Vanilla Bean Honeysuckle Jelly
Transform those sweet smelling blooms into a tasty treat with this honeysuckle recipe. Honeysuckle blooms are infused with whole vanilla beans for a slightly sweet honey-flavored vanilla bean honeysuckle jelly.
- 4 cups honeysuckle flowers
- 2-3 whole vanilla beans
- 4 cups boiling water
- 1/4 cup lemon juice
- 4 cups sugar
- 1 package 1.75 ounces pectin
Carefully remove the stems from the honeysuckle blooms, preserving as much of the bloom as possible. Place the blooms in a large heat safe bowl with the vanilla beans. Pour the hot water over the top. Allow blooms and vanilla beans to steep in the hot water until it comes to room temperature.
Strain the infusion. Discard the flowers, but reserve the vanilla beans. Bring two cups of the infusion to a boil over medium high heat. Add the lemon juice and sugar. Stir to completely dissolve the sugar, and then return the mixture to a hard boil. Add the pectin and continue to boil vigorously for two minutes. Remove pan from heat.
Pour jelly into clean half-pint jars. Cut the reserved vanilla beans into thirds and place a piece into each jar, if desired. Store jelly in the refrigerator or process jars using a water bath canning method.