Honeysuckle Jelly | Autumn Olive Jelly - Binky's Culinary Carnival

Jars of honeysuckle jelly on black board.

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Honeysuckle Jelly | Autumn Olive Jelly

We're turning the essence of spring into a jar of edible sunshine - with our recipe for homemade Honeysuckle Jelly.

Course canning, Condiment, jam

Cuisine American

Prep Time 15

Cook Time 20

Canning time 10

Total Time 45

Servings tablespoons

Calories 34kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

4 cups honeysuckle flowers
4 cups water
2 tablespoons lemon juice
4 tablespoons classic pectin see recipe notes
4 cups Sugar

Instructions

Shake your honeysuckle blooms after picking to remove any bugs or dirt. If you'd like you can rinse them in cool water.
4 cups honeysuckle flowers
Remove the white petals from the small green sepals that hold them to the branch.
Boil the water. Pour the water over the petals. Let this "tea" steep for 10 minutes or overnight to achieve the color and flavor that you want. (Put the tea in the refrigerator after it cools to room temperature)
4 cups water
Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove.
Strain the petals from the tea using a fine mesh strainer, a jelly bag or cheesecloth. Discard petals. you should end up with 3-3½ cups of the infusion, or tea.
Add the honeysuckle tea, (you should end up with 3-3½ cups of tea) pectin and lemon juice in a large saucepan. Bring to a boil that can't be stirred down.
2 tablespoons lemon juice, 4 tablespoons classic pectin
Add sugar all at once. Stir constantly until the jelly comes to a full rolling boil again. Boil for one minute. Remove from heat.
4 cups Sugar
Ladle hot jelly into hot jars leaving a ¼-inch headspace. Remove bubbles if necessary.
Wipe the rim of the jars clean with a damp paper towel to remove any debris.
Center the lid on the jar. Screw on the bands fingertip tight.
Process jars for 10 minutes, adjusting for altitude. After processing is complete, let the jars rest in the hot water for at least 5 minutes so that they cool slowly.
Remove jars to the counter and leave undisturbed for 12-24 hours until fully cooled. Check seals.
Store jars in a cool, dark place for at least one year.

Notes

Makes six half pints.

This recipe will also work for Russian olive (Eleagnus angustifolia) and Autumn olive (Eleagnus umbellata) flowers, which are also both invasive species in the Northeast.

You can make a low-sugar version by substituting low-sugar pectin and decreasing the sugar to 1-2 cups.

Pro Tips

Since the jelly is processed for more than 10 minutes, there is no need to use sterilized jars.
This recipe is fine for a water bath canner.
Use blooms that have not been sprayed with chemicals, insecticides, or inorganic fertilizers.

Ways to use it

Honeysuckle jelly is delicious on toast or a bagel with butter. It will transport you back to spring in the middle of winter.
It makes an amazing peanut butter and jelly sandwich.
Top a cracker or English muffin with some cream cheese and a dab of jelly.
Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese, or queso fresco.
Use it as a filling for cookies, cakes, and cupcakes.

Nutrition