Honeysuckle Jelly


Our honeysuckle vines are in fragrant bloom right now!  After the success of Dandelion Jelly and Johnny Jump Up Jelly, I decided to try Honeysuckle Jelly.  This is my third attempt at jelly this spring.  My first two attempts have been fairly successful, except they were a little runny (especially the JJU Jelly – it was more like syrup).  I decided for this batch to basically follow the directions on the Sure Jell for a mint jelly, with a couple of tweaks based on my online research for Honeysuckle Jelly:

  • 6 cups (approx) of honeysuckle flowers (with the green base pinched off)
  • 5 cups boiling water

Steep flower petals in boiling water for several hours to create infusion.  Strain out the particles.

For the Jelly:

  • 4 cups honeysuckle infusion
  • 2 Tbsp lemon juice
  • speck of cinnamon (I really just used a speck; I think this could be increased next time to 3 specks)
  • 1 box Sure Jell pectin
  • 1/2 tsp butter
  • 5 cups sugar


  1. Combine honeysuckle infusion, lemon juice and cinnamon in a large sauce pan.
  2. Measure out exactly 5 cups sugar into bowl.  Set aside.
  3. Mix box of pectin into infusion and heat to boil.  Add butter (to reduce foaming – optional).
  4. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
  5. Stir in sugar quickly.  Return to a full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam.
  6. Ladle quickly into prepared jars, filling to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with 2-piece lids.

I sterilized and processed the jars, just as I had in the dandelion jelly recipe.

Waiting to see how this turned out …

This filled 16 small jelly jars (4-oz each).



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