Nasturtium Jelly

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5 from 1 vote

Nasturtium jelly is a unique way to use these bright spicy flowers, and it makes an unforgettable floral jelly.

Prep Time15

Cook Time5

Canning Time (optional)10

Total Time30

Course: Jelly

Cuisine: American

Keyword: flower jelly

Servings: servings (makes 5 to 6 half pint jars)

Author: Ashley Adamant

Equipment

Ingredients

For the Nasturtium Tea

2 to 4 cups fresh nasturtium blossoms about 1 quart, rinsed
4 cups water

For the Jelly

4 cups nasturtium 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

Bring the water to a boil and pour it over the rinsed nasturtium blossoms. Push the flowers 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, pressing gently on the blossoms. Measure the strained tea, adding water if needed to reach the full amount called for.
Place the nasturtium tea in a large pot and add the lemon juice. Whisk in the powdered pectin until completely dissolved. Bring to a full rolling boil over high heat, stirring constantly, and boil 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. Remove from heat and skim off any foam.
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, 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, then cool undisturbed 12 to 24 hours before checking seals.

Notes

Nasturtium Varieties: Common garden nasturtiums in any color (orange, yellow, red) are edible and interchangeable here. Use only blossoms from plants grown without pesticides.

Harvest Safely: Pick from plants free of chemical sprays and away from road spray and pet traffic. Look the blooms over and rinse them, since pollinators like to hide inside.

Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons don't, and that acidity is what keeps 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 for the 1/4 cup of lemon juice.

Don't Double the Batch: Pectin jellies set on a precise ratio of liquid, sugar, and pectin, and doubling a batch often keeps it from gelling. Make batches 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 added citric acid. Reducing sugar lowers the yield.

Spicier Variation: For more heat, steep a tablespoon of Sichuan peppercorns in with the flowers before adding the water.

Make the Tea Ahead: The flower tea can be steeped and refrigerated for a day or two before you turn it into jelly.

Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator up to 3 weeks or the freezer up to 6 months. Refrigerate after opening.

Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.

Nutrition