Honeysuckle Jelly - How to Make & Can | Useful Knowledge

[@AgdaFingers]

Yeah! I drank the nectar out of honeysuckle as a kid too!

[@nunyabusiness863]

Thanks for this. This is indeed useful knowledge.

[@useful.knowledge]

Thanks!

[@LaCheleWallace]

This is hella dope. Imma try to make this over the weekend.

[@elisaromano4725]

I love honeysuckle so much. I always think of them. Best childhood memories ❤️❤️

[@magnolia31611]

I grew up picking honeysuckle flowers, and this brought back so many good memories! I am definitely going to try making! Thanks for sharing the recipe!!

[@useful.knowledge]

Miriam Mince. You sound like myself. I must have picked a ton of those as a kid. Best of luck making the jelly. It does have a taste of honey.

[@elisaromano4725]

M_ Mince08 me too. I just ordered honeysuckle perfume lol

[@lynnramsey2663]

I made some of this, and it wound up being such a hit I Can't make enough of it. Out of 13 jars I wound up with 4, so I had to make 8 more.

[@useful.knowledge]

Lynn, sounds great! It does have a unique taste. My family loves it.

[@shundakm]

In the hot days of summer, my Dadd would stop on side of the road and pick these same kind of honeysuckles for me & my sister. I just love the honeysuckles he’d pick for us, he use to pick the vines of the plants and they would be the best part of spending time with my Dadd. He’s just the best Dadd & when we spend the summer with him lol, there was just no rules with my weekends at or with my Dadd. Great guy I love him........

[@useful.knowledge]

Awesome memories! Thanks for sharing!

[@susiebafford7921]

Super awesome vid! Easy to understand. Good job sir!👍🏽 I’m definitely going to make honeysuckle jelly.

[@useful.knowledge]

Hi. Thanks for your kind comments!!

[@DoctorCreepy]

Very cool. I didn't even know you could make honeysuckle jelly. I have a ton of the stuff in my yard so I guess I'll be doing some picking tomorrow. Great video!

[@jt-xn8bw]

Love the video, very informative.this is USEFUL KNOWLEDGE

[@useful.knowledge]

Thanks!!!

[@oiputthatback7361]

In the summer we made a cordial using Honeysuckle and pineapple weed , it was delicious. Thanks for the recipe.

[@robinpoe7250]

I can not wait to make these, and a lot of Your other videos. I have never heard of using the oven method. Thank You for the awesome video's.

[@useful.knowledge]

Robin. Hi. Thanks! I'm using the old timey "open kettle" method that I was taught by my grandparents. I got tired of boiling the jars to heat them up so one night I thought why not put them in the oven. Works every time! Thanks!

[@susanheller1545]

Just made some following this recipe. Awesome!

[@useful.knowledge]

Thanks and I'm happy it turned out great!

[@jvjohnson92]

I can’t wait to make this! Honeysuckles just randomly popped in my head and here I am 😂 this looks amazing. I also saw that it apparently has all the healing properties you need to fight off the current situation going around. 🙏

[@useful.knowledge]

Hi. It definitely has a honey type flavor. My family loves it.

[@aliaviviana]

Love honeysuckle 😍

[@useful.knowledge]

Alia Viviana. My daughter just made a batch Thursday. This year she infused some orange zest in the “tea” made from the honeysuckles. She strained it all and then made the jelly. Wow it’s good.

[@kristincollins5468]

I'm sitting here just smelling all the honeysuckle right now! I'm making this tomorrow after I find some cute jars!

[@useful.knowledge]

It has a hint of honey taste to me. My family loves it.

[@spetrenko7149]

Wow thank you!!! This is amazing and thank you for sharing what your grandparents shared. 🙏

[@useful.knowledge]

Thanks for the kind comment.

[@hiinsanity]

I'm gonna try this omg I have a lot of honeysuckles in my backyard

[@useful.knowledge]

My wife and kids love it. It really does have a slight honey taste.

[@aliaviviana]

Jealous 🔊🔊

[@viper2274]

Same

[@drobi0001]

Thanks for sharing! I’m definitely going to try this method. I have a whole fence in my backyard full of honeysuckle blooms😃

[@useful.knowledge]

Thanks and enjoy that jelly!

[@christatalbott]

Great directions. Thanks

[@liamcarlson6165]

I honestly like watching this just cause it's so cool

[@useful.knowledge]

Thanks!

[@caseyrobinson2279]

Will be making this! Great video!

[@amberfaerie82]

Great video!! Great info and my favorite flower can't wait to try and you have a new subscriber.

[@useful.knowledge]

terri. Awesome! Thanks!

[@parkeryardley9637]

Made this last year and definitely going to make it again. It's absolutely delicious with cream cheese, and a good topping for honey ham (it's weird but good)

[@useful.knowledge]

Thanks! I was just checking on the honeysuckles plants on our old fence today. It’s still too early but was worth checking.

[@rowenaphilbeck1919]

I have to try that for sure. I love making jelly but have never made Honeysuckle jelly. Thanks for the video and taking your time to do that for all of us.

[@useful.knowledge]

ROWENA PHILBECK. Thanks for the kind words!

[@sussananavarro7556]

You really should, my great grandmother would always make this stuff. I always try to find some where I live, and it sucks because I can't make it here in Seattle. No honeysuckles :(

[@wishbone54]

Very clear instructions, good job. First time to make jelly and it is delicious. Thank you. I think I'll try the red honeysuckle when it blooms.

[@useful.knowledge]

Thanks!

[@MM-oc3sb]

Absolutely LOVE this idea! Do you think this would work with low/no sugar pectin and a sugar replacement (monk fruit, allulose, etc). Trying to make as low carb as possible for diabetic family member.

[@useful.knowledge]

Hi. It should work with the low sugar pectin. I honestly haven’t tried with a sugar replacement.

[@jamesndarlene]

I have been wanting to make some of this for a couple of years now and this makes me want to even more. Great video, thanks for posting!

[@useful.knowledge]

You need to try it! I made a batch about two weeks ago and people around my house and work went crazy over it. They started demanding a video :). It really does taste like honey with a little lemon.

[@CowboyBebop444]

Awesomeness

[@mindy3091]

Going to make this!

[@gretchenarrant8334]

Great video, thanks. I'm trying to find out is you can make Creoe Myrtle jelly? I know you can use Rex buds, but can't find out if you can. I left a message with local master gardeners several days ago. No response. Thanks.

[@plantbasedmamamcmillan1449]

All the memories

[@notfornothinghomestead]

Just made this and it is fantastic!! Smelled so good while cooking I wanted to climb into the pot! 🤣🤣 thank you so much. BTW made the dandelion Jelly also and it was fantastic too but THIS is my favorite!

[@useful.knowledge]

That’s sounds so tasty!! My honeysuckles are almost ready to pick. Enjoy that jelly!!

[@drawingaddiction4363]

I have a billion of them in my grandparents bqck yard ima bout to make this

[@natoshabeighley7787]

That little magnet stick is the bees knees!!

[@useful.knowledge]

True!!

[@notfornothinghomestead]

I've just made my 3rd batch of this Jelly!! I'm getting requests now 😆😆 trying to beat the deer to the rip honeysuckles!!

[@useful.knowledge]

Awesome! Sounds like you will be busy making jelly with those request!

[@purestyle8857]

This looks amazing!

[@captainrobots1]

How would you strain without a coffee cups or a strainer like you have.

[@useful.knowledge]

captainrobots. Hi. A clean cotton T-shirt works great for filtering.

[@captainrobots1]

@@useful.knowledge ok thanks

[@shundakm]

I used to love these when I was a kid. My dadd would always cut them from a tree for my sister and l.

[@useful.knowledge]

Awesome!!

[@kimdudds]

I made this yesterday but this morning the jelly wasnt set. I didnt have the pectin you recommended as we are still finding it hard to get supplies due to lockdown. I have a different powdered pectin. I put 1 tablespoon in. Where did I go wrong? I followed e erythi v else to the book. If I reboil adding more pectin powder would this rectify the problem? It smells so good. Its disappointing. Thank you x

[@useful.knowledge]

Hi. I just checked and the box of sure jell is 1/4 cup which would be 4 tablespoons. Sounds like you were just short on the amount of pectin. Good news is yes you can redo and fix it. Put the all jelly back in a pot and stir in 4 tablespoons of pectin. Wash the jars and get new lids. Jars go into the oven at 250 and lids into the warm water. Bring the jelly and pectin up to a boil slowly and then to a full rolling boil for a minute. Then can it. Please let me know how it goes.

[@kimdudds]

Thank you. Will try this tonight. And let you know. X

[@kimdudds]

Well the second attempt didn't work and I think it's the powdered pectin. It just clumped up into a lump and wouldnt separate. I've got the honeysuckle jelly in sealed jars now. Runny but beautiful taste minus the clump of pectin. I've ordered a different liquid brand. So when I have enough honeysuckle flowers I'll try again. Meanwhile I have syrup lol. 😂

[@tdvanwinkle]

What happens if you use the white flowers. Is it not golden or is there a significant taste difference. I am just curious. Thank you for the video . I will definitely try this this year. Canadian Thistle blossom jelly has been my favorite until now but Honeysuckle may become my new favorite.

[@useful.knowledge]

Hi. You have put a new twist on my thinking about Honeysuckle Jelly. I made this out the “ripe” flowers because that’s what we always eat the nectar from. The white flowers would have a different flavor profile and lighter jelly. You may have a great idea on this! It’s definitely worth a try. Many of my non-standard jelly recipes involve simply giving ideas a try. Thanks!!

[@katieblakely8764]

Just saw your video , had no idea you can make jelly set without doing the water bath :) pretty cool , you said this technique was in the old canning cook books can you do this with other types of jelly ?

[@useful.knowledge]

Katie Blakely. We have several videos on jelly on KZbin. Around our homestead, I mainly make grape, honeysuckle, hibiscus, and pineapple jelly. I use this method for anything that can be water bathed which is anything considered acidic. I was taught this as a child and use it for all of my jams, jellies, and tomatoes. Best wishes!

[@Rhawneld57]

Heard of the flower but never Jelly. I thought it was for the Humming Birds. Was I fooled. Great Job. I love canning I just made strawberry rhubarb Jam it turned out so good I don't want to share it. LOL Just kidding I usually do.

[@useful.knowledge]

Sounds good! Sometimes I don’t want to share after making jam. My daughter used the juice of an orange instead of the lemon in the video and I taste like orange blossom honey.

[@sbeasley7585]

Do the white flowers turn Golden after a few weeks? I have been waiting over 2 weeks and all the flowers are still white. Or are there white flower and golden flower varieties?

[@useful.knowledge]

Hi. Yes, they should. Of course, I only have experience with the honeysuckles in Alabama and Mississippi.

[@BrendonGS]

how long will this canning method preserve the jelly?

[@useful.knowledge]

Hi. The jelly will last at least 12 months in the pantry.

[@BrendonGS]

@@useful.knowledge thank you

[@Archalias100]

Does it taste like the nectar?

[@cyliewright7821]

Do you have to add sugar ?

[@plsjones]

Doesn’t washing them also washes the nectar away?

[@useful.knowledge]

Hi. It really doesn’t affect the flavor. I wash them to get the insects out of them. I don’t want to boil little bugs in with my honeysuckle 🤣

[@PinkCoal1111]

Great video. I absolutely love this. I am growing two honeysuckles that don't have scent. Will the jelly work with them?

[@useful.knowledge]

Hi. Thanks for the nice comments. It should work for any honeysuckle. Do the scentless honeysuckles still have the tasty nectar?

[@PinkCoal1111]

@@useful.knowledge I need to check that out. The last time I slurped honeysuckle nectar was when I was a kid. My husband and I are both diabetics. So we are working on making low-sugar jellies and jams. This year, so far all three have been a success: currant-mixed berry jam, ginger marmalade, and today, pineapple sage jelly made with the herb pineapple sage and a little lemon, much like your honeysuckle recipe. I used one cup of sugar, and one cup of Stevia in the Raw, and I gelled it all with agar agar (made from seaweed). I found in the past that if I cut down on the sugar, I could double and triple the Certo, but the results were disappointing. The agar agar is really forgiving and actually has a lot of nutritional health value.But some will find it expensive. Now, I tried to sweeten today's jelly just with stevia, and the taste was repulsive, very bitter. But adding the sugar saved the jelly and the other two recipes. I still hope to make quite a few jellies this summer with my fruity herbs: lemongrass, lemon balm, lemon verbena, maybe cinnamon basil, lavender and chamomile. And the mints. I am using little dashes of McCormick's all-natural food coloring to give the jellies some deep jewel tones. I love your grape jelly recipe: I want to scrape in a vanilla bean...and for the orange marmalade for Xmas, I want to add little touches of warm Xmas spices. As you can imagine, I want to give many of these as gifts. SInce so many of us are diabetic or pre-diabetic (I even have a diabetic cat!), I have a mission to make the foods we love with less sugar and starch. (My honeysuckles are almost gone for this year! I will check them out tomorrow.) I am in Northeastern Pennsylvania.

[@drewirish5082]

Does it really taste like honeysuckle nectar? I want to drink the tea sounds good is it sweet without the sugar?

[@useful.knowledge]

Hi. I think it does. Honestly, the tea will need some sweetener. Thanks!

[@j.m.england6828]

Thanks for sharing this video, I can't wait to make this when my honey suckles start blooming, but i'm confused on something, you poured ther liguid into jars, but didn't boil the jars in a pot, isn't that a requirement, just curious as i'm kinda new at this stuff.

[@useful.knowledge]

Melody England. I use open kettle canning for my jams, jellies, and tomatoes which are acidic. The open kettle method was the recommended method before someone decided water bath would be the new recommended method. I have used open kettle since I was a kid. You can’t use open kettle on non-acidic items like green beans. Things like beans must be pressure canned. Thanks!

[@joeyhardin1288]

Hey Jamie, Red Bud's are blooming, can I use them? God Bless, stay safe.

[@useful.knowledge]

Hi. Haven’t made any Red Bud jelly but you have me interested. I did a quick search and folks are making jelly with them. God Bless you also!

[@joeyhardin1288]

@@useful.knowledge Thanks, I saw some but your technique is THE BEST. Taught several people to use it, giving you credit. Lime marmalade with my 80 Y.O. mother. I will give it a try; keep you updated.

[@tammyhacker4040]

would this be possible to make with a sugar substitute? Splenda or even the Splenda Sugar baking mix? I have Diabetics in my house?

[@useful.knowledge]

Tammy. Hi. I understand that many sugar substitutes are not stable for jellies and jams after heating. I understand that "baking" stevia is an option when using a no sugar pectin like Pomonas. I haven't verified but it would be worth a shot. You may have to adjust stevia amounts after making a batch. Honestly, I would checkout our grape jelly video and try making that jelly with stevia and the no sugar pectin. I would purchase the cheap (but real) grape juice and go for it. I have messed up so much jam and jelly in the past 20 years its embarrassing but I learned from each mistake. Good luck.

[@georgiaraynes1421]

Useful Knowledge I read recently that Splenda turns to Chlorine in the body. Perhaps try something different for general use. Erythritol doesn't spike and is 70% sweet or Xylitol is another option. This can raise blood sugar a tad but better than sugar. I'm diabetic so have researched.

[@kennaisveryweird2689]

Yum!

[@useful.knowledge]

mfkffm voevm. It is tasty jam!

[@likingraccoons]

Could I byu this jelly? I'd wear it as a perfum.. Perry Elis perfume company was sold years ago, and 360 perfum has never been the same. Now it's lame but smells like toxic at the same time too (edt high alcohol content I guess). I just LOVE honeysuckle scent :D

[@useful.knowledge]

We've had so much rain this year that we have tons of honeysuckles. I have a section of our road that is covered on the side with honeysuckles. It does smell great.

[@nikkystapp7955]

Can the lemon be left out or does there have to be something acidic?

[@useful.knowledge]

Hi. You could leave the lemon out. You may have to add another 1/2 box of pectin for a good set. My daughter made some last summer but changed out the lemon juice with orange juice. It taste like orange blossom honey. It was great.

[@Animeaddictmb]

Don’t you lose the nectar by washing them though?

[@useful.knowledge]

I really didn’t think so on honeysuckle however if you are confident that they are clean of insects, don’t wash them. I just made some clover jelly and I didn’t wash them because I thought that I would lose some flavor.

[@NickFarrow]

What about the red honeysuckle?

[@j.m.england6828]

For right now I have lots of dandelions, so i'm going to attempt to make dandelion jelly, I don't have any fruit pectin, but read I could use a jello powder, maybe a lemon or an orange flavor, what's your thoughts on this?

[@useful.knowledge]

Melody England. Hi. I haven’t made dandelion jelly. I did check a few recipes. These recipes are close to my honeysuckle jelly recipe. My thoughts are that I would purchase some pectin to make the jelly. The jello will override the taste of the flowers. If you can’t get the pectin locally, maybe get it online. Best of luck making the jelly!!

[@j.m.england6828]

@@useful.knowledge Thank you very much for replying back so quickly, I will take your advice, thanks again for sharing your very informative videos.

[@amanic9986]

Can you use a no sugar pectin?

[@woodandwheelz]

Can you make the Honeysuckle Tea and refrigerate or freeze it for later? I'm just wondering because I have a lot of Honeysuckles and could make several batches. I'll probably make 2 batches immediately but will still have more honeysuckles left over. Which I suppose I could just leave on the bush and just enjoy. Or, if I can, I can freeze so I can make more jelly come winter. Thank you.

[@useful.knowledge]

ned103. Hi. Yes, you can refrigerate the tea and make the jam later. I have done this. As far as freezing, I think it would work.

[@woodandwheelz]

@@useful.knowledge I still consider myself new to canning even though I've been making spicy jellies for several years now. The reason why is because I just simply follow the recipes but don't know all the in's and out's. My wife said that the jelly could use a more lemon. How much more lemon can you add before it starts to effect the integrity of the jelly? As to where it won't gel because there's too much citrus. Or, would that even have an affect on it? The recipe is great, she just really like lemons too. LoL

[@useful.knowledge]

ned103. Hi. You could change it up if you wanted more lemon. It should still set. My daughter actually changed the recipe this past weekend and took out the lemon and added the juice of an orange. It jelled without issue and taste like orange blossom honey. Best of luck!!

[@momstheword11]

Thanks for this, Can't wait to try it. Don't you put your rings in the water too with the lids? Thanks again!

[@Graceofelegance]

I am making this jelly right now. How long will the jelly last? Thanks for the recipe.

[@useful.knowledge]

V Zanders. Hi. Thanks! It will last at least a year in the pantry.

[@pepperdiva591]

How do you store it, and how long is shelf life?

[@useful.knowledge]

Hi. The shelf life is 12 months for the jelly.

[@pepperdiva591]

@@useful.knowledge thanks 🙏😊😁 I appreciate you for always showing awesome videos.

[@useful.knowledge]

Thanks! Also, I just place all of my canned jellies in my pantry.

[@pamp5797]

Are these wild honeysuckle because here in the Pacific Northwest I have never seen white honeysuckle.

[@useful.knowledge]

pam p. Hi. Yes, those are wild. The varieties we have in the south bloom out white and then change over to yellow when becoming ripe.

[@likingraccoons]

And the honeysuckle we have here in Nortern Europe is totally different! It blooms when there's no leaves on it yet, flowers are yellow and very mildly fragrant..not the same at all.

[@DoctorCreepy]

Can you pull the stem and get nectar from them?

[@dovelay]

Be careful which type you pick and use, as not all types of honeysuckle are edible. Many types are actually poisonous. The species he is using is called Japanese honeysuckle, which has become an invasive species in much of the U.S. Japanese honeysuckle happens to also be a very healthy herb and often used in traditional Chinese medicine

[@j.m.england6828]

I didn't have any in my yard, but back in 2016, I bought 24 small bush starters, some didn't make it, so I've replaced them, now I have 24 gorgeous honeysuckle bushes, but will need to wait until later this summer to get flowers to make the jelly, I can't wait, but in the mean time, i'm going to make dandelion jelly, it taste like honey, I've heard.

[@ninavargo4184]

I started to make some of this but after I boiled the flowers and let them steep for 2 hours the water (tea) was an AMAZINGLY beautiful emerald green color. Thoughts?

[@cowboythoryt4294]

Just raided a small honey suckle orchard with my 3cousins. Thanks for this or else we might still being pulling out hundreds of stems

[@useful.knowledge]

turd 33. Sounds good! We just made some this weekend. Here is a tip: you can make it just like the video and it’s awesome but if you like orange blossom honey, use the juice of an orange instead of a lemon (as shown in the vid). That was my daughter’s idea and it taste like orange blossom honey.

[@DKFisher]

Will you lose that nectar when you wash them?

[@useful.knowledge]

Hi. I haven’t noticed any loss of nectar. I mainly was them to get any insects out. We have all kinds of small bugs that seem to hang out around honeysuckles.

[@DKFisher]

Just made my first batch of this and was first jelly I’ve ever made! Just heard to lids pop.....so excited! Thanks for sharing your video!

[@kimgamble4215]

I hope this reaches you before I start canning my dandelion jam , but I have not heard that you could can without freezeing or boiling filled jars. How safe do you know this to be and how long are they good for on the shelf if it is safe.

[@useful.knowledge]

Hi. I have never made dandelion jelly or jam so I looked it up. It looks very close to Honeysuckle jelly. I would use my method. The method I use is the open kettle method that was the recommended method before water bath became recommended. I was taught this method as a child by my grandparents. This method has been used for generations for jams, jellies, marmalade, preserves, and tomatoes (basically anything acidic). My rule of thumb is to use this method for anything that can be canned by water bath. The water bath became recommended at some point in the 1980’s. My old Southern Living canning books from the 70’s actually recommend the open kettle method. The secret to the method is simple: place the hot jelly in the hot jars immediately after cooking it just like I show in the video. All of my canned goods last at least a year in the pantry. I can probably over 100 jars a years of jams, jellies, marmalade, preserves, etc. I honestly never lose a jar. I opened a jar of fig preserves this morning for breakfast. Note: for canning veggies like green beans, I do use a pressure canner.

[@cathyrowe594]

@@useful.knowledge This WAS considered a safe way to can back in the 70's but it is NOT now. There is a science to canning & it has grown & learned much over the years. Such as: we now know freshly jarred acidic items MUST be boiled for a minimum of 10 minutes (based on elevation) to destroy the toxin from botulism & be considered safe. Just because this is the way your Granny did it doesn't mean it's still safe. If you rely on the 70's version of canning because, well...that's traditional, would you also rely on the 70's version of Cancer treatments for the same reason???? I bet you wouldn't! Doing things the traditional way ONLY makes sense if you aren't sacrificing safety!

[@jenniferriley3589]

Back then only around 100 people died. Not because of this method of canning. It was because parents were uninformed about giving children store bought honey. And big corp put out a big scare saying that canning was dangerous. I think out of thoses 100 there were only 15 people who died. And thats becausr they were sloppy. When in fact it wasn't the cdc and the fda came up with the water bath method in the 80s. And because people were scared thats thay stoped. But you know what else scaring the people did. It made stop canning, and made people more dependent on them. People didnt want to go to the trouble of canning because they were scared and they didn't have to. He heats every thing up to 250 degrees and kills everything. He also heats up the lids and makes sure thay are clean aswell. Do you know how many people have died today 4 and and once again not because of canning. It was because parents giving there children store bought honey. So there ya go. You can look up all this information yourself. Stop letting big corp scare you and your research.

[@useful.knowledge]

Good and true facts!!

[@useful.knowledge]

@@cathyrowe594 Hi. I do many many things in traditional ways. They still work. You obviously don’t know anything about canning, botulism, and temperatures. Open kettle canning works just as well as water bath and will continue to do so. Why? It’s because both are meant to can acidic items. When you water bath for 10 minutes, you will not kill botulism. Anyone that told you that is wrong. The acidity of the item being canned is what keeps botulism at bay. Botulism is not destroyed until over 240 deg. Boiling water just won’t get to 240. This is why you must pressure can beans and meat. I will continue my Granny’s traditional ways because I understand science and temperature and apparently the old timers knew more than whoever is teaching canning these days.

[@thoyo]

when you wash and drain it, does the nectar remain? I'd imagine a lot of flavor would come from that

[@useful.knowledge]

thoyo. Hi. Yes I do believe it still remains. That’s the main reason I do not pull the stem on each flower. The jam actually does have a honey taste. It’s my wife’s favorite jam. She “orders” it every summer. Best of luck!

[@hallpaintandbody7717]

That's a new one on me, what's the lemon for?

[@useful.knowledge]

Hi. The lemon helps add to the honey flavor of the jelly. Last year, my daughter used orange juice instead of the lemon and it tasted like orange blossom honey. Thanks!

[@brittanymullin3144]

How long do you leave the jars in the oven?

[@useful.knowledge]

Brittany Mullin. Hi. The jars only need about 15 minutes to heat up. That’s why I put them in just before I start actually making the jelly. Thanks and best of luck.

[@brittanymullin3144]

I made the jelly, but the sugar didnt dissolve completely so I'm worrying it wont set up at all now.

[@useful.knowledge]

Brittany Mullin. Did you bring to a full rolling boil after putting in the sugar and then boil it for a minute before canning it? The sugar will usually dissolve before or during the boil. It still may set and the sugar may dissolve as it cools down.

[@brittanymullin3144]

Yes I did...

[@LaydeeTee100]

Hi, can I use dried honeysuckle flowers to make this jelly?

[@useful.knowledge]

LaTonya. Hi. Yes, I think that will work. It would be like the Hibiscus jelly. Basically you are making a tea and then making jelly out of the tea. It's amazing how much it taste like honey. Best of luck and thanks for watching.

[@ABlueDahlia]

I guess no need for butter like other jellies, right?

[@ABlueDahlia]

Just wanted to add that it's awesome you did this video! Thanks for posting it!

[@useful.knowledge]

Kenny S. The butter is to help reduce the foaming. I don’t like to put anything in the jelly to change the taste so I don’t use butter.

[@ABlueDahlia]

Thanks again for your reply. I appreciate it!

[@cristalzeballos5072]

Is all that sugar necessary for the jelly? If I use half the sugar will it set ok?

[@useful.knowledge]

Cristal Zeballos. Hi. Unfortunately it will not set correctly with less sugar. There are some low sugar type pectins on the market but they do contain some “not natural” chemicals.

[@shuvanidev]

Did the jelly set up? You didn't show how it turned out and what it tastes like :)

[@useful.knowledge]

Hi. Yes, it always sets up. Check the video at the very end (around 9:13). I have tons of honeysuckles this year. I will be making honeysuckle jelly over the next few days. It does have a slight honey taste to me. It's my wife's and daughter's favorite jelly. Thanks!

[@shuvanidev]

@@useful.knowledge I'm sorry, I did watch the whole thing but for some reason I didn't see the plate. Looking forward to trying it.

[@useful.knowledge]

shuvanidev. No worries. I had to go look myself to make sure we put that in. 😀

[@shylerhuntress]

I tried email won't send

[@samanthacasas3091]

Should you let the liquid cool down first? Hot liquid with break glass

[@useful.knowledge]

Samantha Casas. Hi. No the jelly needs to be canned quickly after you turn off the heat. Please look at the 4:18 mark of the video. We show to heat the jars up in the oven at 250 deg before you start the actual jelly making. Best of luck making it....it’s good!

[@shylerhuntress]

1st I want to say... I ♥ ♥ ♥ the 🍯 Honeysuckle Jam. I made it. It's amazing. I want to ask u could u plz help me with a watermelon 🍉 recipe. I made just like the 🍯 Honeysuckle one and it's like syrup. Could u be so kind to help me save it. And if u have a recipe u could share. Thanks and Bless u

[@useful.knowledge]

Hi. Are you saying your honeysuckle jelly did not set or some watermelon jelly didnt set?

[@shylerhuntress]

I made watermelon jelly and it didn't set but used same sugar amount and liquid as mount and pectin as the honeysuckle jam

[@shylerhuntress]

My honeysuckle jelly came out amazing, thanks for sharing, thanks for the oven jar tip also

[@useful.knowledge]

@@shylerhuntress Ok gotcha. The watermelon jelly/jam is a different recipe because watermelon is not acidic. In order to not have to pressure can it, you need sugar, pectin, and lemon juice. It needs a lot of lemon juice. Seems like our recipe is 4C watermelon, 4C sugar, 1pkg Sure Jell, and 1C lemon juice. I will double check and may make a video.

[@shylerhuntress]

Awesome, can I reheat and add more lemon juice and or sugar? Do I need more pectin

[@shylerhuntress]

Watermelon, could u do a watermelon jelly video

[@helencheung2537]

you never answered the two queries about using the pink honeysuckle. I want to know too.

[@useful.knowledge]

Hi. I don’t have pink honeysuckles around my house but I don’t see why they wouldn’t work. From what I have read the pink ones do have the same type of nectar drops as the ones in the south. As a matter of fact the pink would make some really neat looking jelly. Thanks!

[@Ricky_Saull]

I wonder if the flavor would benefit from skipping the pre-wash step. Boiling would do a fine job of "cleaning" the flowers and killing any bugs . . . You could just strain through a fine sieve or cheesecloth to filter out any particulate.

[@useful.knowledge]

Hi. Good question and I understand your thinking about the flavor. I wash them first to get the bugs out because boiling the bugs could cause an issue with the flavor. You boil the wrong bug and you would ruin all of the hard work of picking the honeysuckles.

[@stacybrown4257]

Watch 4 snakes. Texan here!

[@useful.knowledge]

Stacy Brown. True. Good thinking!!

[@suzannehedderly1331]

No tasting?? Great video but it would be nice to have a tasting and description of the flavor. Thanks!

[@useful.knowledge]

Suzanne Hedderly. Ok I agree. It really does taste a lot like honey. My daughter made some about two weeks ago but she used the juice of an orange instead of lemon. It tasted just like orange blossom honey. Even her brother agreed that it tasted like orange blossom honey. Hope this helps :)

[@suzannehedderly1331]

Useful Knowledge Thank you!! Im intrigued! I’ve eaten honeysuckle since I was knee-high to a grasshopper. It’s so good. Honeysuckle jelly sounds pretty tasty!

[@cherishbenge4866]

Has anyone tried this with the pink honeysuckle?

[@erics8757]

If you're gping to strain it through the coffee filter anyway, why wash them first? Wouldn't a lot of the nectar come out during the washing? All the little leaves, debris, etc would be strained out anyway, in the filter.

[@useful.knowledge]

Eric Sherman. Great question. I wash them so that I’m not boiling any insects that love to hang around honeysuckle flowers. Gnats are bad in my area of the country. I really don’t want to add that boiled gnat flavor along with my jelly. :)

[@bowmanvmi]

Oof! This was a little sweet. I'll try it with less sugar next time but good flavor!

[@Archalias100]

Does it taste like the nectar?

[@bowmanvmi]

@@Archalias100 Use way less sugar or it will overpower the honeysuckle flavor. I went with 1 and 3/4 cups of sugar and about 6-8 cups of semi-packed yellow honeysuckle flowers. It really does taste like the nectar!

[@vishnuprasad2312]

One question...are the honey suckle berries (the black ones) edible? If so, any recipes?

[@useful.knowledge]

Vishnu Prasad. Hi. I understand that those berries are mildly toxic. I wouldn’t eat them and would recommend for anyone to not eat them.

[@cindyferland6206]

Honeysuckle berries are TOXIC!!

[@grandwonder5858]

And what do you do with these honeysuckle jellies? Do you eat it with sandwiches, add it to your iced-T, or use it in the place of cranberry jelly for Thanksgiving or something?

[@useful.knowledge]

Grand Wonder. Hi. Sandwiches with peanut butter. However, hot tea with honeysuckle jelly would be interesting. Thanks!

[@grandwonder5858]

@@useful.knowledge Okay, thanks for the suggestions! The reason why I asked is because I didn't know these jellies would be thick enough to go onto sandwiches. Thanks for replying!

[@useful.knowledge]

Grand Wonder. Oh yes, most of my jellies have the consistency of grape jelly like you would purchase at the grocery. Of course being home made it does vary slightly. Best of luck and I’m ready for warm weather and honeysuckles.

[@grandwonder5858]

@@useful.knowledge Thanks for letting me know! I didn't know the jelly would congeal and thicken like that! I'm definitely gonna make some of this jelly in the early Summer when the flowers will turn yellow here in Maryland!

[@shelaughs]

Okay. I am confused. This is the second video advising a double rinsing of the flowers, only to discard the initial rinsed water and then a filtering of the second wash to ultimately use for the jelly. This is right AFTER showing that you can safely and deliciously suck the nectar directly from a freshly plucked flower. This makes NO sense to me. You are completely washing away and discarding the nectar in that first rinse! The nectar is THE thing you want to keep! The flower is nice, but is an utterly secondary ingredient. My grandmother used to make Honeysuckle Jelly but she soaked the flowers only once with purified water. Then she filtered out the detritus (bugs, dirt, etc.) from that one rinsed flower water, using IT to make the jelly. Thus keeping the one, initial/only filtered-water that held the sweet, honeysuckle-flower nectar, to incorporate into the jelly. Also, when you keep the nectar, you don't have to use NEARLY as much added sugar to the jelly recipe, as the nectar is naturally sweet, Why on earth are people rinsing off and discarding the primary reason/ingredient (the flower-nectar) that would motivate one to make honeysuckle jelly in the first place?

[@useful.knowledge]

shelaughs. Hi. The nectar is on the inside of the flower. In my experience the cold rinse does not pull out the nectar. I think the nectar gets pulled out when making the tea. I just made a batch yesterday without any issues.

[@shelaughs]

Useful Knowledge But have you ever made a batch Without tossing the initial rinse and subsequently reducing the avalanche of added sugar to try and discern the flavor differences? I guarantee you that a preliminary rinse and discard is unnecessarily losing you a significant amount of that highly prized nectar. There is nothing keeping it inside the flower when it is being washed. It is water-soluble and the same swishing/squeezing movements that would dislodge bug parts, etc. will dissolve and remove the nectar from the flowers in that same discarded water. You can filter out the bug flotsam, etc. while keeping a majority of the flower's nectar during one water-filtering process. Then you don't have to try and replace so much of the lost sweetness of the particular and uniquely honeysuckle-flavored molecules with a foreign-flavored added sugar. The original flower's nectar had it's own kind of honeysuckle-flavored sweetness. Which is what we were going for in the first place. I mean no disrespect with my comment, I was merely baffled as to the repeated (of what I considered) crucial mistake in technique from video to video. Sometimes we keep repeating a faulty process that we learned early on without thinking through it and fixing something that has been unknowingly making the result lesser instead of better. That is all. Peace out.

[@useful.knowledge]

shelaughs. Why change something that has always worked and provided great jelly? I want all of the bugs out of my flowers. You can make it however you want but I’m going to rinse the flowers. The “avalanche” of sugar, as you call it, is required to make jelly. If you don’t have the portions correct, it does not gel. Also, the flavor of the jelly taste like honey.

[@shelaughs]

​@@useful.knowledge Just to clarify. I am Not saying don't filter out the bugs, etc. I am merely saying don't feel you have to discard the primary soaking/rinsing water. Soak and wash the collected flowers, yes, but don't throw out that water.. Pour that initially collected water through the coffee filter or whatever filter you care to use. That will filter out all the bugs and bits while keeping the nectar undiluted. Take that singularly filtered water (that now has retained much of the nectar) to use for your jelly. Maybe reduce (or don't) your added sugar by 25% and see if you can appreciate an enhanced, particularly honeysuckle-flowered flavor. That is all I am saying. If you are happy with what you are doing and feel no need for experimentation, cool. You do you. Again, peace out.

[@fishinforfun64]

Anyone notice something strange about the math here!? How'd he get 7 cups outta 4 1/2 cups???

[@useful.knowledge]

Because I added sugar to the 4.5 cups. Did you watch the entire video?

[@fishinforfun64]

oh. duh. my bad, @@useful.knowledge

[@fishinforfun64]

yes. I did watch the full video and I thank you for your help. I made my first kudzu jelly. It turned out great! ;-)@@useful.knowledge

[@useful.knowledge]

@@fishinforfun64 😂 you had me scratching my head thinking I messed up the recipe on the video.🤣. Thanks for watching and that is good jelly.

[@sniper9840]

My tea turned out green instead of yellow

[@useful.knowledge]

I’ve had some batches look green but changed to the honey color while making the jelly. How did the end product look?

[@sniper9840]

@@useful.knowledge you are right i decided to keep going and it went from dark green to honey yellow i was just worried cause yours started yellow lol

[@useful.knowledge]

Sounds good!! Glad it turn out good color for you.

[@kekrii]

My daddy never taught me how to eat the honey from a honeysuckle because he was apparently allergic. But he told me years later, that he didn't want me running around eating random flowers 😂 Edit: WHICH I STILL DID.

[@IntenseElf-01]

I did this EXACT recipe, and it hasn't settled after 24hrs..

[@useful.knowledge]

Hi. When the jelly doesn't set it's usually either the amount of sugar or the pectin. I'm going to ask some questions to see if I can help. Did you use the original type of sure gel or what type of pectin did you use. Also, just to make sure how much sugar did you use?

[@IntenseElf-01]

@@useful.knowledge I had 4 cups of honeysuckle flower. 4 cups of sugar, 1/4 lemon juice and 1 pack of surejell.. i reheated it up and added another pack of surejell and it ended up setting just fine.. its perfect now 🤷‍♂️

[@shirleywong635]

Can I use the pinkie flower?

[@useful.knowledge]

Shirley Wong. If that’s the ripe color for your honeysuckles. You just want them ripe.

[@shirleywong635]

Thank you for your prompt reply, I mean I have a pinkie flower type of honey suckle, not the yellow n white one . So I wonder the pinkie colour type edible? Thank you again .

[@ms.laisclassroom812]

So much sugar!

[@useful.knowledge]

You need sugar to make good jelly.