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Honeysuckle Jelly Recipe

>14 May 2011
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Honeysuckle Jelly

I watched the kids collecting honeysuckle yesterday, picking flowers from the vines and sucking their sweet nectar, and it occurred to me- we should make honeysuckle jelly!

The kids thought this was a great idea, and were very easily persuaded to collect a couple cups of the flowers for me.

The recipe I used only made one pint jar. Which was okay ’cause this was my first time making this jelly, and I wasn’t sure how it would taste. Next time I’ll double it and use half-pint jars. Here’s how it’s done…

You’ll need:

  • 2 cups honeysuckle flowers
  • 2 cups boiling water
  • 1/8 c. lemon juice
  • 2 cups sugar
  • 1 1/2 oz liquid pectin

First you need to make an infusion to draw the flavor out of the flowers. It’s very simple. Prepare the flowers by removing the tiny green tip at the base of the petals.

Bring 2 cups of water to a boil in a med. saucepan, turn the heat off, then add the honeysuckle flowers you’ve gathered and allow them to steep for about 45 min., stirring occasionally.

Strain the flowers from the liquid. I had a little over a cup of liquid after straining. You only need one cup of the infusion for this recipe. (Use any leftover infusion to make a honeysuckle sore throat syrup!)

In the same saucepan, stir together 1 cup flower infusion, the lemon juice, and the sugar; bring to a hard boil that won’t stir down. Add the pectin and boil for 2 min; reduce heat if necessary to avoid boiling over.

Ladle into a hot, sterilized jar. I don’t water bath my jellies,  but you can if you want.

*What’s cool about this recipe is that it only makes one pint jar, so you don’t even have to can it really. Simply pour it into a glass container with a lid, allow it to cool, then store it in the fridge. Anyone can do it!

If you like the way honeysuckle smells, you’re gonna love how this stuff tastes!

Have you ever made Honeysuckle Jelly? Got a different recipe to share? I’ll definitely be making more of this stuff before the honeysuckles are gone. It is de-lish!!

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  • Amanda said:

    I’ve never heard of honeysuckle jelly, but it sounds delicious! My children love to pick them too and what a fun thing for them to do and mama to make:)

    I’m going to copy this reccipe and try it this coming week!


  • Ashlee Logan said:

    That is cool! I have never heard of this before. I might have to try it sometime!

  • sandra said:

    Ive never heard of it either, i’ll bet it smells great! does it taste just like the honeysuckle nectar?

  • Kendra at New Life On A Homestead (author) said:

    Even better! :)

  • Anita Chamblee said:

    I may get my kids out to gather honeysuckle this week, but I have to say you are one superwoman to just have a baby and then even attempt to make one jar of jelly!

  • Kendra at New Life On A Homestead (author) said:


    LOL… nursing baby in one arm, stirring with the other ;)

  • Jill @ The Prairie Homestead said:

    This sounds like so much fun! What a cool deal to be able to pick some flowers from your yard and turn them into something edible. I really wish we had honeysuckle around here, I would totally try it… Maybe I could do Sagebrush jelly instead? ;)

  • Emily said:

    We love honeysuckle, I never thought about infusing them to make jelly. Thanks, we will have to give it a try.

  • Becky said:

    I just tried your recipe and I think it was wonderful! I may tweak it just a bit (reduce the sugar just a bit) to better suit my family’s tastes. I’ve also taken the liberty of passing along a link, to this page, to a number of friends. I’m sure they will like it too.

    Thanks for posting this recipe…I never would have considered making jelly out of honeysuckle blossoms otherwise.

    Thanks again and keep up the good work!!

  • Lori said:

    I can’t wait to try this! Is it possible to use honey when making it? We really try to go easy on the sugar.


  • Kendra at New Life On A Homestead (author) said:


    Sorry, I really don’t think honey would work for making jelly. I wish it did though, I’m trying not to use so much sugar myself!

  • Amanda said:

    I just made this! It’s still cooling but I tasted what I could on the spoon, LOL, and it IS gooood!!! Can’t wait to try on toast, or any other yummy item it will go on. :D I will totally be making this again!!!

  • Meg said:

    Makes me want to plant some honeysuckles! I remember eating them as a kid at a family friend’s house all the time. Yum!

    I found a recipe for making dandelion wine that I am going to try out. Of course, this is not kid, friendly, but the hubs and I enjoy a glass of wine now and again. And what better way than to make it using a weed! :-)

  • Ashley James said:

    Do you get 2 cups of the tiny green thing s or the flowers themselves. I have native indian paintbrushes that are honeysuckles.

  • Kendra at New Life On A Homestead (author) said:


    You need 2 cups of blossoms… the entire flower :)

  • Rhen @Yes, they are all mine said:

    No way! My kids are going to flip!!! I have to try this. :)

  • jodie said:

    so ironic…. my husband and i were just taking a walk on some local trails the other day and smelled an AMAZING flower. Had not clue what it was… turns out it was Honeysuckle! So glad I saw this post! :) Now I want to get a few bushes of my own… and make some jelly next year!!!

  • Angie said:

    This is so original, how cool!! If i can get enough flowers this year I would love to try it!

  • Janelle G said:

    oooh this sounds fun! We just bought an old house with a million overgrown honeysuckle bushes. This just might be perfect :)

  • Laura @ Laura Williams' Musings said:

    Inviting you the Carnival of Home Preserving on my blog today and every Friday. Hope to see you there. Laura Williams’ Musings

  • Karen EA Sharp said:

    I am so excited to get this recipe. Hoping to be able to get a variety of “floral” jellies for gift packs for the holidays. This will be a great special addition. I am already using rose and bluebonnet, now I will be able to do honesuckle and paintbrush, as well as the cactus that I have done for years, and my lavender. This late in the season, it will be next year before some of these will become a reality, but that is OK – ust gives me extra planning and planting time.

  • Missie said:

    Mmmm… honeysuckle! I’m diabetic, but I’d love to try this. Would it work if I substituted Splenda?

  • Kendra at New Life On A Homestead (author) said:

    Oooh, I don’t know, Missie. I’ve never tried canning with a sugar substitute. Maybe?? Let us know if you try it, how it turns out :) It may not set up, but it would still probably taste good.

  • Deanna said:

    Honeysuckle jelly? We have a whole fencerow full of it. I will definitely give this a try when it blooms out.

  • val said:

    I use the Domino Light:Sugar & Stevia Blend w/low sugar pectin. Never had any problems.

    Since the pectin calls for 1/2 the sugar of the recipe, I use 1/2 of the Blend.

    My mother is diabetic and this works great for her.

  • Allyson said:

    Okay, I need help. I tried this twice and couldn’t get past the first step. The first time I let the flowers steep for 45 minutes and the second time I let them steep for only 20 minutes. Both times, the flowers turned dark brown and the liquid had a funny smell to it, like it had turned rancid. It didn’t taste good at all. What am I doing wrong?

  • Kendra at New Life On A Homestead (author) said:


    My first question would be… and not at all to belittle you… are you SURE you’re using honeysuckle? My second question would be, are you removing the green base at the bottom of the flower? The flowers will darken as they steep, that’s normal. Are you tasting it BEFORE adding the lemon juice and sugar? If so, try to run through the entire process, and allow it to sit for a couple of day before trying. Don’t give up! :)

  • Allyson said:

    Well, I tried it again. This time I soaked the flowers in cool water overnight instead of boiling water for 45 minutes, then followed the recipe from there. Not sure what I was doing wrong the first time, but this time it worked. This morning we had pancakes with honeysuckle jelly for breakfast! Thanks!

  • Mary said:

    I did it, I did it! And it’s amazing! Thanks so much for sharing the recipe. And yes, the flowers in the water and resulting emmulsion were on the funky side- but keep going. It all comes together in the end!

  • Kendra at New Life On A Homestead (author) said:

    Yay!! So glad you made it, Mary :)

  • Kendra at New Life On A Homestead (author) said:

    Wonderful, Allyson!! I’m glad you kept trying :) Enjoy!

  • Kelley said:

    Hi There! Is it possible to do this with dried honeysuckle?

  • Kendra at New Life On A Homestead (author) said:

    Hi Kelley, I haven’t tried it myself, but it would be my guess that the flavor wouldn’t be as strong. If that’s all you have it wouldn’t hurt to try though! :)

  • Amber said:

    I bet this would work with pears in the mix too. One of my favorite candies my aunt made is honeysuckle pear and the idea of turning it into a jelly makes me swoon..

  • Kendra at New Life On A Homestead (author) said:

    Oooh, that sounds delicious, Amber! Wouldn’t hurt to try!

  • Miss M said:

    Okay, we (the kids and I) just did this!

    I used powdered pectin, since I didn’t have liquid pectin. I found the conversion is 2 Tablespoons powdered to 3 ounces (1 pouch) liquid. You have to mix the powder into the sugar, and add it all together.

    We pulled the infusion that we had made yesterday out of the fridge, and tasted it. You could taste, subtly, the wonderful honeysuckle… and way overpowering it was this unexpected bitterness!

    We persevered, though, not knowing how such a bitter liquid could make a good jelly.

    After pouring it into the jar, and quickly grabbing another jar to take the little bit of extra I wasn’t sure would fit, I tasted the mixture that had already solidified on the stirring spoon. The bitterness was gone, and all that was left was pure honeysuckle bliss.

    Thank you for this recipe!

  • Kendra at New Life On A Homestead (author) said:

    Yay!! I’m so glad you tried it Miss M. Thanks for sharing how it went :)

  • JoAnn said:

    I am so excited about this recipe! I tried it today but mine didn’t set up. Is it possible to reprocess it and add more pectin? I had to use powder because that was all I had – perhaps that is why…? I am new to all this :)

  • Brucecoletti said:

    I tried this today, best jelly I’ve ever had

  • Kendra at New Life On A Homestead (author) said:


    Yes, the powdered pectin will make a difference. But don’t try to reprocess it. Just let it sit. Often over time jelly will set up, so I’d suggest just leaving it for a few weeks. Putting it in the fridge will set it more quickly. Worst case, you’ll have a lovely honeysuckle syrup ;)

  • Kendra at New Life On A Homestead (author) said:

    Awesome, Brucecoletti!! So glad you liked it :)

  • Robyn said:

    I made this yesterday and I had never heard of it before but let me say it was some of the best jelly I have ever tasted! I love it!

  • Kendra at New Life On A Homestead (author) said:

    That’s great, Robyn!! Good for you for trying something new and different :) I’m so glad you enjoyed it!

  • JoAnn said:

    Update :) After a week and a half in the fridge our jelly set up! Thank you so much for the recipe I will be trying it with liquid pectin next :) I have such respect for you! God Bless

  • Donna said:

    Thanks for the wonderful idea! I picked flowers yesterday and made the jelly with organic sugar and liquid pectin. I canned my jars since I will be gifting some of the jelly. The jelly hasn’t “jelled” yet. I will put in the frig and cross my fingers. :0 )

  • Kendra at New Life On A Homestead (author) said:

    Awesome, JoAnn!!! So glad it worked out for you. And thank you for your kind encouragement. Blessings to you.

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