Recipe for How to Make Honeysuckle Jelly

Jar of honeysuckle tea with flowers

This recipe for how to make homemade honeysuckle jelly is a great edible flower jelly recipe. The jelly turns out to be a beautiful color and tastes so delicious, with a wonderful sweet floral-like flavor.

Making edible flower jellies is so fun and satisfying to produce something so tasty and beautiful just from picking flowers or blossoms from your yard. Making the jellies is a great kid activity. Plus the beautiful sweet jellies make a great gift!

My other edible flower jelly recipes are here.

Honeysuckle is very prolific in the late spring and early summer. The honeysuckle blossoms are very delicate flowers and the scent of honeysuckle is so fragrant. I have wild honeysuckle growing in various places in my yard. Honeysuckle is considered invasive and does seem to pop up everywhere.

honeysuckle bush for honeysuckle jelly

Benefits of Honeysuckle

This article from WebMD states

“Honeysuckle might decrease swelling and also have antiviral effects. It contains essential oils as well as antioxidants such as quercetin.

People use honeysuckle for indigestion, bacterial or viral infections, memory, diabetes, common cold, and many other conditions, but there is no good scientific evidence to support these uses.”

Basic Steps to Make Honeysuckle Jelly

  • Pick the flowers, about 2 to 4 cups of honeysuckle blossoms
  • Add 4 cups boiling water to the flowers
  • Add lemon juice
  • Place in refrigerator for 24 hours
  • Strain the flowers from the liquid
  • Add liquid to the pot and bring to a boil
  • Next add the powdered pectin, bring to a boil for one minute, and stir continuously
  • Add 4 cups of sugar, stir to dissolve, and boil for 1 to 2 minutes
  • Ladle the jelly into canning jars and water bath can for 10 minutes

Detailed Instructions for Making Honeysuckle Jelly

Pick the honeysuckle flowers, you need about 2 to 4 cups of fresh honeysuckle flowers.

bowl of honeysuckle flowers for honeysuckle jelly

Place the fresh flowers in a large bowl or quart mason jar.

putting honeysuckle flowers in quart jar for honeysuckle jelly

Pour four cups of boiling water over the flowers.

Adding boiling water to honeysuckles flowers to make honeysuckle jelly

Add 2 tablespoons of lemon juice to the honeysuckle water infusion. For best results, I think that adding the lemon juice at this stage brings out the color. Fresh lemon juice can be used or bottled lemon juice.

adding lemon juice to make the honeysuckle jelly

After it cools to room temperature, place the honeysuckle infusion in the refrigerator for 24 hours.

The next day, strain the flowers from the tea using a fine mesh strainer, cheese cloth or coffee filter. You should have about 4 cups of honeysuckle tea.

Add the honeysuckle tea to a large saucepan and bring to a boil. Then add a box of powdered pectin. Stir it to dissolve the pectin. Heat on medium-high heat and bring to a rolling boil for one minute, and stir continuously.

Add 4 cups of sugar slowly to the violet jelly mixture and stir to dissolve. Bring to a rolling boil for 1 to 2 minutes.

Turn off the heat and ladle the hot jelly into the canning jars. I used 5 half pint jars or commonly called jelly jars.

ladling honeysuckle jelly into jars

Fill the jars to 1/4 inch headspace. Wipe jar rims with a damp cloth or wet paper towel and remove the air bubbles.

Jars of honeysuckle jelly from the top

Place jars into the hot water bath with a jar lifter and process at a hard boil for 10 minutes. I use the Ball electric water bath canner and love it.

Adding jars of honeysuckle jelly to water bath canner with a jar lifter

Remove the hot jars from the boiling water bath with a jar lifter and place them on a dish towel on the counter. Do not disturb for 24 hours. Note: Sometimes it takes at least a day or more for the jelly to completely set up. Most of the time they are not quite set when you remove them from the canner.

5 half pint jars of honeysuckle jelly

Enjoy!

Enjoy the beautiful honeysuckle jelly with the floral sweet flavor.

It is so fun to make delicious floral jellies from different edible flowers, and so fun for kids also. The different jellies make great gifts!

See my website at www.HawkPointHomestead.com for more flower jellies including my dandelion jelly reciperedbud jelly recipelilac jelly recipepeony jelly red clover jelly and apple blossom recipe. I recently added my rose jelly made from rose petals.

Also for my canning recipes and other favorite great recipes, plus posts about other homestead-type activities, such as gardening and raising chickens.

For updates, please follow my Facebook page at Hawk Point Hobby Homestead.

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Jar of honeysuckle tea with flowers

Honeysuckle Jelly Recipe

Yield: 5 to 6 half pint jars
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 10 minutes
Total Time: 35 minutes

This recipe for how to make homemade honeysuckle jelly is a great edible flower jelly recipe. The jelly turns out to be a beautiful color and tastes so delicious, with a wonderful floral sweet flavor.

Ingredients

  • 2 to 4 cups of honeysuckle flowers
  • 4 cups of water
  • 1 package powdered pectin
  • 2 Tbsp. lemon juice
  • 4 cups sugar

Instructions

  1. Pick the honeysuckle flowers
  2. Add the flowers to a large bowl or quart mason jar
  3. Add 4 cups boiling water to the flowers
  4. Add the lemon juice
  5. Place in refrigerator for 24 hours
  6. Strain the flowers from the liquid
  7. Add liquid to the pot and bring to a boil
  8. Next add powdered pectin, bring to a boil for one minute, and stir continuously
  9. Add 4 cups of sugar, stir to dissolve, and boil for 1 to 2 minutes
  10. Ladle the jelly into canning jars
  11. Wipe the rims and remove the air bubbles, add lids
  12. Water bath can and process for 10 minutes at a rolling boil
  13. Remove the jars and place them on a dishtowel on the counter
  14. Do not disturb for 24 hours

Notes

Note: Sometimes it takes at least a day or more for the jelly to completely set up. Most of the time they are not quite set when you remove them from the canner.

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