Last Updated on April 20, 2023 by Ellen Christian
Check out this Honeysuckle Jelly Recipe! Find out how to make honeysuckle jelly and other honeysuckle uses you may not know about.
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I just love making recipes from wild edibles around the house. Have you had a chance to try this dandelion jelly recipe yet?
Or, maybe you would enjoy making a ramp pesto recipe from the while leeks growing in your area. They taste delicious!
Honeysuckle Jelly Recipe
This honeysuckle recipe reminds me of my childhood. My grandmother always made as much as she could from the things growing around her home.
That included fresh berries, dandelions, and of course honeysuckle. You can make these recipes in the spring and then enjoy them all year long by preserving them.
What can you make out of honeysuckle?
You can really use honeysuckle in the same way you would use other edible flowers. Have you had a chance to try my lilac lemonade recipe?
Well, you can use the honeysuckle to make honeysuckle lemonade in the same way. It’s absolutely delicious.
You can also use the juice once you make it to flavor your tea or use it in your baked goods.
How do you make honeysuckle juice?
The first step in using honeysuckle in many recipes is to make the juice. This is where the flavor is that you’ll want to add to your beverages.
- Remove the flowers from the bush.
- Remove any debris and rinse them well.
- Place them in a glass bowl.
- Pour 4 cups of boiling water over them.
- Let it sit on the counter until it comes to room temperature.
- Then, cover and refrigerate for at least 24 hours.
What part of the honeysuckle do I use for jelly?
You only want to use the blossoms for this honeysuckle jelly recipe. Do not use the bark, leaves, or berries. These can be toxic. You want just the flowers.
The blooms and nectar from the honeysuckle can be used to make syrup, jelly, and juice. If you’re not sure what you have, check with your Extension Service.
How to choose the flowers
When you make this honeysuckle jelly recipe, you want to choose fresh, completely open flowers. They will have the most nectar and the best taste.
You don’t want to choose any that haven’t opened yet. And, you don’t want to use wilted or damaged flowers. Look for the best flowers for honeysuckle jelly in the spring.
Are lilac flowers edible? Learn more.
How do you eat honeysuckle jelly?
You can really enjoy this edible flower jelly recipe any way you would eat traditional jelly. But, I like to have it with cream cheese on a cracker.
This way, the delicate taste of the honeysuckle really comes through much more than if you added it to a PBJ sandwich.
You could also enjoy it on toast for breakfast or on fresh biscuits. It’s a delicate floral taste that I really enjoy.
What do I need to make this recipe?
This recipe will make about 10 4 ounce jelly jars of honeysuckle jelly.
- 4 cups of honeysuckle flowers
- a glass bowl
- a strainer
- jelly jars with lids and rings
- sugar
- water
- vanilla
- lemon
- pectin (this type)
- saucepot
- water bath canner
Is this honeysuckle jelly shelf stable?
Yes, if you follow the canning directions in the honeysuckle jelly recipe below, the jars will be shelf-stable and can be stored in the cupboard.
If you would prefer not to can it, you will need to keep them in the refrigerator and use them promptly. You can share extras with your neighbors if you won’t use it all in time.
You may want to make honeysuckle simple syrup.
More jelly recipes
I love making jam and jelly and have shared quite a few of them with you. If you enjoyed this honeysuckle jelly recipe, here are some others you can try.
- Greek oregano jelly
- Mandarin orange marmalade
- Cherry jam
- Peach jalapeno jam
- Blackberry jalapeno jam
- Apple cinnamon jam
- Cranberry raisin jam
- Banana jam
- Raspberry jam with pectin
Honeysuckle Jelly Recipe
Check out this Honeysuckle Jelly Recipe! Find out how to make honeysuckle jelly and other honeysuckle uses you may not know about.
Ingredients
- 2.5 Cups (loosely packed) Yellow Honeysuckle Flowers
- 3 Cups Sugar
- 4 Cups Water
- 2 Tbsp Vanilla Extract
- 1/4 Cup Lemon Juice
- 1 1.75 oz Box Less or No Sugar Pectin
Instructions
- In a strainer rinse flowers under cold water and remove any debris.
- Place washed flowers in a glass bowl and pour 4 cups of boiling water over them.
- Cover the bowl and leave it on the counter to steep until it cools to room temperature. Then move it to the fridge to finish steeping. You want it to steep for a total of 24 hours for the best flavor.
- Remove from fridge and pour mixture over a mesh sieve. Lightly press flowers to get all the liquid out then discard flowers.
- Pour liquid into a large saucepot and bring to a boil.
- Add lemon juice and vanilla and stir.
- In small bowl mix pectin and 1/2 cup of sugar together until well mixed.
- Add pectin mixture to boiling liquid and mix until fully dissolved.
- Add in 2.5 cups of the sugar mixing constantly. Bring to a rolling boil then boil for 1 full minute.
- Pour or scoop mixture into pre-paired jars leaving about 1/4 to 1/2 inch space from the top of the jar. I filled mine right to where the threads of the jar start.
- Pop any air bubbles in the jar then wipe off the rim of the jars.
- Place the heated lids on top of the jars and then the ring and tighten the ring. Place jars in a water bath and boil for 10 minutes. You need to have the jars on a rack so they are not right on the bottom of the pot they also need to be spaced so they are not touching. You need the water to be at least a half-inch overtop the tops of the jars.
- After they have boiled for 10 minutes remove and place on a towel on the counter. Allow to totally cool before moving. When sealed the top little bubble will be sucked in and you will hear a little pop. Any that do not seal will need to be refrigerated.
Notes
To prepare the jars and lids:
Step 1: Boil jars and lids for at least 10 minutes before using. You can have them boiling while you are making your jelly.
Step 2: Remove from water and make sure they are drained. Place upright on a towel on the counter while you are filling with jelly liquid.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 89Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 23gFiber: 0gSugar: 21gProtein: 0g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
