Honeysuckle Jam Recipe: The Flavor of Summer in a Jar
When we moved to make Tennessee home, I had a short but magical list of what I couldn’t wait to experience: fireflies and honeysuckle. This time of year, when the air turns heavy with humidity and the trees are dressed in green, the scent of honeysuckle wraps itself around the back roads like an old friend. This honeysuckle jam recipe (or jelly, if you’re being technical) is my favorite way to bottle up the moment. It’s one of those good things you tuck away for the cold months when fireflies and honeysuckles feel like distant memories.
Honeysuckle grows wild here, the vines climbing fences and weaving through trees, bursting into full bloom with fragrant yellow flowers. Driving with the windows down in late spring means your senses are flooded with the sweet nectar of wild honeysuckles. It was the first flower I taught my daughter to taste—pinching the green bulb at the base of the flower, pulling the stamen through, and catching that one sugary drop. A Southern rite of passage.
During baseball and softball season in our little town, the smell of honeysuckle fills the air as it drifts in and out of the trees surrounding the fields. While we cheer on the kids, that familiar sweetness wraps around us, making even the simplest evenings feel like something special.
Honeysuckle Jelly vs. Jam: A Note
Technically, this is a honeysuckle jelly recipe, since we’re using an infusion and no pulp. But let’s be honest—I still call it jam half the time. Whether you’re searching for honeysuckle recipes, jelly recipes, or a delicious jelly to enjoy in winter, this one fits the bill.
Why You Need Pectin – Fruit Vs Flowers
Since honeysuckle blooms aren’t fruit, they don’t naturally contain pectin like apples, citrus, or other fruits. For best results, we use powdered pectin (though liquid pectin can also be used with adjusted amounts). This gives the jelly that perfect texture. No one wants a runny spread when what you’re after is a jam you can pile on toast.
I purchase my pectin in bulk since we use so much of it for preserving each year. This is the brand I get off of Amazon.
If you’re using a box of pectin, be sure it’s fresh and not expired. And always follow the timing carefully—when the recipe calls for a full boil or hard boil, that means a bubbling that doesn’t stop when you stir.
Why I Steep and Can in One Day
While some methods recommend soaking the flowers in cool water or letting the tea sit in the fridge for a few days to develop a stronger honeysuckle flavor, I’ve learned that if I don’t do it all in one day, it likely won’t get done. I need the process to stay simple and focused—start to finish.
You can still get a strong honeysuckle infusion by steeping for a couple hours in freshly boiled water. No need to wait overnight.
Tools You’ll Need:
– Large saucepan
– Cheesecloth or jelly bag
– Clean canning jars
– Jar lifter, damp cloth, kitchen towels, and cooling rack
– Canning pot or hot water bath setup
Honeysuckle Jam Recipe
Ingredients
- 5 cups of honeysuckle flowers only use fresh, fragrant, yellow flowers—no dead flowers
- 4 cups of water
- 1/4 cup bottled lemon juice
- 4 cups of sugar
- 6 Tbsp powdered pectin
Instructions
- Remove the green tips from the flowers (don’t pull out the stamen—you want that sweet nectar).
- Boil 4 cups of cold water and pour over flowers in a heat-safe bowl. Let steep 2 hours.
- Strain the flowers through a cheese cloth or jelly bag, pressing to get every drop. Measure out 3 3/4 cups of the infusion.
- In a large saucepan, combine the honeysuckle tea, lemon juice, and pectin. Heat over medium-high heat until a full boil is reached.
- Add 4 cups of sugar all at once. Stir and return to a hard boil for a full minute, stirring constantly.
- Remove from heat. Skim foam if needed.
- Ladle the hot jelly into clean jars, leaving 1/2" at the top of the jar. Wipe the rims with a damp cloth.
- Place lids and bands, then use a jar lifter to place jars upright into your canning pot.
- Process in a hot water bath for 10 minutes (adjust for altitude).
Remove to a cooling rack and let sit overnight. - Jars are sealed when the tops of the jars no longer flex when pressed. Label and store in a cool pantry. The shelf life is up to a year.
Notes
Tips & Substitutions for This Honeysuckle Jam Recipe
- For a twist, replace lemon juice with apple juice or white grape juice for a fruity note.
- You can add a handful of wild blackberries or pair with dandelion jelly for a mixed floral preserve.
- If using older kids to help, let them prep flowers while you handle the boiling and canning.
A Touch of Honeysuckle History
Did you know Chef Bill Smith of Crook’s Corner in North Carolina helped bring flower-based jellies and Southern flavors into modern spotlight? Bush honeysuckle was once used in folk medicine and tea-making in Appalachia, but over time, the vines became symbols of rural nostalgia. This honeysuckle jam recipe is more than a preserve—it’s a memory keeper.
Don’t Forget to Share
And if you’re part of our little farmhouse family on Instagram, come tell us how you used your jelly—maybe made for your family or gifted to a friend? I’d love to hear how your batch turned out, and how you’re preserving this time of year.
Whatever you do with it, you’ve bottled up something beautiful. Enjoy!
Other Jams You May Like:
Spiced Cranberry Jam (A favorite of mine!)
About Eryn Whalen
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
