I’m really trying to start blogging again, more like how I used to when I started this page.
This is a post about potentially one of my new favorite jellies to make! So far I’ve only made it with wisteria blossoms, but it is a pretty generic recipe that can be used for all types of flower blossoms, provided they’re edible.
Blossom jelly is pretty simple to make, it involves picking a decent bit of blossoms, steeping them in hot water similar to making tea, and turning that blossom tea into jelly. It produces a fragrant, mild tasting jelly with hints of the blossoms used to create it. I absolutely love it. I’ve outlined my recipe below!
To begin, gather your blossoms. Some common blossoms that make great jellies include violets, wisteria, dandelion, kudzu, redbud, and clover. You will need approximately 4 cups of flower blossoms. Once gathered, wash them in cool water to remove dirt and unwanted insects. Be sure that your blossoms are pesticide free!
Once washed, boil 4 cups of water. The ratio of blossoms to water is 1:1 so if you couldn’t manage enough blossoms, just reduce the recipe as needed. Pour the boiling water over the blossoms, then cover and place in the refrigerator and refrigerate at least 8 hours, overnight is preferable.
Before beginning the next step, prep your canning jars. This recipe makes about 6 half-pints, or 12 small jelly jars. Boil/sterilize your jars and dip your rings in warm water (not necessary but I think it helps the seal).
Once it’s been refrigerated, remove the blossom ‘tea’ from the fridge and strain it through a fine mesh strainer to remove the blossoms and any unwanted debris you missed while washing. This should leave you with a liquid ‘tea.’ Add 1T of lemon juice to your ‘tea’ as well as a packet of pectin and bring to a full rolling boil over high heat – stir constantly.
Once boiling, add the 5c of sugar and return to a full rolling boil, boil 1 minute, stirring constantly. After 1 minute, remove from heat & skim off the foam. Pour the jelly into your hot, sterilized canning jars to 1/4 inch from the top. Wipe the rims, apply the lids and rings, and water bath for 5 minutes. Leave to sit for 24 hours before storing in the cupboard. Place any un-sealed jars in the fridge.
4 cups blossoms (free from pesticides)
4 cups boiling water
1T lemon juice
1 package pectin (1 & 3/4oz)
5 cups sugar
6 half-pint canning jars
