Who knew you could take ordinary honeysuckle flowers and make such an amazing jelly? Over the weekend I did just that. I found an amazing recipe online at Lehman’s Country Life, http://countrylife.lehmans.com/2011/06/14/honeysuckle-jelly/. The most time consuming part is picking all the flowers we needed. After you get them all picked and all the green tips removed it moves along fairly quick.
It smells heavenly when you are steeping the flowers. I must say that it did do a number on our allergies, the flowers were covered with pollen. But it was well worth it, the jelly turned out amazing. It brings back so many wonderful memories of childhood. Picking the flowers and sucking the “honey” out of the flowers. We always looked forward to them blooming every year.
Yields 7 half-pints
4 cups honeysuckle flowers
4 cups boiling water
1/4 c. lemon juice
4 cups sugar
1 package 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.
Next, bring 4 cups of water to a boil in a large 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. You need two cups of the infusion for this recipe.
In the same saucepan, stir together 2 cups 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 hot, sterilized jars, and screw on lids. Allow to cool for 24 hours, then test the lids to make sure the jars are properly sealed.
I ended up adding mint leaf’s to one batch that I made and it was a nice variation. You may want to try it if you like mint. I will note that the recipe says you will yield 7 half pints but in all my batches I only yielded 4. I will be making more of this for sure, it is a new family favorite!