Forsythia Jelly
Forsythia jelly captures the flavor of fresh blossoms in a sweet floral jelly that tastes surprisingly like peaches!
Servings: 40 Servings, Makes 5 to 6 half pint jars
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Flower Tea
- 4 cups forsythia blossoms green bases removed
- 4 cups water
For the Forsythia Jelly
- 4 cups forsythia tea strained
- 1/4 cup bottled lemon juice or 1 tsp citric acid
- 5 cups sugar see notes for low sugar option
- 1 box Powdered pectin 1.75 oz regular pectin such as sure jel, or 6 Tbsp bulk pectin
Instructions
- Pull the green base off each forsythia blossom so you're left with just the yellow petals. The green parts are bitter, so this step is worth the effort.
- Place the cleaned petals in a heat-proof container and pour the boiling water over them. Steep for 15 to 20 minutes, then strain out the petals.
- Pour the tea into a large pot and add the lemon juice. Bring to a boil over medium-high heat.
- Whisk in the powdered pectin until dissolved and boil hard for 1 minute. Don't add the sugar yet, or the jelly won't set.
- Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from heat and skim off any foam.
- Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off heat and let jars rest 5 minutes before removing. Cool undisturbed for 12 to 24 hours before checking seals. If not canning, refrigerate up to a month or freeze up to 6 months.
Notes
Forsythia Petals: Use just the yellow petals, with the bitter green base pulled off each flower. Gather from bushes that haven't been sprayed, picking clean, fully open blooms.
Harvest Safely: Pick only from forsythia you know is free of pesticides and away from busy roadsides. A single bush gives up gallons of flowers, so taking a few cups hardly shows.
Use Bottled Lemon Juice: Bottled lemon juice holds a steady acidity that fresh lemons don't, and that acid is what makes the jelly safe to can. Use the full amount and don't cut it back. Citric acid works too, at 1 teaspoon for the 1/4 cup of lemon juice.
Don't Double the Batch: Jelly sets on a fixed ratio of liquid, sugar, and pectin, and a doubled pot often won't gel. Make single batches one after another instead.
Give It Time to Set: Pectin jelly can take a full day or two to firm up. If it's still loose after that, hold off on re-cooking and look at the troubleshooting guide first.
Low Sugar Option: For a lighter jelly, use Sure-Jell Low Sugar or Pomona's Universal Pectin and follow the mint jelly directions on the package. With Pomona's, raise the lemon juice to 1/2 cup, since it has no added citric acid in the powder. Less sugar also means a smaller yield.
Make the Tea Ahead: You can steep the forsythia tea and refrigerate it for a day or two before turning it into jelly, which splits the work nicely.
Storage: Sealed, processed jars keep on the shelf for 12 to 18 months. Without canning, store in the fridge for up to a month or the freezer for up to 6 months, and refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 101kcal | Carbohydrates: 26g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.002g | Sodium: 4mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 25g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.05mg