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
- Combine honeysuckle infusion, lemon juice and cinnamon in a large sauce pan.
- Measure out exactly 5 cups sugar into bowl. Set aside.
- Mix box of pectin into infusion and heat to boil. Add butter (to reduce foaming – optional).
- Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
- 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).