Flower Jelly Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/flower-jelly-recipe/
