Tulip Jelly

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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.

Prep Time20

Cook Time10

Canning TIme10

Total Time40

Course: Jelly

Cuisine: American

Keyword: Floral Jelly

Servings: servings, Makes 5 (8 oz) Jars

Equipment

Water Bath Canner

Ingredients

2 to 4 cups fresh tulip petals cleaned, stamens removed
4 cups boiling water
2 tbsp fresh lemon juice
1 box Powdered Pectin 1.75 oz or 6 Tbsp powdered pectin such as Sure Jel
4 cups granulated sugar See Notes

Instructions

Gently rinse and prepare tulip petals, removing stamens and pistils. Place in a large heatproof bowl or jar.
Pour 4 cups of boiling water over the petals. Cover and steep for 15–20 minutes.
Strain through a fine mesh sieve or cheesecloth. You should have about 4 cups of tulip tea.
Stir in the lemon juice and pour the mixture into a large saucepan. Bring to a boil.
Add pectin and boil for 1 full minute, stirring constantly.
Add sugar and stir until dissolved. Return to a rolling boil and cook for another full minute.
Remove from heat. Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims and seal with lids and rings.
If cannning: Process in a boiling water bath for 10 minutes (or 15 minutes above 6,000 ft).
Let jars cool undisturbed. Store sealed jars in a cool, dark place for up to 18 months. Refrigerate after opening. If not canned, it'll keep in the fridge for a few weeks.

Notes

Canning is optional, and this jelly can be stored in the refrigerator for use within a few weeks. It'll keep in the freezer for up to 6 months, but be sure to use freezer safe jars if freezing.

Tips on Sugar and Yield

If you’re using regular powdered pectin (such as Sure-Jell), plan on using equal parts sugar and tulip tea to get a firm, reliable set—typically 4 cups of sugar for 4 cups of floral liquid. This makes a classic, sweet jelly with a familiar texture.

For a lighter, less sugary version, opt for a low-sugar pectin like Sure-Jell Low Sugar. With this type, you can reduce the sugar to as little as 1 to 2 cups and still get a good set. Just keep in mind that using less sugar usually means a smaller final yield, closer to 3 or 4 jars instead of 5.

Pomona’s Universal Pectin is another excellent choice for flexible sugar levels. It uses a different process involving calcium water and can handle low- or no-sugar recipes well. For tulip jelly, following Pomona’s mint jelly instructions is a solid starting point.

Skip liquid pectin for this one—it calls for a much higher sugar content (up to 7 cups for 4 cups of liquid), which can easily overpower the tulip’s mild floral flavor.

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