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Honeysuckle Jelly

Servings 5 Half Pint Jars


  • 2 Cups Honeysuckle Flowers
  • 2 Cups Boiling Water
  • 1/4 Cup Lemon Juice
  • 4 Cups Sugar
  • 1 3 oz. Package Liquid Pectin (like Certo)


  • Pick green tips from flowers and discard. Make an infusion by placing flowers and boiling water in a half gallon mason jar and capping tightly.  Let sit for at least 4 hours or let cool and refrigerate for up to 2 days.
    Strain flowers from infusion and place the infusion in a large saucepan along with lemon juice and sugar.  Turn heat to medium-high and bring to a rolling boil, stirring constantly.  If using a candy thermometer, heat to 220 degrees. (jelly stage)
    Add the pectin and boil for 2 minutes.
    Ladle into hot, sterilized jars and cap with sterilized 2 piece canning lids.  Place jars in a water bath canner for 5 minutes or turn upside down on a towel for 5-10 minutes before righting.
    Place jars upright on a towel, away from excessive heat or drafts and allow to cool for 24 hours.  Test jars for proper sealing.