Honeysuckle Jelly

Sweet taste of summer in a jar. Brings back childhood memories of the fragrant little blossoms and the tiny drop of nectar you placed on your tongue.

Course Condiments Sauces and Dips

Cuisine American

Keyword easy condiment recipes

Prep Time 25

Steeping Time 12

Total Time 12 25

Servings tablespoons estimated

Calories 94kcal

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.
Bring 4 cups of water to a rolling boil.
Once the water is at a full boil, 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. Wipe the rim of the jar with a clean kitchen towel so there is no liquid trapped under the lid.
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 12-24 hours to continue cooling. You should hear them pop when they seal.
When completely cooled, be sure to test jars for proper sealing.