Honeysuckle Jelly Canning Recipe: A Sweet and Floral Delight

Are you looking for a unique and delicious way to preserve the sweet nectar of honeysuckle flowers? Look no further than this honeysuckle jelly canning recipe!

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As summer approaches, memories of childhood days spent picking honeysuckle and savoring its sweet flavor come flooding back. Now, you can capture that same taste in a jar and enjoy it all year long.

 

Making honeysuckle jelly may seem daunting, but with this easy-to-follow recipe, you’ll be a canning pro in no time. The process involves steeping the honeysuckle flowers in hot water to extract their flavor, then adding sugar, pectin, and lemon juice to create a sweet and tangy jelly.

 

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Preserve the taste of summer with this easy honeysuckle jelly canning recipe. Enjoy the sweet and floral notes of honeysuckle all year round.

 

Not only is this honeysuckle jelly recipe a fun and nostalgic way to preserve the flavors of summer, but it also makes for a thoughtful and unique gift for friends and family. So why not give it a try and bring a taste of childhood back into your life?

 

Proven Winners - Lonicera periclymenum 'Scentsation' (Honeysuckle) Vine, , #2 - Size ContainerProven Winners – Lonicera periclymenum ‘Scentsation’ (Honeysuckle) Vine, , #2 – Size ContainerProven Winners - Lonicera periclymenum 'Scentsation' (Honeysuckle) Vine, , #2 - Size Container

 

 

Gathering Honeysuckle

 

If you are planning to make honeysuckle jelly, the first step is to gather the honeysuckle flowers. Here are a few tips to help you gather honeysuckle:

 

Identifying Honeysuckle

 

Before you start picking honeysuckle, it is important to make sure you are identifying the right plant. Honeysuckle is a climbing vine with fragrant flowers that are typically white or yellow in color. The scientific name for honeysuckle is Lonicera.

 

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When identifying honeysuckle, look for the following features:

  • Climbing vine with woody stems
  • Opposite leaves
  • Fragrant flowers that are typically white or yellow in color
  • Berries that are red, orange, or black in color

 

Picking the Blossoms

 

Once you have identified honeysuckle, it’s time to start picking the blossoms. Here are a few tips to help you pick honeysuckle blossoms:

  • Look for flowers that are fully open and have a strong fragrance
  • Avoid picking wilted or brown flowers.
  • Use a pair of scissors or pruning shears to snip the blossoms off the vine
  • Be sure to leave some flowers on the vine so that the plant can continue to grow

 

When gathering honeysuckle, be sure to wear gloves and long sleeves to protect your skin from the thorns on the vine. Also, be sure to gather the flowers in the early morning when they are at their freshest.

 

Preparing the Ingredients

 

Before you start making your honeysuckle jelly, it’s important to prepare your ingredients properly. Here are some tips to make sure your jelly turns out delicious:

 

Measuring the Sugar

 

The amount of sugar you use in your honeysuckle jelly recipe is crucial to achieving the right texture and flavor. Make sure you measure your sugar accurately using a kitchen scale or measuring cups. Don’t skimp on the sugar, as it helps preserve the jelly and gives it a sweet taste.

 

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Capture the essence of summer with this homemade honeysuckle jelly canning recipe. Perfect for preserving the delicate floral flavors of honeysuckle blossoms.

 

Choosing the Right Pectin

 

Pectin is a natural substance found in fruits that helps jelly set. When making honeysuckle jelly, you’ll need to add pectin to help it set properly. There are two types of pectin you can use: powdered pectin and liquid pectin.

 

Powdered pectin is the most common type of pectin used in jelly making. It comes in small packets and is easy to use. I buy powdered pectin in bulk from Amazon.

 

It is much less expensive than buying smaller boxes from the store. Liquid pectin is more concentrated than powdered pectin and is often used for making larger batches of jelly.

 

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When choosing your pectin, make sure you read the instructions carefully and use the right amount for your recipe. Adding too much or too little pectin can affect the texture of your jelly.

 

To enhance the flavor of your honeysuckle jelly, you can also add a splash of lemon juice to the recipe. This will give it a tangy taste and help balance out the sweetness.

 

Elevate your pantry with this exquisite honeysuckle jelly canning recipe. A delightful way to savor the fleeting flavors of honeysuckle blossoms.

 

Making the Jelly

 

Creating the Infusion

 

To make honeysuckle jelly, you first need to create an infusion by steeping the honeysuckle flowers in water. Begin by gathering about 2 cups of honeysuckle flowers and removing the green stems and leaves.

 

Rinse the flowers thoroughly and place them in a large pot. Add 4 cups of water to the pot and bring it to a boil. Once boiling, reduce the heat and let the flowers steep for about 10 minutes.

 

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After steeping, strain the flowers through a cheesecloth or fine-mesh strainer to remove any solids. I like to a jelly strainer like this one. You should be left with a clear, fragrant liquid that will form the base of your jelly.

 

Norpro, White & Silver Strainer Stand, 12in/30.5cm high and 6.5in/16.5cmNorpro, White & Silver Strainer Stand, 12in/30.5cm high and 6.5in/16.5cmNorpro, White & Silver Strainer Stand, 12in/30.5cm high and 6.5in/16.5cm

 

 

Cooking the Jelly

 

In a separate pot, combine 3 cups of honeysuckle juice with 1 package of powdered pectin (6 tablespoons bulk pectin) and bring it to a boil, stirring constantly. Once boiling, add 4 cups of sugar and stir until it dissolves.

 

Bring the mixture to a rolling boil and let it cook for about 1 minute. Be sure to stir constantly to prevent the jelly from burning. After 1 minute, remove the pot from the heat and skim off any foam that may have formed on top.

 

Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. You can measure the headspace of the jars with this inexpensive canning funnel.

 

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Wipe the rims of the jars clean and place the lids on top, tightening the bands until they are just snug.

 

Process the jars in a boiling water bath for 10 minutes, then remove them and let them cool completely before storing.

 

Canning Process

 

Water Bath Canning

 

Once your jars are filled and sealed, it’s time to process them in a water bath canner. Fill the canner with enough water to cover the jars by at least 1 inch.

 

Place the jars in the canner, making sure they are not touching each other or the sides of the canner. Bring the water to a boil and process the jars for 10 minutes.

 

Carefully remove the jars from the canner and place them on a towel to cool. As the jars cool, you should hear a popping sound as the lids seal.

 

Check the seals after the jars have cooled completely by pressing down on the center of the lid. If the lid does not move, the jar is sealed. If the lid pops up and down, the jar did not seal properly and should be refrigerated and used within a few weeks.

 

Honeysuckle Jelly Recipe

 

Ingredients:

  • 2 cups honeysuckle blossoms
  • 4 cups water
  • 1/4 cup lemon juice
  • 1 package powdered pectin
  • 4 cups granulated sugar

 

Instructions:

  1. Begin by gathering about 2 cups of fresh, fragrant honeysuckle blossoms. Be sure to pick them from an area that hasn’t been treated with pesticides.
  2. Rinse the blossoms gently to remove any dirt or insects, and then place them in a heatproof bowl.
  3. In a saucepan, bring 4 cups of water to a boil, and then pour it over the honeysuckle blossoms. Cover the bowl and let the mixture steep for at least 2 hours or overnight to extract the flavor.
  4. After steeping, strain the honeysuckle infusion through a fine-mesh sieve or cheesecloth into a clean saucepan. Press the blossoms to extract as much liquid as possible.
  5. Add 1/4 cup of lemon juice to the honeysuckle infusion and stir to combine.
  6. Gradually stir in 1 package of powdered pectin, making sure it’s fully dissolved.
  7. Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
  8. Once boiling, add 4 cups of granulated sugar, stirring constantly. Stir until the sugar is completely dissolved.
  9. Allow the mixture to return to a full rolling boil that cannot be stirred down, and let it boil for 1-2 minutes.
  10. Remove the saucepan from the heat and skim off any foam that has formed on the surface.
  11. Carefully ladle the hot honeysuckle jelly into sterilized jars, leaving about 1/4 inch of headspace.
  12. Wipe the jar rims clean, seal with sterilized lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
  13. Once processed, remove the jars from the water bath and let them cool at room temperature. As they cool, you should hear the satisfying “pop” of the lids sealing.
  14. Store the honeysuckle jelly in a cool, dark place, and enjoy it spread on toast, biscuits, or scones.

 

Serving and Pairing Ideas

 

You have just made a delicious batch of honeysuckle jelly, and now you’re wondering how to serve it. Here are some ideas to help you get started:

  • Spread it on toast: Honeysuckle jelly is a perfect addition to your morning toast. The sweet and floral flavors of the jelly complement the bread perfectly. For an extra touch, add some butter or cream cheese on top of the jelly.
  • Pair it with brie: Honeysuckle jelly pairs perfectly with brie cheese. The creamy texture of the cheese and the sweet taste of the jelly create a perfect balance of flavors. Serve it with crackers or sliced baguette for a delightful appetizer.
  • Add it to your chicken or pork: Honeysuckle jelly can be used as a glaze for your chicken or pork. Brush it on during the last few minutes of cooking to add a sweet and tangy flavor to your meat.
  • Spread it on peanut butter: If you’re a peanut butter lover, try spreading some honeysuckle jelly on top of your favorite peanut butter sandwich. The combination of the sweet jelly and the nutty peanut butter is simply delicious.
  • Pair it with goat cheese: Honeysuckle jelly also pairs well with goat cheese. The tangy and creamy flavor of the cheese is a perfect match for the sweet and floral jelly. Serve it with crackers or sliced baguette for a delightful appetizer.
  • Use it in cocktails: Honeysuckle jelly can be used to add a unique flavor to your cocktails. Mix it with your favorite liquor and some soda water for a refreshing summer drink.

 

These are just a few ideas to get you started. Get creative and experiment with different ways to serve your honeysuckle jelly.

 

Frequently Asked Questions

 

How do you prepare honeysuckle flowers for making jelly?

 

To prepare honeysuckle flowers for making jelly, you will need to remove the green parts at the base of the flowers and the stems. Only use the petals of the flower. Once you have removed the green parts, rinse the petals thoroughly with water and let them dry.

 

Can you make honeysuckle jelly without using pectin?

 

Yes, you can make honeysuckle jelly without using pectin. However, the jelly will have a softer set and may not hold its shape as well. To make jelly without pectin, you will need to cook the juice and sugar mixture longer until it reaches the desired consistency.

 

What are some tips for achieving the best flavor in honeysuckle jelly?

 

To achieve the best flavor in honeysuckle jelly, it is recommended that you use fully bloomed flowers that are at their peak fragrance. It is also important to use a good quality sugar and to not overcook the flowers, as this can result in a bitter taste.

 

What are some creative uses for honeysuckle jelly in recipes?

 

Honeysuckle jelly can be used in a variety of sweet and savory recipes. It can be used as a glaze for meats, as a topping for toast or biscuits, or even as a filling for pastries.

 

It can also be mixed with cream cheese or yogurt for a delicious spread. Get creative and experiment with different ways to use honeysuckle jelly in your cooking!

 

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