Seein’ as there is no shortage of honeysuckle in the South, I am willing to bet you will see folks starting to harvest honeysuckle fairly soon. Angela Jones was kind enough to share this recipe with us, and I cannot wait to try it! Enjoy- The Homesteader’s Wife

“This recipe is so simple, but so time consuming picking and preparing all the flowers. It’s nice to put all those invasive honeysuckle vines to work though! And I sell the poop out of this jelly! It tastes just like that little drop of nectar,” said Angela. She added one final tip, “Do not try to double the recipe to make a bigger batch. I’ve never been successful doing that.”


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

Make the infusion- remove the green tips from the base of the flower. Bring water to a boil. Turn off heat, add flowers, and allow to seep about an hour, stirring occasionally. Strain flowers out. Stir together 2 cups of flower infusion, lemon juice, and sugar. Bring to a hard boil that cannot be stirred down. Add pectin and boil for 2 minutes. Ladle into hit, sterilized jars, screw on lids. Allow to cool and check lids for seal. Makes 7 Half Pint Jars.