- 2 cups water
- 2 cups fresh honeysuckle flowers
- 4 cups granulated sugar
- 2 tablespoons lemon juice
- 1 package (3 ounces) liquid pectin
- To prepare lids and bands: Place in saucepan and cover with water. Bring to simmer. Turn off heat and let sit until ready for use. Wash jars with hot, soapy water. Set aside to dry.
- To prepare flowers: Remove any stems, leaves, or brown spots. Gently rinse in colander and pat dry.
- To prepare jelly: In saucepan over medium-high heat, bring water to boil. Add flowers and any herbs you choose to use. Boil for about 1 minute. Remove from heat, and cover.
- Let infusion sit for at least 4 hours or up to 2 days in refrigerator. The longer it sits, the better flavor it will yield.
- Place fine mesh strainer or cheesecloth over mouth of quart jar. Pour infusion through strainer or cheesecloth to remove plant material.
- In large heavy-bottom saucepan or pot over medium-high heat, combine flower infusion and sugar. Stir in lemon juice, vanilla bean scrapings, and food dye, if using. Bring to hard boil (220 degrees Fahrenheit on candy thermometer).
- Add pectin and boil for 2 minutes. Remove from heat. Ladle liquid jelly into hot, sterilized jars using funnel, leaving about 1⁄4-inch headspace. Wipe rims clean with damp cloth. Cap with sterilized canning lids and bands.
- Carefully place filled jars in boiling water in stockpot. Boil for 10 minutes.
- Using tongs, remove jars from stockpot and place upright on towel. Allow to cool for at least 24 hours. Test lids for proper sealing.
For more, see Flower Jelly Recipes.