2 cups honeysuckle blossoms
2 cups boiling water
1/8 cup Lemon Juice
2 cups sugar
1.5 ounces liquid pectin
Trim any leaves or stems from your blossoms and then pour the boiling water over them in a glass bowl to sit overnight. Stir a few times before going to bed.
In the morning, strain the blossoms and infusion through a fine strainer or cheese cloth. I did this a few times so that I was certain to only have infusion and none of the flower parts. Discard the blossoms.
In a sauce pan, stir together the sugar, lemon juice, and one cup of the infusion. Bring to a hard boil that wont stir down, add the pectin and boil for 2 minutes. Ladle into a sterilized jar. It should only make about 1 pint and no need to process in a water bath since it’s going right into the fridge.
Cool on the counter and then place in the refrigerator and enjoy!