The invention relates to a Lonicera edulis milk jelly, belonging to the technical field of jelly and a preparation method. In order to solve the problems of naturalness, nutrition, disease prevention and health care of jelly, indigo fruit milk jelly was developed. It consists of Lonicera edulis, milk, edible gelatin, sucrose and essence, with the volume ratio of 1% ~ 3% and milk 85% ~ 92.48%. Is prepared by the following methods: selecting Lonicera edulis fruit, cleaning, draining, stirring the juice, filtering with a 150 mesh sieve to obtain Lonicera edulis juice, mixing 1% ~ 3% of Lonicera edulis juice with 85% ~ 92.48% of milk, 0.5% ~ 0.7% of edible gelatin, and 6. Sovereignty item 1, a kind of Lonicera edulis milk jelly, consists of Lonicera edulis, milk, edible gelatin, sucrose and essence, and is characterized by the volume ratio of each component: Lonicera edulis 1% ~ 3%, milk 85% ~ 92.48%, edible gelatin 0.5% ~ 0.7% and sucrose 6%. Firstly, prepare indigo juice, select, clean, drain, stir and filter with 150 mesh sieve to obtain indigo juice, and evenly mix 1% ~ 3% indigo juice into 85% ~ 92.48% milk. 0.5% ~ 0.7% of edible gelatin, 6% ~1.26% of sucrose and 0.02% ~ 0.04% of essence are evenly stirred and then added into the mixed solution of milk and indigo juice to form a suspension, and a plate heat exchanger is used at 120℃~ 60℃.