Comments on: Honeysuckle Jelly

By: VictoryInJesus

VictoryInJesus — Fri, 08 May 2026 18:37:16 +0000

Making plum jelly one time with a friend she could not resist the urge to stir it as it was boiling coming up to “jelly” temperature. I begged her to quit stirring it. We packed it into jars anyway. It came out to be hard crack candy in a jar that you could not even dent with a steak knife. Had to throw it all out except for a few jars i made later, which was delicious. Moral of the story…the syrup must boil undisturbed reaching the prescribed temperature. Under the temp it will be runny, over the temp it will be thicker. Just a little info for u all to make jelly be jelly and hard candy be hard candy, and everything in between.

By: Nicole Cook

Nicole Cook — Tue, 31 May 2022 19:33:32 +0000

In reply to Rita Taylor. If you would like to use white blossoms, you can, but the yellow are the most fragrant and full of the most nectar, which is why we recommend using those. You may need to adjust the quantity you use to allot for more flavor. I hope this helps explain it!

By: Rita Taylor

Rita Taylor — Sat, 28 May 2022 22:29:29 +0000

Can you not use white blossoms, only yellow?

By: Amy Hyman

Amy Hyman — Sat, 22 May 2021 01:18:13 +0000

Your recipe was intriguing. I tried to divide the recipe to just make one jar because I wasn’t sure I would like the taste of honeysuckle jelly. Mine didn’t set, maybe I miss calculated when I divided the recipe. I’m not one to fret over such things, I found a great use for the syrup 🙂 Gin, a squeeze of lemon, some honeysuckle syrup and a splash of club soda. Worth a repeat try for sure. I just know I would love this as a jelly too. Thanks for sharing your wonderful recipe.

By: Nicole Cook

Nicole Cook — Wed, 12 May 2021 17:01:41 +0000

In reply to Judy. Hi there Judy, So I've made this dozens of times, and I have done it both ways. If you really pack them down, they will give a much stronger flavor. But some Spring and Summer seasons, there is just less to be had, or I missed my window of opportunity, and I've had to simply just scoop up what I could get. The main difference is how MUCH flavor you wind up with. Even with simply scooping, I have adjusted the recipe to reflect the right amount of flavor. With only scooping them and filling them. I do try to push them down a little bit and get as much as I can in each cup, but you will still wind up with a beautiful, floral almost honey like flavor no matter which one you choose. I hope that helps! Good luck!