Nasturtium jelly is a fun way to enjoy these spicy edible flowers, and it’ll add zest (and color) anywhere you use it!
Naturtiums are delicious edible flowers, best known as brightly colored salad toppers, but also enjoyed as spicy snacks right out in the garden. We always plant a few nasturtiums each year because they bring all the pollinators to the yard, but this year, we planted a whole bed of them.
Every part of the plant is edible, and I was hoping to try my hand at making nasturtium pesto and nasturtium seed capers. The green leaves make a wonderful pesto, and the underripe green seeds are excellent pickled or lacto-fermented into homegrown capers. Actual capers sold in the grocery store are closely related to nasturtiums, so the flavor is surprisingly similar.
But what about the flowers?
Those are the best-known edible parts, but they’re most often simply enjoyed raw in salads, and they rarely make it into more interesting dishes. I cooked a few up into stir-fries and added them to simmering pots of rice, both of which were excellent….but then I came across a recipe for nasturtium jelly in an old cookbook.
They have a spicy/sweet flavor that’s a bit like Sichuan peppercorns, and the author chose to play up the connection and made a jelly with a pinch of Sichuan added in for extra spice.
This nasturtium jelly can be made as is with just the flavorful flowers, or you can kick it up a notch and add other seasonings, the choice is yours.
What does Nasturtium Jelly Taste Like?
A jelly made from nasturtium flowers is both sweet and spicy and pairs well with neutral dishes like plain butter biscuits, where its unique flavor can really shine. It also compliments meats, where the jelly can be used as a glaze while the meat cooks.
It has a peppery flavor for sure, but there are also sweet and floral notes, making it a truly unique floral jelly.
I’ve written this recipe as a standard sweet jelly, but you can also use nasturtium flowers in my savory herbal jelly recipe.
Harvesting Nasturtium For Flower Jelly
For a full batch of nasturitum jelly, you’ll need about a quart of nasturtium flowers. That seems like a lot, but these are incredibly prolific plants and you should be able to harvest that even from a single hanging basket once the plants are in peak bloom. If you’re short on flowers, you can make a half batch, or keep them in the refrigerator for a few days until more flowers emerge.
A single box of pectin is 6 Tbsp, so to make a half batch you’d just use 3 Tbsp and reserve the rest for other recipes.
Ingredients for Nasturtium Jelly
To make a flower jelly from Nasturtium Flowers, you’ll need freshly harvested blooms, plus water, sugar, pectin, and a bit of lemon juice.
For a 4 to 5 jar batch (8 oz each), you’ll need the following:
- 4 cups Nasturtium Flowers
- 4 cups water
- 2 tbsp lemon juice (or ½ tsp citric acid)
- 1 to 4 cups sugar *see note
- 1 box (1.75 oz) pectin (Regular or Low Sugar)
The lemon juice helps balance the flavor of the sugar, adding a bit of tart contrast to bring out the flavor of the flowers. It also lowers the pH, which helps the pectin set, and also preserves the jelly and makes it safe for canning.
Even if you’re not canning the jelly, you do need lemon juice. If you want a more neutral flavor instead, you can use citric acid powder (dissolved in a bit of water).
Citric acid granules are much stronger than citrus juice, and they’re used at a rate of 1/4 teaspoon of citric acid in place of each Tablespoon of lemon juice (or lime juice) in a recipe.
This recipe has 2 Tablespoons of lemon juice, so you’d need 1/2 teaspoon of citric acid per batch.
For pectin, I generally use sure jell or sure jell low sugar pectin, as they’re really dependable and result in the best texture in my opinion. (I’ve tried just about every type of pectin on the market.)
For regular sure jell pectin, you’ll need to add a minimum of 4 cups of sugar because it’ll only jell with a 1:1 liquid to sugar ratio. Sure jell low sugar will gel with any amount of sugar, and you can use as little as 1/2 cup for a barely sweet jelly. I’d suggest using 1 to 2 cups for a lower-sugar recipe that’s still sweet enough.
(Sure jell low sugar can also be used with full sugar recipes, so that’s what I usually keep on my shelf because it works great regardless of the sugar you choose.)
If you have Ball Flex Batch Pectin, you’ll need 6 Tbsp. (which is equal to a 1.75 oz box of other types of pectin). That’s true for their regular and low-sugar canisters.
The recipe card below also has instructions for liquid pectin, which requires astronomical amounts of sugar (7 cups sugar to 4 cups liquid). I don’t use it, but some people prefer that type of pectin, so I’ve included it just in case.
How to Make Nasturtium Jelly
Making jelly from Nasturtium Flowers isn’t all that different from making any type of floral jelly.
You’ll need 2 to 4 cups of fresh blossoms. I like to pick them directly into a quart jar because it’s just the right size for the next step, which is steeping in 4 cups of boiling water.
Steep the Nasturtium Flowers for about 15 to 20 minutes, and then strain.
Pour the Nasturtium tea into a jelly pot and add 2 tablespoons of lemon juice. (The lemon juice balances the sweetness from the sugar, and also makes the jelly safe for canning. I’d recommend it even if you’re not canning your jelly.) Next, bring the tea to a boil.
Add in one box of powdered pectin. (I use sure jel generally, but any standard 1.75 oz box of pectin will work.)
Stir in the pectin until it’s completely dissolved and boil for 1 full minute.
Next, add the sugar. Standard pectin requires a 1:1 ratio of sugar to liquid to gel. Since we’re working with 4 cups of Nasturtium tea, you’ll need 4 cups of sugar.
If you use a “low sugar” pectin, such as Sure Jel low sugar, then you can use as little sugar as you’d like. For a very low-sugar jelly, you can use as little as 1/2 to 1 cup of sugar to 4 cups of Nasturtium Flower tea.
After you’ve added the sugar, stir to completely dissolve and return the mixture to a hard boil on the stove for 1 minute.
After 1 minute, remove the mixture from the heat and ladle it into prepared jars.
Canning Nasturtium Flower Jelly
Canning this floral jelly is optional, and you can simply store it in the refrigerator, where it’ll last several weeks. Freezing is also an option, provided you’re using freezer-safe jars.
Personally, I like the simplicity of processing the jars in a water bath canner because it allows me to store the jelly right on the pantry shelf year-round. I can have the unique spicy flavor of Nasturtium jelly any time of year, and it’s not taking up refrigerator or freezer space in the meantime.
To can this jelly, be sure you’ve used lemon juice, which lowers the pH of the mixture enough for canning.
Prepare a water bath canner, canning jars, and lids before you start making the jelly. Make the jelly as otherwise, but then ladle into prepared canning jars leaving 1/4 inch headspace.
Seal the jars with 2 part canning lids and then process for 10 minutes in a water bath canner (15 minutes if above 6,000 feet in elevation).
Once the canning time is complete, remove the jars to cool on a towel on the counter. Properly canned and sealed jars will maintain quality on the pantry shelf for 12-18 months. Refrigerate after opening.
Nasturtium Jelly Variations
One recipe I came across used a Tablespoon of Sichuan peppercorns to flaunt the jelly, and the two tastes go remarkably well together. Try adding a bit of Sichuan peppercorns into the jar before you pour boiling water over the top. They’ll infuse into the floral tea and add a unique flavor to your homemade jelly.
I’ve written this recipe as a standard sweet jelly, but you can also use nasturtium flowers in my savory herbal jelly recipe.
Nasturtium Recipes
Looking for more ways to use Nastutium flowers?
Nasturtium Jelly
Nasturtium jelly is a unique way to use these bright spicy flowers, and it makes an unforgettable floral jelly.
Ingredients
- 4 cups nasturtium flowers
- 4 cups water
- 2 tbsp lemon juice
- 1 to 4 cups sugar *see note
- 1 box (1.75 oz) pectin (Regular or Low Sugar)
Instructions
- Harvest 4 cups of nasturtium flowers and carefully pick them over for bugs, then give them a quick rinse under cold water.
- Pour 4 cups boiling water over the top of the flower blossoms and allow the tea to infuse for about 10 to 15 minutes.
- Strain the floral tea into a saucepan or jam pot. Add the lemon juice, which will help bring out the best color in the jelly, but it's also required to balance the sugar in the recipe and help the pectin set. Beyond that, it adds acidity to help preserve the jelly, so don't skip the lemon!
- Bring the mixture to a boil and add the powdered pectin, stirring to dissolve. Allow the mixture to boil for 1 minute before adding sugar. (Note: Do not add the sugar at the same time as the pectin, or before the pectin, or the jell will not set.)
- Add the sugar, stirring to dissolve (See notes on quantity). Bring the mixture back to a full boil for 1 minute before ladling into jelly jars leaving 1/4 inch headspace.
- If canning, process in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation). Otherwise, allow the jars to cool completely on the counter before storing in the refrigerator (for up to a month) or the freezer for up to 6 months.
Notes
Variations
One recipe I came across used a Tablespoon of Sichuan peppercorns to flaunt the jelly, and the two tastes go remarkably well together. Try adding a bit of Sichuan peppercorns into the jar before you pour boiling water over the top. They'll infuse into the floral tea and add a unique flavor to your homemade jelly.
I've written this recipe as a standard sweet jelly, but you can also use nasturtium flowers in my savory herbal jelly recipe.
Sugar Amounts
If using standard pectin, you must use a 1:1 ratio of liquid to sugar. That means for 4 cups flower blossom tea you'd need a minimum of 4 cups sugar to get the jelly to set. That results in a very sweet "old-fashioned" jelly. To reduce the sugar, simply use low-sugar pectin instead and then make the jelly as instructed but using less sugar. I suggest sure jel low sugar, which is very dependable.
Lowering sugar will also lower yield, and the yield of 5 half-pints is for a full sugar recipe.
If using Pomona's Universal Pectin, the instructions are different, as that is a 2-part low sugar pectin. Most pectins include citric acid to help drop the pH, but pomona's doesnt. If you're using pomonas for a floral jelly, you'll need to increase the lemon juice to 1/2 cup (from 2 Tbsp). Follow the instructions provided in the Pomona's box for mint jelly.
If using liquid pectin, the order of operations is different (pectin is added last, sugar first). Liquid pectin also requires a lot more sugar to set (7 cups sugar to 4 cups liquid). I don't recommend liquid pectin because of the high sugar levels required for set, but it will work if that's your preference.
If you have Ball Flex Batch Pectin, you’ll need 6 Tbsp. (which is equal to a 1.75 oz box of other types of pectin). That’s true for their regular and low-sugar canisters.
Flower Jelly Recipes
Stock your pantry with these tasty floral jellies!
Herbal Jellies
Flowers aren’t the only plants in the garden that make wonderful jellies!
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