Honeysuckle/Strawberry-Honeysuckle Jelly

Thanks to good friends and neighbors, we happened to stumble upon this jewel.  My husband or myself had never tasted or even heard of “honeysuckle jelly” before.  Our friends were kind enough to let us try and with one taste, I knew I had to make this.

Living in Southern Ohio, Honeysuckle is prolific to this area in the spring.  For many, honeysuckle brings fond memories of childhood, picking flowers and sucking the sweet nectar from the beautiful fragrant blooms.  So off we set to pick our own flowers  that nature so lovingly gives freely and abundantly.  Within just a short period of time, we had reaped the harvest. The beautiful gold and white blossoms were ours.

Next, to find a recipe that works.  We searched the internet, compared recipes, combined ideas and designed the right one to try.  After we made the first two batches we wanted more and figured we might as well take advantage while they were still in bloom and ready for pickin.  On the second go around we collected double the flowers and then decided to take it a step further and try adding the fresh strawberries…woo wee, we hit the jackpot with that!!IMG_20160525_083738

This was fun, easy and super exciting to make,  because most everyone has seen, smelled and even tasted Honeysuckle but few have tasted or made jelly from it.  I love the uniqueness and the country charm of this and can just imagine our grandmothers or great grandmothers years ago in the kitchen making this for their families.

That wonderful smell of when you are picking them, cleaning them or from the steeping blossoms in the pot, but even more is the wonderful sweet taste that your tongue can not deny from the finished product.

I hope that this recipe brings your home as much happiness and enjoyment as it has brought ours!

 

Honeysuckle and Strawberry-Honeysuckle Jelly

  • Servings: 5 Half Pints*
  • Difficulty: easy
  • Print

A spring time Jelly with a light distinct flavor.

*Per batch makes two batches for regular Honeysuckle or more if you are making Strawberry-Honeysuckle.

[NOTE: This recipe will be cut in half, you can not make two batches at one time, the jelly will not set up.

Preparation: You will need to wash jars and rings and sterilize ahead of time. I use large canning pot fill half way with water, bring to a boil and then add jars and rings and boil for 5 minutes. Remove and set aside on a dry towel. Prepare flower blossoms by pulling off or cutting off green tips of flowers, and any leaves from picking. In a colander rinse or spray off blossoms gently.

***For Strawberry-Honeysuckle Jelly: Follow all directions the same but reduce to 1 cup of tea/infusion combined with 1 cup of fresh strawberries pureed, combine with all other ingredients and follow directions the same. ]

Ingredients

  • 4 Cups of Honeysuckle Flowers
  • 4 Cups of Water
  • 8 Cups of Sugar
  • 1/2 Cup of Lemon Juice
  • 2 Pkg. Liquid Pectin

Directions

  1. In a medium size pot add water and bring to boil, shut off heat and add blossoms, put a lid on pot and let steep for 45 Min.
  2. After blossoms have steeped, lay cheese cloth in bottom of strainer and strain off tea/infusion into separate bowl.
  3. In large stock pot combine 2 cups of tea, 4 cups of sugar, and 1/2 Cup of lemon juice.
  4. Bring to a hard boil stirring constantly over med/high heat to the point it can not be stirred down.
  5. Add 1 Pkg. of liquid pectin and time for 2 minutes stirring constantly.
  6. Remove from heat and ladle into hot sterilized jars leaving 1/2″ head space wife off rim of jars, place lids and rings, and tighten.
  7. Place jars in hot water bath for 5 minutes, remove jars from bath and let cool on dry towel.

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