Tulip Jelly
This tulip jelly is as lovely to look at as it is to taste, with a delicate floral flavor and a hint of fruitiness. Made from fresh tulip petals, this jelly captures the fleeting beauty of spring in a jar. It’s perfect for spreading on toast, gifting, or adding a touch of elegance to desserts.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Tulip Tea
- 2 to 4 cups fresh tulip petals one color family, inner parts removed
- 4 cups water
For the Jelly
- 4 cups tulip 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 See Notes for Low Sugar Variation
Instructions
- Pull the petals from the flowers and remove the bitter inner parts (stamens and pistil). Rinse and place in a heatproof bowl or jar.
- Bring the water to a boil and pour it over the petals. Cover and steep 15 to 20 minutes.
- Strain the tea through a fine mesh strainer or cheesecloth into a large pot. Measure the tea, adding water if needed to reach the full amount called for.
- Add the lemon juice to the tea and bring to a boil over high heat. Whisk in the powdered pectin until fully dissolved 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
Use Safe Tulips Only: Use only the petals, with the bitter inner parts removed, and only tulips you've grown yourself or bought from an organic grower. Never use florist tulips, which are often treated with chemicals not meant to be eaten. Tulips are best enjoyed in moderation, and since some people are sensitive to them, start with a small amount if you've never eaten them.
One Color Per Batch: The jelly takes on the color of the petals, so keep each batch to a single color family. Mixing colors tends to turn the jelly a muddy brown.
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 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.
Storage: Sealed, processed jars keep on the pantry shelf for up to 18 months. Without canning, store in the refrigerator a few 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
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