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honeysuckle jam tipped over on counter.

Honeysuckle Jam Recipe

erynwhalen
A light, floral jelly made from fresh honeysuckle blossoms. This sweet preserve captures the taste of early summer and is perfect for spreading on biscuits or gifting from your pantry.
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Prep Time 30 minutes
Cook Time 15 minutes
Additional Time 10 hours
Total Time 10 hours 45 minutes
Course Canning
Cuisine American
Servings 7 half pints

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

Only use yellow honeysuckle blooms—avoid white or browned flowers for best flavor and color.
Remove the green bulb at the base but keep the stamen intact to preserve the sweet nectar.
If your infusion doesn’t yield a full 3¾ cups, top it off with cool water or a splash of white grape juice.
Use bottled lemon juice to ensure safe acidity for canning.
Achieve a proper set by reaching a full rolling boil after adding sugar—boil for exactly 1 minute.
For best sealing results, always start with clean jars, remove air bubbles, and wipe rims with a damp cloth before adding lids.
This jelly is shelf-stable for up to 1 year when properly sealed and stored in a cool, dark place.

Nutrition

Serving: 1tbsp
Keyword honeysuckle, jam, jelly
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