Honeysuckle Jelly

Who doesn’t remember licking the sweet nectar from the ends of honeysuckle blossoms as a kid? I remember many childhood summers spent sitting in the shade, picking the little flowers one by one, pulling off their tips and sucking the sweetness out. Ah, but what a short while the honeysuckle bloomed.

What would you say if I told you that it’s possible to enjoy that same sweet flavor year round? If you are fortunate enough to have wild honeysuckle growing in your area, take a little time to pick a basket of those delicate white and yellow flowers and step into the kitchen for some homemade honeysuckle jelly. You’ll have a taste of summer even on the coldest winter days.

Honeysuckle Jelly
Yields 7 half-pints
4 cups honeysuckle flowers
4 cups boiling water
1/4 c. lemon juice
4 cups sugar
1 package liquid pectin

First you need to make an infusion to draw the flavor out of the flowers. It’s very simple. Prepare the flowers by removing the tiny green tip at the base of the petals.

Next, bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the honeysuckle flowers you’ve gathered and allow them to steep for about 45 min., stirring occasionally.

Strain the flowers from the liquid. You need two cups of the infusion for this recipe.

In the same saucepan, stir together 2 cups flower infusion, the lemon juice, and the sugar; bring to a hard boil that won’t stir down. Add the pectin and boil for 2 min; reduce heat if necessary to avoid boiling over.
Ladle into hot, sterilized jars, and screw on lids. Allow to cool for 24 hours, then test the lids to make sure the jars are properly sealed.

*I never process my jellies in a water bath canner, but you may certainly do so if it makes you feel better.
Spread on some freshly baked bread and enjoy!

32 thoughts on “Honeysuckle Jelly

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  3. This is very cool. I was wondering if you might know the botanical name of the honeysuckle. Out here in California we have several, but none are quite the same as the ones I remember from Wisconsin, as a child.

  4. I was hoping the honeybees would make a variation of this for me but it apears they would also get their heads stuck in the blossoms.

  5. we used to suck the sweetness from lilac flowers too…same technique, just way smaller flower ;-)

  6. I tried this one year, not sure if it was the same recipe, but its scrumptious! I wonder if the same basic recipe can be used for wisteria… Wisteria flowers has such a sweet tender taste…try sprinkling the flower petals into your pancake mix!

  7. @Mary Heckler.. All parts of wisteria are poisonous including the flowers. They are especially toxic to children.

  8. My husband and I made the honeysuckle jelly this week and we love it! So fun to try something new

  9. Sharon- I’m so glad to hear that you tried it and were pleased!! Thanks for sharing :)

  10. Barbara, I think the powdered pectin would work, but I’ve never tried it so I can’t say for sure. Sorry!!

  11. Julie Ann, I believe the honeysuckle we have is Lonicera japonica ‘Halliana’ (Japanese Honeysuckle). Hope that helps!

  12. Michele, you can use this same recipe and substitute rose petals instead :)

  13. My bf and I made this Sunday. I had never made jelly before, and I have to say, it was amazing! I also learned the fine art of sucking the nectar from the blossoms. :) I would suggest that you make a double batch, though….cause it tells you to make 4 cups of honeysuckle essence, and the recipe only used 2 cups of it. I wish I would have read that first! I definitely need to make more…

  14. @Susan, Yay!! I’m SO glad you tried something new and liked the jelly :) Great job!!

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