How much honeysuckle to make jelly?

To make a standard batch of honeysuckle jelly , you’ll need about 4 cups of packed honeysuckle blossoms that’s around 6 to 7 generous handfuls. Use only the clean, fully opened flowers without stems or leaves. This yields about 2 cups of steeped honeysuckle “tea,” enough to make one batch of jelly.

What can you make out of honeysuckles?

Aside from honeysuckle jelly , you can make honeysuckle syrup, floral lemonade, honeysuckle ice cream, or even honeysuckle sorbet. The flavor is delicate, so it works well in infused teas and desserts. Just make sure you're using the edible species (Japanese honeysuckle is common) and avoiding any sprayed plants.

How to get liquid from honeysuckle?

Steep honeysuckle blossoms in boiling water just like tea. Pour 4 cups of boiling water over 4 cups of cleaned blossoms and let it sit, covered, for 12 hours or overnight. Then strain through a fine mesh sieve or cheesecloth to extract the sweet floral-infused liquid, which becomes the base of your honeysuckle jelly recipe .

What can I do with fresh honeysuckle?

Fresh honeysuckle can be used in floral teas, simple syrups, infused vinegars, or even baked into cakes as decoration. Of course, the most delicious thing you can do is turn them into honeysuckle jelly . Just steep, strain, sweeten, and enjoy all that foraged flavor in a spreadable form.

Honeysuckle Jelly Recipe – Wild, Floral, and Absolutely Magical

Description

This homemade honeysuckle jelly is a light, floral preserve made from fresh honeysuckle blossoms. Delicate, golden, and perfect for spring breakfasts or gifting.

Ingredients

Scale

2 cups honeysuckle tea (steeped from 4 cups blossoms)

1 tablespoon lemon juice

1 box powdered fruit pectin (1.75 oz)

4 cups granulated sugar

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Instructions

1. Bring honeysuckle tea and lemon juice to a boil in a saucepan.

2. Whisk in pectin and bring to a rolling boil, stirring constantly.

3. Add sugar all at once and return to a full rolling boil.

4. Boil exactly 1 minute while stirring.

5. Remove from heat and skim foam.

6. Ladle into sterilized jars, leaving 1/4-inch headspace.

7. Seal jars and process in boiling water bath for 5 minutes.

8. Let cool completely, then store.

Notes

You can use vanilla or mint during steeping for added flavor.

Honeysuckle jelly is best served on warm biscuits or toast.

Store sealed in pantry up to 12 months; refrigerate after opening.

Prep Time: 15
Cook Time: 15
Category: Preserves
Method: Canning
Cuisine: Southern American

Nutrition

Serving Size: 1 tbsp
Calories: 55
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg