Grape Hyacinth Jelly
Grape hyacinth jelly turns tiny early-spring blooms into a bright pink, softly floral preserve with a delicate wildflower-and-honey sweetness. It's a fun way to catch a flower that's only around for a couple of weeks, lovely on toast, over pancakes, or with a creamy cheese.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Grape Hyacinth Tea
- 2 to 4 cups fresh grape hyacinth blossoms Muscari armeniacum, flowers only
- 4 cups water
For the Jelly
- 4 cups grape hyacinth 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
Instructions
- Pull the little flowers off the stems, using only the blooms (no stems or green parts), and pick over them to remove any debris.
- Place the blossoms in a heatproof container and pour the boiling water over them. Steep for 15 to 20 minutes, then strain.
- Pour the strained tea into a large pot and stir in the lemon juice, which will turn the blue-grey tea bright pink. Measure the tea and add water if needed to reach the full amount.
- Bring to a boil, then whisk in the powdered pectin until dissolved and boil hard for 1 full 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 heat and skim off any foam. (Do not add the sugar before or with the pectin, or the jelly won't set.)
- 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 the heat and let jars rest 5 minutes before removing. Cool undisturbed 12-24 hours before checking seals.
Notes
Use the Right Flower: This recipe is for true grape hyacinths (Muscari armeniacum), which are non-toxic. Do not use common garden hyacinths (Hyacinthus orientalis), which contain toxic compounds. Use only the flowers, from an unsprayed plant.
Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons can't promise, and that acidity is what keeps this jelly safe to can. It also shifts the tea from blue-grey to pink. Use the full amount, and don't cut it back or swap in fresh. Citric acid works in its place at 1 teaspoon for the 1/4 cup of lemon juice.
About the Color: The finished jelly will be pink, not purple. The steeped tea is blue-grey, and any acid (the lemon juice, plus the citric acid in boxed pectin) turns it pink. There's no way to keep a canned jelly purple.
Don't Double the Batch: Pectin jellies set on a precise balance of liquid, sugar, and pectin, and a doubled pot often refuses to gel. For more than one batch, cook them one at a time.
Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up. If it still looks loose the next day, hold off on re-cooking and check the 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 doesn't contain the added citric acid other pectins do. Reducing the sugar lowers the yield.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator for a few 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: 84kcal | Carbohydrates: 22g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.04mg