Cut honeysuckle stems when the blooms are fully opened. The best time of day for this is during the morning hours after the dew has evaporated from the flowers. If there aren't enough mature blooms for your recipe during a single picking, collect them over the next three to five days. Cut the stems when flowers have opened only halfway if they're to be stored. Refrigerate them in a container of water and mist them a couple of times daily until you're ready to use them.
Wash the heat-proof glass pint jar, the lid and a butter knife in hot soapy water. Sterilize them by boiling for about 10 to 20 minutes. Air dry and cool at room temperature.
Pinch the honeysuckle blooms from the stems and leaves. Chop or bruise the flowers so that they'll release as much of their fragrant essence as possible. Fill the jar with them, packing firmly. Pitch the greenery onto your compost heap.
Heat about a cup of vegetable or olive oil to 160 degrees F. Cook and stir constantly for five to 10 minutes. Use a cooking thermometer and watch it carefully. You don't want the oil to reach boiling temperature.
Pour the oil slowly into the chopped flowers, filling the jar. Stir well with the sterilized butter knife to eliminate air bubbles. Cool to room temperature and stir again.
Cap the jar tightly and store in a cool, dark place for five or six weeks.
Strain the honeysuckle oil through a few coffee filters or some cheesecloth. Pour into small dark jars or bottles. Store in a dark, cool location for up to six months. Toss the strained solids onto your compost heap.