There are few things in the world that I love as much as the scent of honeysuckle. One whiff and I am seven years old, barefoot in the backyard with my brothers, pulling apart the wispy blossoms to find the single drop of nectar inside. Even if you’re not the nostalgic type, it’s impossible not to appreciate these tiny ombre flowers and the way their heady fragrance marks the end of spring. I decided to preserve this fleeting moment with a batch of honeysuckle jelly.
I followed this recipe, which calls for four cups of honeysuckle flowers. The vine by my house is particularly prolific, so I grabbed a basket and filled it with hundreds of the butter-yellow blossoms. The honeysuckle was then steeped in hot water, creating a really potent, aromatic infusion that’s used as the base of the jelly. I found that a lot of the delicate flavor cooked out as I boiled it to gel point, but the result is still delicious– sweet and faintly floral, with some brightness from the added lemon juice. So far, my favorite jelly application is to spread it on a piece of toast with some fresh ricotta. This batch yielded ten four ounce jars, but I have a feeling it won’t last long.