The Best Honeysuckle Jelly Recipe For Canning
I may have been compensated for this post. Please keep in mind that it affects you in no way financially. If an item is being reviewed, I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with the Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at firstname.lastname@example.org
Are you looking for the best honeysuckle jelly recipe? Honeysuckle is a sweet, delicate flower that blooms in late spring and early summer. It is one of the most popular wildflowers in North America, but it can also be grown as an ornamental plant.
The taste of this delicious blossom makes it perfect for use in jellies, jams, syrups, and even wine! This blog post will show you how to make your own honeysuckle jelly with step-by-step instructions on how to prepare your jars and ingredients.
Is honeysuckle safe to eat?
Honeysuckle is generally safe to eat when the flowers are still in bloom and before they have set seed. Eating honeysuckle can cause nausea, vomiting, diarrhea, abdominal pain, headache, dizziness, or other symptoms of poisoning if consumed after it has gone to seed.
Can you can honeysuckle jelly?
Yes! We will walk you through the water bath process below.
How long with canned honeysuckle jelly last?
Honeysuckle jelly will be safe to eat for at least 12 months, up to 24, if properly canned.
Are there any health benefits to eating honeysuckle jelly?
Honeysuckle has been said to have many medicinal properties from easing joint pain to combating infection; however, there is no scientific evidence on this. Still, our best honeysuckle jelly will put a smile on the face of anyone you give it to.
What is the best type of canning jar to use for this recipe?
We recommend using half pint-sized jars or pint-size jars when making your own preserves! They’re perfect for storing in the pantry and taking out as needed – we love them because they make a great gift too.
This recipe will make you about 10 half pint-jars (4 oz size)
This is the best deal I have found on those small jars.
How long does it take to make the best honeysuckle jelly?
The prep time for this Sure Jell honeysuckle jelly recipe is about 15 minutes. You need to chill the honeysuckle syrup for about 24 hours, then you will cook the actual jelly for about 15 minutes more.
The water bath canning time will take roughly another 10-15 minutes and before you know it, you will have happily pinging jars of sugary goodness waiting for your pantry.
Sure Jell honeysuckle jelly recipe
We used this Sure-Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes on this recipe. I buy it in bulk on Amazon to make sure I have it in stock when I need or want it. You can see it here on Amazon
Easy honeysuckle jelly recipe
It is broken down into a few stages: making the syrup, making the jelly, canning the jelly. Seriously, this is SO freaking easy to make!
Honeysuckle Jelly Ingredients:
- 2.5 Cups (loosely packed) Yellow Honeysuckle Flowers
- 3 Cups Sugar
- 4 Cups Water
- 2 Tbsp Vanilla Extract
- 1/4 Cup Lemon Juice
- 1 1.75 oz Box Less or No Sugar Pectin
How to make honeysuckle jelly:
First you need to make Honeysuckle Syrup.
How to Make Honeysuckle Syrup
In a strainer rinse flowers under cold water and remove any debris.
Place washed flowers in a glass bowl and pour 4 cups of boiling water over them.
Cover the bowl and leave it on the counter to steep until it cools to room temperature. Then move it to the fridge to finish steeping. You want it to steep for a total of 24 hours for the best flavor.
Remove from fridge and pour mixture over a mesh sieve. Lightly press flowers to get all the liquid out then discard flowers.
Making honeysuckle jelly
Pour liquid into a large sauce pot and bring to a boil.
Add lemon juice and vanilla and stir.
In small bowl mix pectin and 1/2 cup of sugar together until well mixed.
Add pectin mixture to boiling liquid and mix until fully dissolved.
Add in 2.5 cups of the sugar mixing constantly. Bring to a rolling boil then boil for 1 full minute.
How to prepare canning jars and lids:
Step 1: Boil jars and lids for at least 10 minutes before using. You can have them boiling while you are making your jelly.
Step 2: Remove from water and make sure they are drained. Place upright on a towel on the counter while you are filling with jelly liquid.
Pour or scoop mixture into pre-paired jars leaving about 1/4 to 1/2 inch space from the top of the jar. I filled mine right to where the threads of the jar start.
Pop any air bubbles in the jar then wipe off the rim of the jars.
Place the heated lids on top of the jars and then the ring and tighten the ring.
Place jars in a water bath and boil for 10 minutes. You need to have the jars on a rack so they are not right on the bottom of the pot they also need to be spaced so they are not touching. You need the water to be at least a half-inch overtop the tops of the jars.
After they have boiled for 10 minutes remove and place on a towel on the counter. Allow to totally cool before moving. When sealed the top little bubble will be sucked in and you will hear a little pop. Any that do not seal will need to be refrigerated.
How do you eat honeysuckle jelly?
We think the best way to enjoy our best honeysuckle jelly is on a crusty piece of bread with plenty of butter…but it makes for a great cracker spread too! You can spread a little of it over a soft brick of either Brie cheese or cream cheese to make it seem more “upscale” on your charcuterie board.