by Texas Homesteader ~
Honeysuckle jelly made with the sweet blossoms of honeysuckle tastes just like the blossoms I enjoyed as a child. The jars from this honeysuckle jelly look like they contain summer sunshine! Makes a great gift too.
Texas Honeysuckle Blossoms
Here in NE Texas the honeysuckle is blooming. Aaaahhh sweet childhood memories of my siblings and me standing around a honeysuckle vine under that blue sky, pulling the fragrant flowers and sucking the sweet honey from the blooms.
I decided to use those honeysuckle blooms to make jelly so I could taste those wonderful memories once more.
Harvesting & Preparing Honeysuckle Blossoms
I have very limited honeysuckle vines here on the homestead. But thankfully my mother has a bumper crop.
This time of year finds me in her yard picking those delicious blooms.
What Do You Do To Honeysuckle Blooms For Jelly?
Most Importantly: Make sure you’re collecting sweet, fragrant, fresh and fully-open blossoms for the best results.
Don’t use blossoms that may not yet be fully mature, nor old or wilted blossoms.
You want to gather only blossoms at the peak of their bloom, filled with that sweet nectar!
If needed you can lightly rinse the blossoms in a colander. I usually do not since I don’t want to rinse away any of that sweet nectar.
Cut the tiny green bulb from the base of each of the blooms.
This leaves only the petals and the nectar.
(This step is somewhat tedious, but leaving the green bulb on the blossoms could add a bitterness to the jelly.)
NOTE: Use care not to pull out the stamen inside the bloom when cutting away the green bulb, as it will remove much of that sweet nectar you’re after!
When your honeysuckle flowers are prepared you’re ready to make an infusion.
Making A Honeysuckle Blossom Infusion
To make the infusion, boil 2 cups of water in a large saucepan. Then remove the pan from the heat.
Add 2 cups of prepared honeysuckle flowers, stir and cover the pan to allow the blooms to steep for 45 minutes.
I stir my infusion every 15 minutes or so since I want all the delightful nectar transferred into my infusion!
Strain the petals from the water and measure out 2 cups of Honeysuckle blossom infusion to make your jelly.
Will Jelly Set If I Cook A Double Batch At The Same Time ?
In my experience, trying to cook double the recipe at one time can result in failure of the mixture to jell properly.
Instead of jelly you could end up with “Honeysuckle Honey”. It’s still delicious just not thick.
Ask me how I know… Eh hem!
So only make one batch at a time, don’t try to cook a double batch at the same time.
If desired and to save time, feel free to do as I do & make double the blossom/water infusion at one time. Make a batch of honeysuckle jelly with one half and store the other half of the infusion in the refrigerator for up to 2 days and make your second batch separately.
Making Honeysuckle Jelly
To make honeysuckle jelly place the following ingredients into a deep saucepan:
2 cups honeysuckle blossom infusion
2 Tablespoons lemon juice
4 cups of sugar
Turn stove heat to medium and stir until sugar is completely dissolved.
Expert Tip: Bringing a sugary mix to a rolling boil will cause the mixture rise quite a bit inside the pan. To keep mixture from boiling over, be sure to use an oversized pan to allow for plenty of expansion room.
When sugar is dissolved turn the heat on medium high and bring the infusion to a boil, stirring constantly. Continue to cook until you reach a hard boil that cannot be stirred down (in my elevation that’s 220 degrees F – your elevation may require a different temp. See table below).
Add liquid pectin and continue at a hard boil for 1 minute. Then remove the pan from the heat.
Honeysuckle Jelly Can Be Water-Bath Canned
You can preserve this honeysuckle jelly with simple water-bath canning.
Ladle hot jelly into hot sanitized half-pint canning jars (leave only 1/4″ headspace).
Place 2-part canning lid/ring onto each jar & place jars into the rack of a water-bath canner.
Lower jars into boiling water, covered by at least 1″ of water.
After water returns to a rolling boil, process jelly for 5 minutes.
Carefully lift rack out of the canner and set jars onto a kitchen towel to cool completely.
You’ll begin to hear the lids ‘ping’ as the seal is completed. But leave the jars undisturbed overnight before removing the rings, wiping down the jars and labeling the contents.
Testing The Canning Seal
After 24 hours you can test the seal to make sure the jars sealed correctly by gently pressing the middle of the flat lid. If it makes a plinky noise when pressed, the jar did not seal.
Put any un-sealed jars in the fridge and consume the contents over the course of the next couple of weeks. All of mine sealed just fine.
This honeysuckle jelly tastes just like the blossoms I remember as a child – absolutely delicious. Give it a try!
* * * * * * * * * *
NOTE: One of our readers said his extension agent told him that some varieties of honeysuckle are considered ‘toxic’. Of course as I always do, I began to research (only .edu and extension sites, not ‘opinion’ sites) and then went to my own extension agent with the specific question. That correspondence in part was:
What I’ve read is that the nectar from the honeysuckle plant can be ingested without harm (same as you mentioned below) but regarding varieties that can be considered ‘toxic’ in large quantities, I’m reading that is only stems and berries, NOT the honeysuckle flower or nectar.
I agree. I am only searching .edu and/or Cooperative Extension sites. When there is a suggestion of toxicity, it is in children and is the berries. Here is an example.
So my understanding is that honeysuckle blooms & nectar can be consumed without harm (aside from any allergies or special circumstances).
But if you have any question at all, seek the advice of your own extension agent or doctor.
Now, on to the Honeysuckle Jelly recipe!
NOTE: Updated in 2023 to clarify double batch issues and instructions.
Honeysuckle Blossom Jelly - Yields 4 Half-Pint Jars
This smooth jelly tastes just like those sweet blossoms you enjoyed as a kid. It's like childhood memories in a jar! It can be easily water-bath canned for 5 minutes and makes a delightful gift option too. #TexasHomesteader
- 2 Cups Prepared Honeysuckle Blossoms
- 2 Cups Boiling Water
- 4 Cups Sugar
- 2 Tablespoons Lemon Juice
- 1 3-oz Pkg Liquid Pectin
To make an infusion, first prepare the flowers by removing the tiny green tip at the base of each blossom.
Next, bring 2 cups of water to a boil in a large saucepan, turn the heat off. Add the honeysuckle blossoms & stir, then cover the pan. Allow them to steep for about 45 minutes, stirring occasionally.
(note: I’ve refrigerated the cooled infusion containing the blossoms overnight, and although the infusion was dark green when I strained it, the jelly ended up golden yellow and even more intensely flavored…)
Strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan. (if volume boiled down in making the infusion you can add a little water to make up the 2 cups)
Add lemon juice and sugar and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. (220 degrees)
Add liquid pectin and boil for one minute. Then pour into hot 1/2 pint canning jars. (Optional: You can Water-Bath can jars for 5 minutes to make jelly shelf stable or for gifts)
To Water-Bath Can: Ladle jelly into hot, sterilized jars leaving 1/4" headspace, wipe rim of jar to remove any drips and screw on canning lids. Place jars in boiling water of a water-bath canner for 5 minutes. Remove jars and place on a towel, out of drafts and allow to cool for 24 hours. After 24 hrs test the lids to make sure the jars are properly sealed.
NOTE: Leaving only 1/4" headspace as required with canning will yield you 4 full half-pint jars and 1 remaining jar about 3/4 full for your own enjoyment. Refrigerate that remaining jar and enjoy!
Our Delicious Jelly & Preserves Recipes:
- Clover Blossom Jelly
- Our Favorite Jelly Recipes
- Honeysuckle Jelly – Childhood Memories In A Jar
- Wild Plum Jelly – No Added Pectin!
- RancherMan’s Favorite – Pear Preserves
- Blueberry/Lemon Jam – No Added Pectin
- Concord Grape Jelly – No Added Pectin
All Jelly, Jam & Preserves Recipes
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Made this honeysuckle jelly today and it’s DELISH! I love the sweet, smooth easy-spreading texture. I’ll be making more for sure!
I finished making this recipe as written (4c infusion, 1/4 c lemon juice, 4c sugar, 1 pouch pectin). I followed every detail as written in your recipe. I filled 6 1/2pint jars, the aroma was heavenly, the yellow color cheery, the sound of popping jelly-jar lids exciting… but, my jelly didn’t set up! It looks like that “honeysuckle honey” you mentioned in your post. I’ve read through the comments and wondered what I possibly did wrong. There are comments (and your replies) re: the 4c vs 2c measurements. Though you addressed it, would you indulge me and again reply with the measurements? Also, your title on the recipe says it makes “3 half-pint jars” but the servings lists “6 half-pint jars”. which is right?
Though it didn’t set-up, looks like I’ll be enjoying honeysuckle honey and sharing it as gifts too.
My apologies Erin – I’ve corrected the recipe to remove double-batch references and amounts and show now only a single batch, since only one batch at a time is suggested. The recipe makes 4 half-pints for water-bath canning and you’ll have another partial jar to enjoy yourself! Place it in the fridge and enjoy! ~TxH~
My 1st time making this recipe,is the lemon juice necessary? Tastes like when I drink hot water with honey and lemon when I loose my voice. Lemon seems overpowering to the delicate honeysuckle
Lemon juice is often used as a preservative, but so is sugar. I’ve never noticed the lemon flavor being overpowering but since there’s plenty of sugar in this recipe you might be able cut the lemon juice quantity slightly. But I wouldn’t eliminate it altogether. ~TxH~
Hi, just wanted to get a clarification. In the top portion of the post before the recipe you said “After rinsing the blossoms in a colander I boiled 4 cups of water in a large saucepan and removed the pan from the heat.” However, in the recipe itself it says 2 cups. Just wanna make sure before I start. Thanks.
You’re correct Everett, 4 cups of infusion are made, 2 cups for the recipe and the other 2 cups put in the refrigerator for the second batch. I’ve never had luck making the larger quantity of jelly at one time so I always make it in 2 batches, each batch requiring 2 cups of infusion. It’s confusing as written, perhaps I need to just change the directions to making 2 cups of the infusion for a single batch of jelly. (but trust me, you’ll want to make both batches – they make fantastic gifts.) ~TxH~
I’m just sick!!! My daughter and I drove around 3 area towns in the 97 degree heat to harvest honeysuckle blossoms from fence lines. We trimmed the little green bulb off the end of each one. I measured out 4 cups of tightly packed blossoms. Poured 4 cups of boiling water over blossoms, stirred then covered with lid of pot. Waited for the pot to cool. Lifted the lid and inhaled a pungent grassy smell! There’s no way that it even resembles a honeysuckle summer! . Help! What did I do wrong?
Sounds like the procedures were all right, Ellyn. Even the tedious cutting of the tiny green bulbs! The only thing I can think of is maybe something with the actual blossoms. I know the taste of the more immature blossoms aren’t as strong as mature blossoms in the honeysuckle I harvest. Or maybe a different more decorative yet less savory variety? I’m sorry, I really have no idea. It’s never failed me, nor any of the family & friends who have made the honeysuckle jelly. Issues with the actual blossoms is all I can think of. Maybe take a bit of the infusion & a little sugar, heat it up to dissolve the sugar & allow it to cool so you can taste it just to see if the infusion tastes better than the grassy smell? ~TxH~
How long will the honeysuckle juice keep in the refrigerator?
I’ve kept it in the fridge for a day or two Michelle. Any longer than that & you’ll want to freeze it instead I’d think. ~TxH~
Ugh! My vines were loaded with blossoms two weeks ago. Then I stumble across this post. Hoping they bloom again so I can try this recipe. Can’t imagine how delicious it must be.
Tastes just like the sweet nectar from those honeysuckle blooms we all enjoyed as kids Sarah. You’ll absolutely love it – make lots! ~TxH~
Thank you so much for this recipe!! There are honeysuckle vines at my mama and daddy’s place that I’ve enjoyed since I was a little girl. I made a batch of this last night and it’s so good!! We just had some with supper on buttermilk biscuits and I don’t think I spoke a word the whole time! I’ll be making another batch soon so I don’t run out!
That’s pretty much the reaction we have too, Courtney. LOL. Glad you loved it as much as we do! ~TxH~
Hello there my jelly did not set. I made it yesterday evening. I followed you instructions exactly. You said to use 4 cups of sugar is this correct or should it have been 2
4 cups of sugar is correct. There are many reasons jelly might not set. Not getting the jelly boil temperature to the proper gel point, incorrect measurement of lemon juice or sugar, or the age of your pectin for instance. (and I find jelly setting is more difficult using powdered pectin as opposed to liquid pectin). You said you followed the recipe exactly so I lean toward the pectin or gel point. Oftentimes jelly will thicken up over the next couple of days after canning, so you might give it a couple of days. Keep in mind this honeysuckle jelly is a spreadable jelly so it won’t spoon up rock hard like some other jellies. It’s thick but easy to spread on a hot biscuit or on top of peanut butter sandwich. ~TxH~
How long does it usually take to setup? Mine has been sitting for 2 days and still isnt setup.
Mine is typically thickened before I put it in the jars to can. Then it’s actually set by the next morning when it’s cool and I remove the rings & store in my pantry. I’ve heard that sometimes if jelly doesn’t set it might set ‘somewhat’ in about 2 weeks. ~TxH~
Hello this sounds great! I’m New to canning and have been so excited to make honeysuckle jelly.
How long can I leave the infusion in the refrigerator?
I wouldn’t keep it there long, but a couple of days would probably be fine Kristie. This honeysuckle jelly is a favorite in our family, I know you’ll love it as much as we do! ~TxH~
Hi, I live in NC and I have made your jelly recipe several times. My family and friends love it and request more every year. Thanks for sharing the recipe. Anyway, I gave a jar to friend of mine who worked for our local coooperative extension office and she told me that there was no tested recipe and that the jelly is not acidic and thus increases the risk of food borne illness. She said it needs to be refrigerated and consumed within a few days after making it. I told her I had been making it for years this way and had never had a problem. I was wondering if you had any insight or comments as to what she said.
Interesting… I’d assumed it wasn’t an acid acting as a preservative in jelly, but the sugar. Although I’m not saying she’s wrong by any stretch, I’ve never heard this advice. And like you, I’ve made this blossom jelly for years. I’ve even happily consumed the canned product over a year after processing. (I’m not suggesting anyone else do that of course, just my experience.) That being said, it’s important to do your own research & be comfortable with the information and how you use it. But in our household at least, nothing changes. I’ll continue making & canning this delicious jelly for us and as gifts. ~TxH~
This is my first time making honeysuckle jelly. I double the batch though. My jelly was setting long before I could get the jars into the water bath. Thank you! I really enjoy this jelly.
I’m looking forward to making this soon! Question: does doubling the recipe affect the outcome? For example using 4 cups of honeysuckle, 8 cups sugar, etc… thanks!
In my experience, doubling the recipe (for whatever reason) seems to negatively affect the outcome. It seems to keep it from setting correctly. I have no idea why. So I never double the batch. I often make enough infusion for two batches but only make one batch at a time. ~TxH~
First of all, the recipe is confusing because you indicate 4 cups of infusion and 4 cups of sugar. But then you say only used two cups of the infusion bought imply that you will use four cups of sugar with two cups of infusion. It does seem like a lot of sugar, not the normal ratio, so it is concerning. The second thing is, no, not all honeysuckle is edible. I’ve already had a talk with my local Extension Office guy, and he thinks all honeysuckle should be treated as inedible because some of it is toxic. Specifically, he says that the honeysuckle that is red or pink or white and red is toxic. As a child that grew up sucking on honeysuckle flowers both in New Mexico and Texas, I found this information disappointing but personally I believe it is not totally correct. I believe the white honeysuckle that turns yellow is edible. I have another type of honeysuckle that came up in my garden that has white and red flowers, and when I tasted it it was not sweet at all. Since I did just make honeysuckle jelly with the sweet honeysuckle I have that is white first then yellow, I am making a judgment call and assuming that one is edible and the other is not.
Thanks for your comment Debra. For years I’ve made this recipe with rave reviews using 2 cups of infusion to 4 cups of sugar. You could certainly try less sugar when you make it if that ratio sounds better for you. And if you make 4 cups of infusion you’ll still have half the infusion left for a second batch later too to see which sugar quantity you prefer in the finished product. (don’t try to do a double batch at one time) I’m thinking I may just edit the recipe & lower the infusion amount to 2 cups needed instead of making 4 cups of infusion to allow for evaporation and/or the 2nd batch. I’ll try to word things to make it more clear to my readers.
I’ve never heard that some honeysuckle blossoms could be considered toxic and my research shows that honeysuckle blossoms (as used in my recipe) are considered safe but some honeysuckle vines & berries are considered mildly toxic if consumed in large quantities. (vines/berries are not used in my recipe) So I’ll contact my extension agent immediately for clarification. When she responds I’ll be sure to make that note in this post as well.
Thanks for bringing these points to my attention.
Made this in 2017, making it again right now. It’s a great recipe! This year I found some coral honeysuckle so I’m using that as well!
I LOVE honeysuckle!! I used to suck the drop of honey juice when I was a kid too. I have never heard of making jelly from them. I have read through the comments and many have a problem of boiling over. I’m not sure if this works with jelly making but if you put a wooden spoon across the middle of the pot it won’t boil over. I do this all the time cooking and it truly works. I hope someone will try with making jelly and post about their results. Thank you for sharing this awesome recipe. I will be cooking up some when they come back in bloom!!
I’ve heard of the spoon trick when boiling pasta and such Judy, not sure I’ve ever heard of it being used with jelly making. I typically make sure to use an oversized pot when making jelly to eliminate a boil-over problem.
I tried this recipe and it tastes yummy! The only problem I had was it set up so fast that I have bubbles in the jelly that I could not get out. Should I reheat and repour the jelly? Also, the recipe calls for one pouch liquid pectin. My pouches were 3 oz. Was that too much pectin? Thank you, hope someone has the answers!
I’ve never had mine set up too quickly Kathy, if anything I’ve had to stir longer to get it to set. Maybe a difference in heat level? (my liquid pouches are 3 oz as well) But I have had to rework jelly in the past and I can say it’s never given me satisfactory results. Better than the non-set jelly I had, but certainly not the jelly I was after. So I’d say unless the jelly is inedible the way it is, enjoy it in its current state.
Is it possible to substitute powder pectin for the liquid pectin?
Ya know Rebecca, I’m not sure but I can share my own experience. Supposedly you can substitute powdered pectin for liquid by either mixing it into the sugar before adding to your recipe or adding water to powdered pectin & boiling for a short time before using. But I’ve tried those substitutes on a couple of occasions and my jelly did not set. Maybe it was the kind of lemon juice I was using at the time (which I know has caused a problem in the past) or maybe something else and it was just coincidence. But I always use liquid pectin in this honeysuckle jelly because DANG there’s already been so much effort put in with harvesting of all those flowers and cutting off the tiny bulbs of each & every one of them. Maybe more veteran jelly makers can weigh in here?
According to your recipe, the actual jelly is made with 2c infusion to 4c sugar. That sounds like a lot of sugar! Most wild flower jelly recipes I have seen called for equal amounts sugar and liquids.
If you use 4c water to make the infusion, then only 2c of that to make they jelly… why not just use 2c water to make the infusion? Then you wouldn’t have leftover infusion.
I’ve made this jelly almost every year for decades now, this is just how I make it and it always turns out delicious. Regarding your question about the amount of infusion – in my post I explain why I only use half: “I should caution here that trying to double the recipe can result in failure of the mixture to jell properly. If you want to save the extra infusion and make more jelly, put it aside and do one batch at a time. Don’t try to do a double batch now. I don’t know why this keeps the jelly from thickening, but it does. In that case instead of jelly you will have “Honeysuckle Honey” – still delicious just not thick. Ask me how I know… Eh hem!” But ya know, if you try it differently & like the way it turns out – let us know!
Hi! I was wondering if the lemon juice makes the jelly tart? I made violet jelly, as well as dandelion, each calling for 2 tbsp. I found it to be quite tart. Any way to let more of the natural flavor shine? Ty!!
The jelly isn’t tart at all Kim, rather sweet as a matter of fact. It tastes just like the honeysuckle blossoms you used to enjoy as a kid!
Tammy, have you ever combined and made Honeysuckle/Clover jelly? I have made and liked both but I’m considering combining for a batch and see how it turns out?
Ya know, Tina… I love both jellies as well. But the honeysuckle jelly is so powerfully honeysuckle flavored – to me that’s the real benefit of that jelly in my opinion. Although delicious as well, the clover jelly is a much more subtle flavored jelly. I’ve never combined the two before but I think I’d probably prefer them separately.
we made this last year and loved it. we are getting ready to make some today and i am hoping to get another couple of patches in later this week. i was wondering if there is some way to make a sugar free version? thanks for a great keeper recipe.
I made this recipe today and it’s delicious! I used powdered pectin and it was set up almost as soon as I had it in the jars. I used Sure-Gel brand and stirred it into the infusion before it came to a boil then added the sugar. It came out perfectly.
That is so good to know Danielle – THANKS! I don’t know why I couldn’t get it to set up with the powdered stuff but I may try again based on your success.
Are all honeysuckles edible? There are no wild ones around here but you buy the bush at the nursery so I am thinking it would be the same, no? I have the red in my garden but would look for a yellow unless you can use either one!
I’m *assuming* all honeysuckle is edible Catherine. I know it’s dangerous to just go eating plants if you’re not sure, so if you buy one it would probably be a good idea to run the botanical name through your extension agent for verification. But I don’t think the color of the honeysuckle blossom makes a difference. I typically pick whatever mom has growing on her vines and they’re usually anywhere from white to yellow to salmon colored.
Has anyone tried this with coral honeysuckle? I don’t have the yellow, just the coral colored one.
I’m not a honeysuckle aficionado Carrie so I don’t know if “Coral Honeysuckle” is a type of honeysuckle or just a color of the blossoms, but I’ve made the honeysuckle jelly with the various colors that grace my mother’s honeysuckle plants and it’s always turned out delicious!
Made this, omitted the lemon juice and added 1/4 cup more of the infusion instead (since fruit pectin has a lemon flavor already). Mine came out more of a honey consistency. Don’t know why since I followed cooking directions and have been making different jellies for many years and never had a problem like that. Anyways I’m fine with honeysuckle honey since the taste is awesome.
I’ve had batches come out as a honey consistency too Countrymama – in my case it was because I was trying to use powdered pectin liquefied to take the place of the liquid pectin. I still used that honey on my toast and such and it was still delicious, just thinner than jelly. I’ve been much more successful obtaining the correct consistency when I use liquid pectin.
I need to make this with A LOT LESS sugar. Have any of you tried it with Pomona Pectin?
Sorry Sondra, I always make it per the recipe. It’s delicious!
Sometimes; depending on what fruit you’re using, the lemon juice helps it set up.
That is awesome advice Nancy, thank you! I’ve also heard that sometimes if the jelly doesn’t set up right away it does a couple of weeks later and I’ve seen that work sometimes too. Yea!
It’s possible that your jelly was honey-like consistency because the reaction of the pectin is dependent on the pH of the product. I suggest this since you said you omitted the lemon juice. The lower pH from the addition of lemon juice is also a safety consideration. Fruit jellies have a naturally low pH which assists in the prevention of Clostridium botulinum toxin formation.
Oh my gosh! I want some of this right now!! I remember sucking the honey out of those blossoms from the bush by our fence as a kid. It’s one of the most vivid summer memories I have! I didn’t know that you could make honey or jelly out of the blossoms!! This is a game changer and I am so ready to give this recipe a try! I’ve pinned this to try it out later. 🙂
Wow this sounds fantastic! I never knew you could do this. I will have to try it.
Well this surprised me. I didn’t think you could make jelly from honeysuckle flowers. It looks wonderful. Now I need to go search for some.
That makes sense because when I made the spring batch the flowers were mature, almost wilted whereas the summer batch the blooms were just opening or not long opened.
I’ll let the remaining flowers mature and make another batch then report on it.
Hello. I made this in the spring and LOVED it. The honeysuckle started blooming again so I decided to make another batch. This time the infusion DID NOT turn green! I made it anyways because I didn’t want to waste it. In the spring I used white and yellow flowers but this time I used exclusively white(mainly because there was more of them than yellow). Could this be the reason for it? It didn’t turn golden like the first batch, more like a clear/pale color. I’m sure it will get eaten regardless but just wondering.
My honeysuckle jelly often ends up various shades of yellow when it’s complete. I wonder if the variation has to do with the maturity (or immaturity) of the blossoms chosen? Seems logical to me anyway.
O-K! I have now made FIVE batches of this stuff and I gotta say, it’s just great! I started out picking four cups of blossoms at a friend’s house. The first two cups of infusion yielded 2 1/2 pints. It was amazing and perfect and the cans sealed first try. The second two cups were not so good. I tried to make it sugar free with stevia. Big mistake! It yielded only a pint and a half and never jelled. But you’re right, honeysuckle honey is just as good! I’ve been using it to sweeten my green iced tea! The biggest problem was that it all went too fast! I had to make more.
My second picking of honeysuckle was out along a bike trail near my house. I brought a gallon ziplock bag with me and ended up with SIX cups of blossoms! Woo-hoo! Three batches! The third batch I tried making with the zest you mentioned. I think it will be tasty, but I was never able to get it to that rolling boil I had with the first two batches. See, I kept having to turn down the heat, the previous two times, or risk it boiling over. So this time I chose a larger pot, and realized, too late, that I had to turn up the burner that much more. I hope that batch jells.
The fourth and fifth batches, I made back to back and I had jelly on my stirring spoon by the time I was done, so I’m pretty sure they worked! I’ll find out tomorrow for sure if all the cans sealed. I’ve learned that there is nothing more satisfying than hearing that *plink* in the lids after you remove them from the boiling water. 😀
Thank you for showing me that canning isn’t so scary and is a fun and rewarding experience! I can’t wait to make black raspberry jam, with the wild plants in my yard, and start canning salsa with my garden vegetables later this summer!
OMGoodness Suzanne – You. Go. GIRL!! By the bye… honeysuckle jelly makes fantastic homemade Christmas gifts too so if possible set some back to use for gifts. They’re always well received and folks beg for them every year. I’m so excited about your honeysuckle excursions!
I’m in the middle of trying this recipe right now! I had a question, though. If I can’t make it all in one day, what’s the best place to stop? I’m making the blossom infusion right now. Should I leave the blossoms in or take them out before I refrigerate for the night? I was going to take them out until I read that you left them in and refrigerated before. Does it matter? I’m waiting for my canning lids and liquid pectin to come in the mail tomorrow.
Suzanne, I often make the infusion one day and the jelly the next. You can strain the blossoms and place the infusion in the fridge until you’re ready to make your jelly. This year I did something different – I’d heard you can let your infusion set in the fridge overnight with your blossoms to intensify the flavor so I placed the infusion – blossoms and all – in the fridge until the next day. I was very distressed to see the vibrant green color of my infusion the next morning! (despite my removal of all the tiny green bulbs at the base of each and every blossom beforehand) I was then very pleasantly surprised to see that when my jelly was made it changed from the vibrant green to the beautiful sunshiny yellow you see in the picture. Can’t say I understand it, but… Oh, and the jelly was delicious!
I was wondering,if I use the powdered kind of pectin,when do I add? Going to try this some time this week,lol,need to know asap,lol,thanks for sharing 🙂
Beverly I’ve made this jelly with powdered pectin before, but only with marginal success. I’ve had trouble getting it to gel properly when using the powdered but have never had a problem when using the liquid. When using the powdered pectin I just followed the directions on the box & integrated it into my honeysuckle jelly recipe. I will say that when it didn’t really jell properly I still used it as “honeysuckle honey” and it was still delicious, just not jelly
I have a honeysuckle bush behind my garden. I will try this along with plum wine and plum jelly from my plum tree. Thx for sharing.
I don’t have much honeysuckle here Stephen, I think the cattle keep it eaten down. But my mom always gives me the heads-up when the honeysuckle is blooming and she shares with me. This jelly makes GREAT gifts, by the way.
Hello, I would like to try this recipe, but I have very limited honeysuckle. Is it possible to freeze the blossoms until I can get 4 cups?
Hummm… I wouldn’t Emi, I don’t think the integrity of the blossoms will hold up to freezing/thawing to make a proper infusion. What I would do is make the infusion using the same (-ish) ratio and freeze the infusion until you get the quantity called for in the recipe.
Thank you for the advice! I did as you said and made 1/2 the infusion and froze it… It was delicious and my family has been talking about it from the first taste! Luckily my honeysuckle vines bloomed again and I collected all the blossoms for another try 🙂 I now have enough to last until next summer and a few for gifts! I will definitely be looking at your blog for more delicious recipes 🙂
Hi! I love the idea of trying something like this! Do you have any ideas for someone living in the city who doesn’t have access to honeysuckle? Do you think the dried blossoms from the health food store would work or is there an infusion out there one could try?
Actually Angela, most of the honeysuckle I’ve seen has been in the cities – people like to grow it along their fences. I’ve never heard of dried blossoms but I can’t imagine that would be very effective since it’s primarily that little drop of honey inside the fresh blooms that lends the sweet taste of childhood to this jelly. Maybe ask your family, friends or neighbors if they know anyone with honeysuckle vines? Believe me, it’s worth the effort.
You make it look so easy! I’ve never made any kind of jelly or canned good, but I want to try this. I have a ton of honeysuckle growing out in my yard and even the smell of it makes me happy!
Can you freeze the blossums or the infusion or both for later use?
I’ve never done so Rhonda, but I don’t see why you couldn’t make the infusion & freeze it for later. Can anyone weigh in on this question?
I have got to try the honeysuckle jelly. Sounds delicious. I live down south with honeysuckle aplenty. Couple of questions: when your recipe calls for 1package liquid pectin are you using 1 envelope or 1 box of 2 envelopes?
Does boiling the jelly for two minutes give you a soft set like jam or a firm set like jelly? Thanks
Lois, I use 1 envelope and follow the directions. A couple of warnings – don’t try to double this recipe, it won’t set correctly for some reason when it’s doubled. I do save the leftover infusion and make two batches instead one double batch. And although it’s said there’s a way to use dry pectin in place of the liquid pectin I’ve never been successful with it. (I’m remaking a batch today because I tried again with the dry pectin because that’s what I had. sigh…) This recipe makes a pretty soft jelly so it’s easy to stir into yogurt or spread onto toast – I absolutely love it. Give ‘er a try & let me know how you like it.
I was going to try to make some honeysuckle jelly. My family and I picked the honeysuckle, I boiled it, and let it sit in the refrigerator for a couple of days. When I tasted the water/juice, it had a not so good aftertaste. It almost tasted soapy, however, I’m sure I rinsed my container well. I was also afraid it would taste too much like perfume.
Wow Wendy, that’s not anything like I experienced – it was absolutely DELICIOUS. Make sure to cut off all the tiny green bulbs at the end of each bloom before steeping in water.
I so enjoy making jams and jelly’s but have never heard of honeysuckle jelly before. Sounds rather interesting and would like to try and make a batch but…………….what I need is the honeysuckle.
Thanks for the recipe along with good, detailed instructions.
(I saved and printed out the recipe for future use……….just in case I come along and find some honeysuckle)
Adding the recipe to my canning recipe binder. :}
We have precious little honeysuckle here as well Colleen, but thankfully my mom has a bumper crop. She was totally enamored with the jelly last year so she’s begged me to come make it this year at her house so she can learn how to do it too. I’m not gonna lie, it’s delicious!
One more thing…if your jelly tends to boil over during the hard boil phase after adding the sugar, then you should use a deeper kettle, not reduce the heat. 😉
Sounds like a good jelly idea!! I just have some confusion about some of your methods….I have been making jelly for years. With all the sugar and citrus (acid) you are adding, I don’t think you have to put them in a boiling water bath at all. Follow the directions on the insert that comes with the pectin. Also, the instructions say to add the pectin with the mix early on, and when you bring that to a boil, then you add the sugar all at once and bring it to a second, hard boil for 1 minute. Then pour into clean sterilized jars, up to 1/8 inch from the top of the jar. The level in your jars is way below that. I also like the idea that they now suggest where you turn the jars upside down for 5 minutes after sealing them tightly.
Sorry, I am not trying to be picky, don’t mean to offend you.
No offense at all Marilyn. And yes, I learned to always over-size the pan I’m cooking my jelly in so it won’t boil over. I’ve read that you can turn sealed jars of hot jelly upside down and they would seal and I often do that when I’m making the jelly for just RancherMan & I. I guess I just want to be doubly safe if making for others. And I filled the jars to the levels that they all might be the same when I ran out of jelly in the pan instead of all full and one half full. WHEW! Think that covers everything. Thanks for your comments Marilyn!
Looks beautiful and I’ll bet it tastes like a summer day! I am going to try it as soon as the honeysuckle starts blooming again. You can do the same thing with dandelions. Exact same recipe only using dandelion blossoms, taking care to take off all the bitter green parts. I found it easier to just nip off the blossoms with my fingernails as opposed to cutting them off. Strain through cheesecloth. Great project with the kiddos!
I had heard about making jelly out of dandelion blooms but I’ve never tried it – dandelions are in short supply here (I’ve never experienced THAT before! LOL)
I am on my way to find some honeysuckle. I have never heard of this jelly before. You make it sound very delicious though.
Thanks for sharing!
I do like the smell of honeysuckle and it’s always a surprise when it pops up in the breeze. I think I woud be overwhelmed with honeysuckle jelly though.
Our honeysuckle is over for this year. I thank you for the recipe, and I will try it next summer. They are so plentiful here in NE SC. I used to suck them up when I was a child. It seems like it would rinse out some of the ‘honey’ to rinse after cutting the green bottom off. I don’t think I will rinse at all. I came here from the clever chicks blog hop.
I love the smell of honey suckle but had never thought to make it into a jelly.
We do not have any honeysuckles at the house. But we were out at the land we recently bought and there was some there. You’ve got me thinking now! Thanks for sharing!
Oh my goodness that sounds wonderful! I remember walking by honeysuckle trees and just sucking the honey out of them daily. They are beautiful. I need some now. Thanks so much for sharing
All done already! 🙂 I think it may be that our honeysuckle time is almost over, or my lemon juice is too strong, or both, but I’ll use less lemon juice next time.
For those like me that don’t have liquid pectin on hand – I found that one is supposed to use 6 tbsp of regular powdered pectin for one 3oz pouch of liquid. It’s quite infuriating that even in the Ball canning books and recipes, no conversion or amount in oz/tsp/tbsp is given…. but now I’m on a tangent 🙂
It looks like honey in jars. I’m baking some bread now….
Thank you!!! Honeysuckle is one of my favorites and my kids are going to love picking the flowers! What a neat idea!
Looks fabulous and I love the smell of honeysuckle. I remember sucking on the blossoms as a child. We have an abundance of the stuff in our yard! I wonder if this would help with allergies, too. They say eating local honey does. Thanks for posting your recipe.
I don’t think enjoying honeysuckle would help alleviate allergies like honey does, but what a delicious thing to do on a warm summer day!
Wow, I loved that sweet drop of nectar from the honeysuckle bloom. I must try this! Thanks so much for sharing.
by the way, can you make it into freezer jelly instead of canning it? email me and let me know, thanks!
Marlo, I thought I’d answer you here in case someone else had the same question. I’ve never made freezer jam of any kind so I can’t say for sure if the recipes are interchangeable. I’ve always water-bath canned my jams and jellies because even though I now own a water-bath canner, you don’t HAVE to – a large stock pot big enough to cover the jars with an additional inch of water and a trivet to keep the jars from sitting on the bottom of the pot is all you need. I’ve even made my own canner-bottom trivet by tying canning jar rings together with cotton string. LOL. Can anyone else weigh in and answer Marlo’s question?
I don’t see why not. Canning just preserves the jelly after it’s gelled, and freezer jelly doesn’t require that step because the freezer preserves it.
(A freezer jelly recipe may or may not be safe to convert to canned, but canned to freezer should be fine.)
Interesting. I shall try it. Thanks for sharing your recipe. My husband has fond memories of honeysuckle in his grandfather’s garden. I think I will try this and give it to him for father’s day.
This is so unique. I too sucked the honeysuckle flowers as a child. My husband is quite allergic but I do think this is clever! I will print it out because later I will say “I wish I had”! I love to can and plan to take it up again in retirement!
This jelly must taste Wonderful!! I have never tried to make jelly with Honeysuckle blossoms before! I have to add this to my list of jellies to make! Lynn @ Turnips 2 Tangerines
And I thought it was only good for smelling. You’re right! It does look like sunshine.
Reading the directions where you put the pectin in last really threw me for a loop, but when I read more carefully, I found that you were using liquid pectin. I usually use the powdered kind. I’ll have to give this a try. BTW, I live just north of Bug Tussle. Are you in Hunt County, or Fannin County?
I think I may have to try this. Sounds like it is something my family would enjoy.
Lois – now’s the time to gather the blossoms, honeysuckle blooms in the spring. You can prepare the blooms now and freeze them if you want to try making the jelly later in the year.
This is wonderful! I’ve never heard of anyone doing this. I’ve never made jelly, but I’m going to make this.
Terressa, give it a try – this jelly tastes just like enjoying a honeysuckle blossom right off the vine. ~TxH~
I have a few questions about honeysuckle.. We picked a bunch of wild honeysuckle on my friends property.. It really didn’t smell .. And then I read how there is poisonous honeysuckle .. We live in northeast pa .. The honeysuckle is abundant…and the bees love it .. I went ahead and made the jelly but I’m afraid to eat it :-(( I feel like like a crazy loon but once you look things up online .. It gets very confusing .. We did pick them after dinner .. I don’t know if time of day makes a difference in taste or smell since they produce nectar at night… They look exactly like the ones on your site … Maybe I will try to send picture ..I make Lilac.. Violet.. Rose and lavender Jelly and I love the thought of honeysuckle to add to my collection .. Also .. Have you ever made wisteria jelly ??? Thank you
I’ve never heard of poisonous honeysuckle-like plants Cheryl, but I know it’s important to ascertain the food you’re foraging is not poisonous. I’ve been helped on many occasions by our local extension agent. I send them pictures of leaves/flowers/fruit/bark and they have master naturalists properly identify my plant. (actually did that again this week for a wild plum tree on our property!) I’d recommend you do that as well if you’re concerned. I know the honeysuckle I always pick from my mother’s house is very fragrant and the resulting the jelly is powerfully honeysuckle scented and flavored. So your plant not having a strong honeysuckle scent makes me a little suspect. Let us know what you find out.