4 cups honeysuckle flowers 4 cups boiling water 1/4 c. lemon juice 4 cups sugar 1 package liquid pectin To make an infusion, prepare the flowers by removing the tiny green tip at the base of each blossom. Careful, don't pull out the stamen or you will lose your nectar. Next, bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the honeysuckle blossoms, covering the pan after blooms are placed in water. Allow them to steep for at least 45 minutes, stirring occasionally. (I let mine steep in a jar for 2 days to really infuse the water). Strain the flowers from the liquid. Measure two cups of the infusion into a saucepan. Add lemon juice and sugar and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. (220 degrees) Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over – the mixture will rise quite a bit when it’s boiling so it’s best to use an over-sized pan. Ladle jelly into hot, sterilized jars, and screw on canning lids. Place jars in boiling water of a water-bath canner for 5 minutes. Remove jars and place on a towel, allow to cool for 24 hours. After 24 hours test the lids to make sure the jars are properly sealed.
Courtesy of Mrs. April!