavor that makes you think of a sunny day!
This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on.
The sweet summery goodness of Blueberries, the tangy taste of lemon and the sweet spiciness of basil combines in this gorgeous and very delicious jam.
The sweet taste of summer in a jar of Watermelon Jelly. This jelly is delicious and goes great on a slice of bread, topping pancakes or waffles or even used in fruit salad or baked goods.
This sounds amazing! Do you not need to put the jars in a hot bath?
You can obviously, but we have yet to make this amount and not have it gone in a couple of weeks. If you double the recipe you can do that.
How long for water bath jelly jar size?
Julie, you can process 5 minutes in a boiling water bath. I hope that helps!
I’ve never tried having this on my toast. Looks so light and refreshing!
Thank you! It’s fabulous and so unique and different.
I made this once and it was so good. We used it for so many different things. I forgot about it last year and I think honeysuckle should be blooming soon and I need to make some again.
We love honeysuckle here and we are chomping at the bit to get back out there and pull some more. Spring get here soon! Thanks for the sweet comment!
We made this over the weekend and finally got to try some tonight on some biscuits and wow! I am so happy I found this recipe.
There are two kinds of honeysuckle bushes.Are you using the kind pictured that are small and Bush like?
We did use the ones pictured, however I can assure you our honeysuckle bushes are HUGE. Much taller than I am in most cases. I have a suspicion that you can use ANY sweet fragrant honeysuckle, so I would think the same would apply no matter what. Good luck!
I made this and it’s soooo yummy! I Made 3 batches but unfortunately 2 of the 3 didn’t set (I over boiled due to a cow getting loose, yes he did it twice), so I now have what I call Honey Suckle ‘Syrup’. Used it to glaze a ham the other day and oh my was it tasty! We’ve also used it on pancakes as a maple syrup substitute. Good to know that even the oopsie jars can be used!
Frances, No “oopsie” jars are ever wasted at our farm either! Even when it doesn’t set, it’s still good for so many things. We like to mix our flower jellies into plain yogurt and then add fruit. I bet that ham was fabulous!
I made this over the weekend and it’s delicious, but way too thick. Once it’s in the fridge, it’s so thick that it’s basically solid candy in a jar.
I’m sorry you had trouble with this. We tested this recipe multiple times and have yet to encounter this.
However, I decided to try to go on a hunt and see if I could find out first, what caused it and secondly how to fix it.
So the National Center for Home Food Preservation says “Stiff jams or jellies may result from
In the case of too little sugar, excessive cooking to concentrate the sugar to the jellying point is required. Too much under-ripe fruit can result in too much pectin.”
You can read more here: https://nchfp.uga.edu/how/can_07/stiff_jelly.html
There are other suggestions on how to use the jelly even though it is harder.
I also read a few places where others mentioned heating the jelly a few seconds in the microwave and it becomes spreadable.
I hope some of these ideas worked for you.
Do I measure the honeysuckle by packing in measuring cups or just by scooping up a cup full after cleaning them
Want to make sure I have enough
Thanks
Hi there Judy, So I’ve made this dozens of times, and I have done it both ways. If you really pack them down, they will give a much stronger flavor. But some Spring and Summer seasons, there is just less to be had, or I missed my window of opportunity, and I’ve had to simply just scoop up what I could get. The main difference is how MUCH flavor you wind up with. Even with simply scooping, I have adjusted the recipe to reflect the right amount of flavor. With only scooping them and filling them. I do try to push them down a little bit and get as much as I can in each cup, but you will still wind up with a beautiful, floral almost honey like flavor no matter which one you choose. I hope that helps!
Good luck!
Your recipe was intriguing. I tried to divide the recipe to just make one jar because I wasn’t sure I would like the taste of honeysuckle jelly. Mine didn’t set, maybe I miss calculated when I divided the recipe. I’m not one to fret over such things, I found a great use for the syrup 🙂 Gin, a squeeze of lemon, some honeysuckle syrup and a splash of club soda. Worth a repeat try for sure. I just know I would love this as a jelly too. Thanks for sharing your wonderful recipe.
Can you not use white blossoms, only yellow?
If you would like to use white blossoms, you can, but the yellow are the most fragrant and full of the most nectar, which is why we recommend using those. You may need to adjust the quantity you use to allot for more flavor. I hope this helps explain it!