Making your own jelly is easy to do, but did you know that you can make jelly from honeysuckle blossoms? Learn how now!
Years ago, when I lived in Alaska, I learned about making Fireweed Jelly from the beautiful fire weed flowers that grow wild all over the landscape.
Here on the homestead we have another wild flower in abundance- honeysuckle. It grows all around the homestead and, at times, in place that I would rather it not.
But I decided to put some of it to use and create honeysuckle blossom jelly. I took the fireweed jelly recipe and altered it slightly to make this tasty spread.
To Make Honeysuckle Blossom Jelly you will need:
- honeysuckle blossoms
- water
- sugar
- powdered pectin
- canning jars
- hot water bath canner
- canning tools
- lemon juice
- saucepan
- cheese cloth
- sieve
- stock pot
Watch Me Make this Recipe in the Video Below
To begin, you’ll need 4 cups of beautiful honeysuckle blossoms. It’s okay if they are a little yellow. Go through them and pinch off all of the green bits from the stem end of the flower. They are bitter and you don’t want that in the jelly.
Wash the blossoms under cold water and then place them in a sauce pan with water. You will simmer this together for 20 minutes to create a tea.
Strain the liquid through a sieve that is lined with cheese cloth. Squeeze the cheese cloth to get every bit of the tea from the blossoms.
Add the liquid to a large stock pot.
Stir in pectin and lemon juice, then bring this to a rolling boil for 1 minute.
Add in sugar, stirring continually, and boil hard for another minute. Test the jelly to make sure it has gelled. If it hasn’t let it boil just a little longer and test again.
Remove it from the heat.
Ladle the jelly into hot jars, leaving 1/2 inch head space.
Remove any bubbles with a bubble wand, then wipe the rim of the jars with a damp cloth dipped in white vinegar.
Place a lid and ring on the jar and place the jar in the hot water bath or steam canner. Do this with all of the jelly.
Process in a hot water bath for 15 minutes.
When canning in a hot water bath canner (or steam canner) always make note of the processing time. If the recipe only has one time shown, that is generally for 1-1,000 feet of elevation. Visit this article to learn how to make adjustments to the recipe for YOUR elevation: How to Adjust Canning Recipes for Elevation
After the jars have processed, turn off the heat, remove the lid of the canner, and let the jars rest for 5 minutes.
Transfer the jars to a lined surface in a draft-free location and let them sit for 12-24 hours. You can cover your counter with folded kitchen towels, or use a cooling rack.
Listen for the “pop” of success!
Ever have Jelly or Jam fail to set? No problem! How to Fix Runny Jelly or Jam – Set Failure
The next day, remove the rings, test the seals, wash and label the jars. Store them away in the pantry.
Enjoy!
If you like this recipe, check out all of my other recipes and articles here on Cosmopolitan Cornbread about food preservation.
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