Once the flowers are prepared, boil 4 cups water and pour it over the flowers. Be sure to use a heat safe bowl or jar for this.

Let the flowers steep for at least two hours to make the infusion.

While the flowers are steeping prepare the canning jars and lids by washing them in hot soapy water. Keep the jars hot until you fill them.

After the flowers have steeped for at least two hours, strain them through a mesh strainer or cheese cloth.

In a heavy stock pot, combine 3 3/4 cup honeysuckle infusion (if you don't have enough you can add a bit of water), 1/4 cup lemon juice, and 6 Tbsp powdered pectin.

Bring to a boil.

Add 4 cups sugar and return to a rolling boil.

Boil for one minute.

Remove from heat.

Fill hot jars with honeysuckle jelly leaving 1/2-inch headspace.

Wipe rims with a clean cloth. Put the lids and bands on the jars.

Put the jars in the refrigerator to cool. Once cooled, they can be moved to the freezer for longer storage.

Enjoy!