Flower Jelly Recipe

Introduction

Flower jelly is a delicate and fragrant treat made from edible blossoms, perfect for adding a floral twist to your breakfast or tea time. This simple recipe transforms garden flowers into a beautiful, sweet jelly that’s both charming and delicious.

Ingredients

• 4 cups edible flower blossoms
• 4 cups water
• 2 tbsp lemon juice
• 1 to 4 cups sugar (see note)
• 1 box powdered pectin (1.75 oz, regular or low sugar)

Instructions

1. Step 1: Separate 4 cups of edible flower blossoms from their stems, carefully removing any green parts.
2. Step 2: Pour 4 cups boiling water over the flower blossoms and allow the tea to infuse for about 10 minutes.
3. Step 3: Strain the floral tea into a saucepan or jam pot. Add the lemon juice to enhance color, balance sugar, and aid preservation.
4. Step 4: Bring the mixture to a boil, then add powdered pectin, stirring to dissolve. Boil for 1 minute before adding sugar.
5. Step 5: Add sugar, stirring well to dissolve. Return to a full boil for 1 minute.
6. Step 6: Ladle the jelly into jars, leaving 1/4 inch headspace. If canning, process jars in a water bath canner for 10 minutes.
7. Step 7: If not canning, allow the jars to cool completely on the counter before storing.

Tips & Variations

• Adjust sugar from 1 to 4 cups depending on your sweetness preference and the type of flowers used.
• Use a mix of colorful edible flowers like roses, violets, or lavender for a vibrant jelly.
• Be sure to remove all green parts from flowers to avoid bitterness and discoloration.

Storage

Store unopened jars in a cool, dark place if processed via canning. Refrigerate opened jars and use within one month. For longer storage, freeze the jelly for up to six months. Reheat gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any flowers for flower jelly?

Only use edible, pesticide-free flowers such as rose petals, violets, or lavender. Avoid toxic or unfamiliar flowers to ensure safety.

Why is lemon juice important in this recipe?

Lemon juice helps the jelly set properly by balancing acidity, enhances color, and acts as a preservative to extend shelf life.

Flower Jelly Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 126 reviews

This delicate Flower Jelly recipe captures the fragrant essence of edible blossoms, creating a beautifully colored, subtly flavored jelly perfect for spreading on toast or using in desserts. Made by infusing flowers in boiling water, this jelly is brightened with lemon juice and set with powdered pectin, allowing you to enjoy a floral treat that preserves nature’s beauty in a jar.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 4 half-pint (8 oz) jelly jars 1x
• Category: Condiment
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Flower Tea Base

• 4 cups edible flower blossoms, separated from stems and green parts removed
• 4 cups boiling water
• 2 tablespoons lemon juice

Jelly Ingredients

• 1 to 4 cups sugar (adjust based on desired sweetness, see notes)
• 1 (1.75 oz) box powdered pectin (regular or low sugar)

Instructions

1. Prepare the Flowers: Carefully separate 4 cups of edible flower blossoms from the stems, removing any green bits to avoid bitterness and discoloration in the jelly.
2. Infuse the Flowers: Place the flower blossoms in a bowl or heatproof container and pour 4 cups of boiling water over them. Let the flowers steep for about 10 minutes to extract their flavor and color into the tea.
3. Strain and Add Lemon Juice: Strain the floral infusion through a fine sieve or cheesecloth into a large saucepan or jam pot to remove flower solids. Stir in 2 tablespoons of lemon juice which enhances color, balances sweetness, helps the pectin set, and acts as a preservative.
4. Boil with Pectin: Bring the mixture to a rolling boil over medium-high heat and then add the powdered pectin, stirring well to dissolve it completely. Boil the mixture for exactly 1 minute, stirring constantly, to activate the setting properties of the pectin.
5. Add Sugar: Gradually add the sugar (from 1 up to 4 cups depending on your preferred sweetness), stirring continuously to dissolve it fully. Once dissolved, bring the mixture again to a full rolling boil and boil for 1 more minute while stirring.
6. Jar the Jelly: Remove the saucepan from heat and ladle the hot jelly into sterilized jelly jars, leaving about 1/4 inch headspace at the top for expansion.
7. Process or Store: If preserving, process the jars in a boiling water bath canner for 10 minutes to ensure safe sealing and longer shelf-life. Alternatively, allow the jars to cool completely on the counter and store refrigerated for up to 1 month or freeze for up to 6 months.

Notes

• The amount of sugar can be adjusted from 1 cup for a less sweet jelly up to 4 cups for a traditional sweet jelly. Be mindful that less sugar may affect setting slightly depending on the pectin type used.
• Use only edible flowers free from pesticides and thoroughly cleaned.
• Lemon juice is essential not only for flavor and color but also to help the pectin gel properly and preserve the jelly.
• Ensure all jars and lids are sterilized before filling to prevent spoilage if you are canning.

Keywords: flower jelly, edible flower jelly, floral jelly, homemade jelly, jam recipe, pectin jelly, lemon jelly