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Fireweed Jelly
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Fireweed Jelly

Fireweed jelly is a delicious way to use fireweed blossoms in season. 
Prep Time15 minutes
Cook Time5 minutes
Canning Time (optional)10 minutes
Total Time30 minutes
Servings: 5 half pint (8 oz) Jars
Author: Ashley Adamant

Ingredients

  • 3 to 4 cups fireweed blossoms harvested and cleaned
  • 1 box 1.75 oz pectin (regular or low sugar)
  • 1 to 4 cups sugar depending on preference, see notes
  • 4 cups water

Instructions

  • Begin by gathering and harvesting your fireweed. You’ll just be needing the blooms for this recipe, so discard any stems and green parts from your fireweed blossoms. Clean the remaining blossoms of any lingering debris or dirt.
  • Place blossoms in a heat-safe container and pour boiling water over the blossoms. Allow to steep for 10 to 15 minutes.
  • Strain the flowers from the mixture (using cheesecloth or fine mesh) and discard. Pour your fireweed-infused tea into a saucepan or jam pot and add the lemon juice. 
  • Bring the tea to a boil and add the pectin.
  • Let the tea, lemon juice, and pectin boil for a full minute to allow the pectin to incorporate into the mixture.
  • Next, add sugar and stir to incorporate. Return to boil. Boil for another full minute.
  • Your fireweed jelly is now complete! Ladle into jars leaving ¼ inch headspace. If canning, ladle into prepared canning jars and process in a water bath for 10 minutes. (Increase canning time to 15 minutes if above 6,000 feet in elevation.)

Notes

Sugar Amounts (and Low Sugar Options)

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. Expect 3-4 jars with a lower sugar recipe.
If using Pomona's Universal Pectin, the instructions are different as that is a 2 part low sugar pectin. 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.