Barefeet in the dewy grass, picking buttercups and placing them underneath our necks, smelling the sweet scent of honeysuckle flowers beside the porch. Summer as a child was always a magical time. A time without homework and where the biggest stress was getting home before the street lights came on. Nothing reminds me of summer childhood memories more than homemade jelly; honeysuckle jelly that is.
What is Honeysuckle Jelly?
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Sweet and fragrant, honeysuckle blossoms are not only beautiful, but they are tasty to boot. While you can pluck the flower from the shrub and taste the nectar that way, the best way to show off the flavor of this flower is with a flower jelly. Just like dandelion jelly, this recipe requires you to pick quite a few flowers to make the recipe. If you don't have honeysuckles in your yard, ask a neighbor if you can pick some of there bounty (and drop off a jar when you are finished!).
1 Gal. Scentsation Honeysuckle (Lonicera) Live Vine Shrub
How to Make Honeysuckle Jelly
Gather all your flowers and remove the green tip, making sure not to remove the stamen. Meanwhile, bring your water to a rolling boil and remove it from the heat. Add in the honeysuckle blossoms and allow them to sit for 12 hours or overnight.
Pass the honeysuckle infusion through a sieve or cheesecloth-lined colander into a large saucepan. Heat the water over high heat until boiling.
Add the sugar and lemon juice and boil one minute more, stirring constantly. You want the water to come to a hard boil, making it hard to stir down the bubbles.
Add in the liquid pectin and boil for two minutes. Remove from heat and ladle the jelly into canning jars, leaving a 1/2 inch headspace.
Add lids and using a water bath canning method, place jars in the boiling water of the water bath canner for five minutes. Remove from the hot water and let the hot jelly sit undisturbed for 24 hours. Check to see if jars are properly sealed and store in a cool place.
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Honeysuckle Jelly
Ingredients
- 2 cups honeysuckle flowers
- 2 cups water
- 1/2 cup lemon juice
- 4 cups sugar
- 1 3-oz okg liquid pectin
Instructions
- Gather all your flowers and remove the green tip, making sure not to remove the stamen. Meanwhile, bring your water to a rolling boil and remove it from the heat. Add in the honeysuckle blossoms and allow them to sit for 12 hours or overnight.
- Pass the honeysuckle infusion through a sieve or cheesecloth-lined colander into a large saucepan. Heat the water over high heat until boiling.
- Add the sugar and lemon juice and boil one minute more, stirring constantly. You want the water to come to a hard boil, making it hard to stir down the bubbles.
- Add in the liquid pectin and boil for two minutes. Remove from heat and ladle the jelly into canning jars, leaving a 1/2 inch headspace.
- Add lids and using a water bath canning method, place jars in the boiling water of the water bath canner for five minutes. Remove from the hot water and let the hot jelly sit undisturbed for 24 hours. Check to see if jars are properly sealed and store in a cool place.
