Honeysuckle Blossom Pineapple Jelly

READY IN: 2hrs


  • 4
    cups fresh edible flowers, packed honeysuckle blossoms (no buds and no green parts)
  • 8
    ounces pineapple juice, strained through a filter
  • 3
    tablespoons dry pectin
  • 1
  • 5
    cups sugar


  • Pour boiling water over flowers and allow to steep at room temperature till cool then place in refrigerator for overnight.
  • Keep the mixture in the ‘fridge and use it within one week.
  • Drain the liquid from the flowers using a coffee filter or cheese cloth. Measure 4 cups of the liquid, add to large pot with pineapple juice, pectin and lemon juice. Bring to a boil, then add sugar. Bring to a boil again, boil for a minute and a half to 2 minutes. Remove any skim on top.
  • Ladle immediately into hot, sanitized jars. Add caps and rings. Process in boiling water bath for 5 minutes, if desired.