Honeysuckle Jelly Recipe

By Staff
4 8-ounce jars SERVINGS


  • 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.

  • Published on Jun 6, 2017
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