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How To Make Honeysuckle Jelly

Recipe adapted from Amish recipe

Recipe Submitted by: Regina Sayers of Ivanhoe, Va

Novelty Recipe that makes 1 pint of jelly. * Does not double well, only use directed amounts.
Honeysuckle Jelly
Honeysuckle Flowers
2 Cups
2 Cups
Lemon Juice
1/8 Cup
2 Cups
Liquid Pectin
1 1/2 oz


  1. 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.
  2. Bring 2 cups of water to a boil in a med. saucepan, turn the heat off, then add the honeysuckle flowers you’ve gathered and allow them to steep for about 45 min., stirring occasionally
  3. Strain the flowers from the liquid.  You only need one cup of the infusion for this recipe.



  1. In the same saucepan, stir together 1 cup flower infusion, the lemon juice, and the sugar; bring to a hard boil that won’t stir down.
  2. Add the pectin and boil for 2 min; reduce heat if necessary to avoid boiling over.


  1. Ladle into a hot, sterilized jar. Clean jar rims, put on lids and rings.
  2. Boil 10 minutes in water bath canner.

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