Flower Jelly
Flower jelly captures the color and flavor of fresh edible blossoms in a sweet, water bath canned jelly that works with almost any edible flower.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Flower Tea
- 2 to 4 cups fresh edible flower blossoms petals only, green parts removed
- 4 cups water
For the Jelly
- 4 cups flower tea strained
- 1/4 cup bottled lemon juice or 1 teaspoon citric acid
- 1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original or 6 Tbsp bulk pectin
- 5 cups granulated sugar see notes for low sugar option
Instructions
- Bring the water to a boil. Remove from the heat and let it cool for 1 to 2 minutes, then add the flower blossoms and push them down until fully submerged. Cover and steep for at least 1 hour or overnight in the refrigerator.
- Strain the tea through a fine mesh strainer or jelly bag, pressing gently on the blossoms. Measure the strained tea, adding water if needed to reach the full amount called for in the ingredients.
- Pour the flower tea into a large pot and add the lemon juice. Whisk in the powdered pectin until completely dissolved, then bring to a full rolling boil over high heat, stirring constantly. Boil hard for 1 minute.
- Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, then remove from the heat and skim off any foam.
- Ladle the hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe the rims clean, center the lids, and apply the bands fingertip tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat and let the jars rest 5 minutes before removing them. Cool undisturbed for 12 to 24 hours before checking the seals.
Notes
Edible Flower Choices: This recipe works with almost any edible flower, including dandelion, violet, lilac, rose, clover, and elderflower, among many others. Use only confirmed edible varieties, and watch for toxic look-alikes when you're foraging.
Harvest Safely: Pick only blossoms you have correctly identified as edible, gathered from ground that is free of pesticides, road spray, and pet traffic. Use just the petals or flower heads the recipe calls for, and give them a quick rinse to clear out any insects.
Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons don't, and that acidity is what makes this jelly safe to can. Use the full amount, and don't swap in fresh juice or cut it back. Citric acid works as a substitute at 1 teaspoon in place of the 1/4 cup of lemon juice.
Do Not Double the Batch: Pectin jellies gel on a precise ratio of liquid, sugar, and pectin, and doubling a batch often keeps it from setting. If you want more than one batch, make them one at a time rather than in a single large pot.
Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up completely. If it still looks loose the next day, don't rush to recook it, and check a troubleshooting guide first.
Low Sugar Option: For a less sweet jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, increase the lemon juice to 1/2 cup, since it does not contain the added citric acid that other pectins do. Reducing the sugar lowers the yield.
Make the Tea Ahead: The flower tea can be steeped and refrigerated for a day or two before you turn it into jelly, which lets you split the work over two sessions.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. If you're not canning, store the jelly in the refrigerator for up to 3 weeks or the freezer for up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 80kcal | Carbohydrates: 21g | Protein: 0.004g | Fat: 0.1g | Sodium: 1mg | Potassium: 2mg | Fiber: 0.004g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.01mg