Savory Chive Blossom Jelly
Chive Blossom Jelly is a savory jelly with surprising flavor. It's perfect on biscuits or alongside cheeses on a charcuterie plate.
Ingredients
- 2 cups fresh chive blossoms or 1 cup dried chive blossoms
- 1 box 1.75 oz low sugar pectin (such as Sure Jell No Sugar)
- 1 to 2 cups sugar
- 1 cup vinegar either wine vinegar, white, cider or rice
- ¼ cup lemon juice
- 4 cups water or 2 cups water and 2 cups white wine
Instructions
- Start by properly cleaning and sterilizing your jars before proceeding to make your jelly.
- If using fresh chive blossoms, clean and chop the batch. You’ll need 2 cups of fresh blossoms or 1 cup of dried blossoms.
- Next, brew your blossom tea. Add the blossoms to a heat-safe container and cover with either 4 cups boiling water or your mixture of white wine and water. Add the lemon juice while the tea steeps, as it helps to bring out more color from the blossoms.
- Steep for 10 to 15 minutes.
- Strain the blossoms from the liquid and discard them. Pour the liquid into a large pan or jam pot and add in the vinegar and pectin. Return to boil and boil for a full minute before proceeding to the next step.
- Add in the sugar, stir, return to boil and boil for another full minute. Remove from heat.
- Ladle jelly into freshly prepared canning jars, leaving ¼ headspace. Clean the rims of any remaining residue and apply two parts lids.
- If canning, process the jars in a water bath canner for 10 minutes. Refrigerated jellies may be stored in the refrigerator or freezer once cooled to room temperature.
Notes
I'm using sure jell low sugar to make this recipe, but you can also use pomona's pectin. If using pomona's, follow the instructions on the box for order of operations (as the pectin is mixed in with the sugar, and the calcium water is added with the liquids). You'll need 4 tsp calcium water and 4 tsp pectin.
Since this is a savory jelly with only a little bit of sugar, you cannot use regular "full sugar" pectin.