Savory Chive Blossom Jelly

5 from 2 votes

Chive Blossom Jelly is a savory jelly with surprising flavor. It's perfect on biscuits or alongside cheeses on a charcuterie plate.

Prep Time15

Cook Time10

Additional Time10

Total Time35

Course: Jelly

Cuisine: American

Keyword: savory jam

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

Author: Ashley Adamant

Equipment

Water Bath Canner

Ingredients

For the Chive Blossom Tea

2 cups fresh chive blossoms de-stemmed (or 1 cup dried)
4 cups water or 2 cups water and 2 cups dry white wine
1/4 cup bottled lemon juice added during the steep

For the Jelly

4 cups chive blossom tea strained
1 cup vinegar mild white wine or champagne preferred; see notes
1 box Low Sugar Pectin 1.75 oz low-sugar pectin, such as Sure-Jell No Sugar
1 to 2 cups granulated sugar

Instructions

ring the water (or water and wine) to a boil. Pour over the chive blossoms in a heat-safe container and add the lemon juice now, since it helps pull the color from the blossoms. Cover and steep 10 to 15 minutes.
Strain the tea through a fine mesh strainer or cheesecloth, pressing gently on the blossoms, then discard them. Measure, adding water if needed to reach the full amount.
Pour the tea into a large pot and add the vinegar. Whisk in the pectin until dissolved. Bring to a full rolling boil over medium-high heat, stirring, and boil hard for 1 minute.
Add the sugar and stir to dissolve. Return to a full rolling boil and boil 1 more minute. Remove from heat and skim off any foam.
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, apply bands fingertip-tight.
Process in a boiling water bath for 10 minutes, adjusting for altitude. Let jars rest 5 minutes, then cool undisturbed 12 to 24 hours before checking seals.

Notes

Pick Your Vinegar: A mild white wine or champagne vinegar keeps the jelly a clear pink and tastes the cleanest. Plain white vinegar can be harsh but works, rice vinegar is a good neutral and slightly less acidic choice, and cider vinegar tastes fine but turns the jelly brown rather than pink.

Use Bottled Lemon Juice: Bottled lemon juice has the consistent acidity that makes this jelly safe to can. Add it during the steep, use the full amount along with the vinegar, and don't substitute fresh or cut it back.

Pectin Note: This is a low-sugar jelly, so it won't set with regular full-sugar pectin. Use a low-sugar pectin such as Sure-Jell No Sugar, or Pomona's Universal Pectin (with Pomona's, follow the box for order of operations, mixing the pectin into the sugar and adding the calcium water with the liquids; you'll need about 4 tsp calcium water and 4 tsp pectin).

Keep It Savory or Take It Sweet: As written, 1 to 2 cups of sugar keeps this savory. You can add up to 4 cups for a sweet and spicy version, but keep the vinegar and lemon juice unchanged for safety.

Don't Double the Batch: Pectin sets on a precise ratio of liquid, sugar, and pectin, and doubling often keeps it from gelling. Make batches one at a time rather than in one 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, use it as a savory syrup or glaze before you think about re-cooking it.

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 4 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