Honeysuckle Blossom Jelly

Yields 6 Half-Pint Jars.  This smooth jelly tastes just like those sweet blossoms you enjoyed as a kid.  It's like childhood memories in a jar!

Author Texas Homesteader


  • 4 Cups Honeysuckle Blossoms
  • 4 Cups Boiling Water
  • 4 Cups Sugar
  • 1/4 Cup Lemon Juice
  • 1 Pkg Liquid Pectin


  1. To make an infusion, prepare the flowers by removing the tiny green tip at the base of each blossom.

    Next, bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the honeysuckle blossoms, covering the pan after blooms are placed in water. Allow them to steep for about 45 minutes, stirring occasionally. (note: I’ve refrigerated the cooled infusion with the blossoms overnight, and although the infusion was dark green when I strained it, the jelly ended up golden yellow and even more intensely flavored…)

    Strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan.

    Add lemon juice and sugar and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. (220 degrees)

    Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over – the mixture will rise quite a bit when it’s boiling so it’s best to use an over-sized pan.

Recipe Notes

To Water-Bath Can:  Ladle jelly into hot, sterilized jars, and screw on canning lids. Place jars in boiling water of a water-bath canner for 5 minutes. Remove jars and place on a towel, out of drafts and allow to cool for 24 hours. After 24 hrs test the lids to make sure the jars are properly sealed.