Gather all your flowers and remove the green tip, making sure not to remove the stamen. Meanwhile, bring your water to a rolling boil and remove it from the heat. Add in the honeysuckle blossoms and allow them to sit for 12 hours or overnight.

Pass the honeysuckle infusion through a sieve or cheesecloth-lined colander into a large saucepan. Heat the water over high heat until boiling.

Add the sugar and lemon juice and boil one minute more, stirring constantly. You want the water to come to a hard boil, making it hard to stir down the bubbles.

Add in the liquid pectin and boil for two minutes. Remove from heat and ladle the jelly into canning jars, leaving a 1/2 inch headspace.

Add lids and using a water bath canning method, place jars in the boiling water of the water bath canner for five minutes. Remove from the hot water and let the hot jelly sit undisturbed for 24 hours. Check to see if jars are properly sealed and store in a cool place.