I can tell when the honeysuckle is in bloom. I catch whiffs of it traveling on the wind through the open car windows when I'm driving, or in the evening when I'm sitting on my screened porch. I was inspired to use those fragrant flowers to create a jelly by Chef Bill Smith. Each spring, Bill uses honeysuckle blossoms to make a sorbet that he serves at Crook's Corner restaurant in Chapel Hill, North Carolina. One taste of that sorbet transports people. It takes me back to being a gangly nine-year-old searching out honeysuckle blossoms to suck the sweetness inside. (The children in my neighborhood call them honey suckers.) For Bill's recipe, check out his cookbook, Seasoned in the South: Recipes from Crook's Corner and from Home (New York: Workman, 2006). After many experiments, I discovered that I could use a honeysuckle infusion, as Bill does in his sorbet, to make a jelly. This recipe makes more honeysuckle infusion than you'll need for the jelly. I use the leftover infusion to make lemonade. This jelly is delicious poured over fresh sliced peaches.