Making your own jelly is easy to do, but did you know that you can make jelly from honeysuckle blossoms? Learn how!
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, and that is 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
- powdered pectin
- canning jars
- hot water bath canner
- canning tools
- lemon juice
- cheese cloth
- stock pot
To begin with, you’ll need 4 full cups of honeysuckle blossoms. Pick the freshest, brightest blossoms you can find.
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.
You’ll combine the tea in a stock pot with sugar and powdered pectin to create this amazing jelly.
The jelly will be processed in a hot water bath for canning.
The jars will rest overnight so that they can seal and you’ll hear that wonderful “pop” of success.
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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- 4 cups honeysuckle blossoms
- 4 cups water
- 2 packages (1.75 oz. each) powder pectin
- 2 Tb lemon juice
- 4 cups 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, and 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.
- 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!
- 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 Size:1 Tb
Amount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 0g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.