Honeysuckle Blossom Jelly

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Making your own jelly is easy to do, but did you know that you can make jelly from honeysuckle blossoms? Learn how now!

How to Make Honeysuckle Blossom Jelly from Cosmopolitan Cornbread.

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.

fireweed in Alaska

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.

honeysuckle blossoms

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
How to Make Honeysuckle Blossom Jelly from Cosmopolitan Cornbread.

To begin with, you’ll need 4 full cups of honeysuckle blossoms. Pick the freshest, brightest blossoms you can find.

honeysuckle blossoms in bowl

Wash the blossoms under cold water and then place them in a sauce pan with water. You will simmer this together to create a tea.

Once it is finished, you’ll strain the liquid through a sieve that is lined with cheesecloth. Squeeze the cheese cloth to get all of the tea from the blossoms.

honeysuckle in sauce pan

You’ll combine the tea in a stock pot with sugar and powdered pectin to create this amazing jelly.

How to Sterilize Canning Jars & A Space Saving Tip

jelly cooking in stock pot

The jelly will be processed in a hot water bath for canning.

jelly in jars being canned

The jars will rest overnight so that they can seal and you’ll hear that wonderful “pop” of success.

jelly in jars

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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How to Make Honeysuckle Blossom Jelly from Cosmopolitan Cornbread.

Honeysuckle Blossom Jelly

Constance Smith – Cosmopolitan Cornbread
How to make old fashioned jelly from honeysuckle blossoms.
4.80 from 15 votes
Prep Time 1 hour
Additional Time 1 day
Total Time 1 day 1 hour
Course Jelly and Jams
Cuisine American
Servings 7 half pint jars
Calories 31 kcal


  • 4 c honeysuckle blossoms
  • 4 c water
  • 2 packages powder pectin, (1.75 oz. each)
  • 2 Tb lemon juice
  • 4 c sugar


  • To begin, boil the blossoms and water together in a large sauce pan for 20 minutes, creating 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 the pectin and lemon juice, then bring this to a boil, boiling for 1 minute.
  • Add the sugar, stirring continually, and boil for another minute.
  • Reduce the heat to a simmer so that the jelly mixture stays hot.
  • Ladle the jelly into hot, sterilized jars, leaving 1/2 inch head space.
  • Process in a hot water bath for 15 minutes. (Adjust for elevation.)
  • Carefully remove to an out of the way place away from drafts. I generally line the counter with a folded dish towel.
  • Allow the jars can cool undisturbed for 24 hours.
  • Listen for the "pop" of success!
  • Enjoy!


  •  As you forage for the blossoms, pick the freshest, brightest blossoms you can find.
  • This recipe makes 7 half-pint jars of jelly or 14 – 4 ounce jars. I normally make a combination of the two.


Serving: 1TbCalories: 31kcalCarbohydrates: 8gSodium: 2mgSugar: 7g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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5 thoughts on “Honeysuckle Blossom Jelly”

  1. I made this as my first pectin jelly- it is one of the most beautiful and deliciously scented jelly I’ve ever seen or smelled!
    Thank you so much for the wonderfully simple recipe!

4.80 from 15 votes (12 ratings without comment)

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