Honeysuckle Jelly (Easy Recipe)

Welcome to my kitchen!

Today, I’m excited to share with you my recipe for Honeysuckle Jelly.

If you’ve never tried making jelly before, don’t be intimidated – it’s actually a lot easier than you might think, and the results are incredibly rewarding.

This particular recipe has been a favorite of mine for years, and I think you’ll love it too.

It’s sweet, delicately flavored, and oh-so-satisfying.

So, let’s get started!

5 Reasons You’ll Love This Honeysuckle Jelly Recipe

1. Unique flavor – Honeysuckle has a distinct and refreshing flavor, making this jelly unlike any other you’ve ever tasted.
2. Easy to make – With just a few simple ingredients, this jelly is a breeze to whip up in your own kitchen.
3. Versatile – Honeysuckle jelly is delicious spread on toast, biscuits, or scones, but it can also be used as a glaze for meats or added to sauces.
4. Beautiful color – The vibrant yellow hue of this jelly is sure to impress and brighten up any breakfast table or dish.
5. Low waste – This recipe uses the blossoms of the honeysuckle plant, which are often discarded, making it a sustainable and eco-friendly choice.

Essential Equipment

• Large Pot: A large pot is necessary for boiling the infusion water and making the jelly.
• Tall Jar or Pitcher with Lid: This is needed to steep the honeysuckle blossoms in the infusion water overnight.
• Sieve: A sieve is used to strain the flowers from the infusion water, ensuring a smooth jelly.
• Candy Thermometer: A candy thermometer is necessary to accurately measure the temperature of the jelly mixture.
• Jars with Lids: You’ll need several jars with tight-fitting lids to store your finished jelly.

Ingredients You’ll Need

• Honeysuckle Blossoms: 6-7 cups of honeysuckle blossoms, with the green tips removed, are the star of this recipe.
• Powdered Pectin: 6 tablespoons of powdered pectin are used to thicken and set the jelly.
• Boiling Hot Water: 4 cups of boiling hot water are poured over the honeysuckle blossoms to create the infusion water.
• Fresh Lemon Juice: 1/3 cup of fresh lemon juice is added to the pot of jelly mixture to balance the sweetness and add acidity.
• Granulated Sugar: 4 1/2 cups of granulated sugar are necessary both for sweetness and to help the jelly thicken.

How To Make Honeysuckle Jelly

1. Gather your honeysuckle blossoms. Remove all greens and debris. Rinse in a colander.
2. When removing the green tips, be sure not to remove the stamen, as it provides the amazing flavor.
3. Boil 4 cups of water.
4. 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).
5. Using a sieve, strain the flowers from the infusion water.
6. 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.
7. Stir in the sugar and continue heating on medium-high, stirring constantly.
8. When the mixture reaches 220 degrees F, it’s done.
9. Ladle the liquid into jars, leaving about a 1/2″ of headspace at the top.
10. Seal the jars with lids. Flip the jars upside down for about 10 minutes.
11. Flip them upright and place in a cool, dry place for 24 hours to continue cooling. You should hear them pop when they seal.
12. When completely cooled, be sure to test jars for proper sealing.

5 Expert Tips and Tricks for The BEST Jelly

• Use fresh honeysuckle blossoms: The potency of the honeysuckle flavor is strongest when using fresh blossoms.
• Don’t squeeze the flowers: When straining the infusion water, avoid squeezing the flowers as this can make your jelly cloudy and affect its texture.
• Use a candy thermometer: The candy thermometer is essential to check the temperature of the mixture, which ensures that the jelly sets up correctly.
• Remove foam while cooking: Remove bubbles and foam that form on top of the jelly while cooking to avoid creating air pockets and to keep the jelly clear.
• Sterilize jars before filling: Boil jars in water for 10 minutes before sterilizing, and then keep them hot until ready to use.

Recipe Variations

• Strawberry Honeysuckle Jelly: Add 1 cup of strawberry puree to the jelly mixture before stirring in the sugar.
• Mint Honeysuckle Jelly: Add a handful of fresh mint leaves to the infusion water before letting it steep with the honeysuckle blossoms.
• Hibiscus Honeysuckle Jelly: Replace half of the honeysuckle blossoms with dried hibiscus flowers for a tart and floral jelly.
• Lemon Verbena Honeysuckle Jelly: Add a handful of fresh lemon verbena leaves to the infusion water for a bright and citrusy jelly.
• Vanilla Honeysuckle Jelly: Add a split vanilla bean, scraped of its seeds, to the jelly mixture before boiling.

Storing, freezing, and reheating

• Storing: Store your jars of jelly in a cool, dark place, like a pantry for up to one year.
• Freezing: If you’d like to freeze your jelly, make sure to store it in an airtight container, leaving a 1/2-inch headspace on top. Frozen jelly can last for up to 1 year.
• Reheating: To reheat your Honeysuckle Jelly, remove the lid and transfer it to a saucepan. Warm it over low heat and stir gently until it’s melted and smooth.