Honeysuckle Jelly | Autumn Olive Jelly
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Prep Time
15 mins
-
Cook Time
15 mins
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Additional Time
10 mins
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Total Time
45 mins
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Servings
96 tablespoons
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Calories
34 kcal
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Course
Condiments
-
Cuisine
American
Honeysuckle Jelly | Autumn Olive Jelly
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We're turning the essence of spring into a jar of edible sunshine - with our recipe for homemade Honeysuckle Jelly.
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Ingredients
- 4 cups honeysuckle flowers
- 4 cups water
- 2 tablespoons lemon juice
- 4 tablespoons classic pectin see recipe notes
- 4 cups sugar
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Instructions
- Shake your honeysuckle blooms after picking to remove any bugs or dirt. If you'd like you can rinse them in cool water.
- 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)
- 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.
- Add sugar all at once. Stir constantly until the jelly comes to a full rolling boil again. Boil for one minute. Remove from heat.
- 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.
Equipments used:
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
- Ways to use it
- 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.
- 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 Information
Show Details
Serving
1tablespoon
Calories
34kcal
(2%)
Carbohydrates
9g
(3%)
Protein
0.003g
(0%)
Fat
0.03g
(0%)
Polyunsaturated Fat
0.001g
Sodium
2mg
(0%)
Potassium
1mg
(0%)
Fiber
0.1g
(0%)
Sugar
8g
(16%)
Vitamin A
0.04IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
0.4mg
(0%)
Iron
0.02mg
(0%)
Nutrition Facts
Serving: 96tablespoons
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 34kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 0.003g | 0% |
| Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.001g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 0.04IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 0.4mg | 0% |
| Iron | 0.02mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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