When there is time, making jams and jellies is one of my favorite past times. There is always such a feeling of accomplishment to seeing the jars displayed on the pantry shelf. I also enjoy sharing them with friends and neighbors.
It evokes fond memories of making jams with my mother-in-law, Helen, who shared her cooking prowess with me. I learnt so much from her and we had a good time cracking jokes and singing. My mother-in-law had a huge repertoire of songs. She always amazed us because she seemed to have a ditty for every occasion and would know all the lyrics too!
It was through Helen, that I discovered flower jellies. As she knew how much I enjoy cooking, upon her passing she left me all her cookbooks and boxes of recipes cut out from newspapers and magazines. In going through this treasure trove, I came across a recipe for Queen Anne’s Lace jelly. It sounded intriguing and that was the start of making flower jellies. Over the years, I have experimented with many different ingredients and finally came up with this standard recipe.
A word of warning, you cannot pick the flowers one day and make the jelly the next day or the petals can turn an unappetizing brown.
There are recipes for six different types of flower jellies on our recipe page. https://larkintea.com/recipes/
Try on your favorite scone; then experiment with these suggestions.
- Use to flavor and sweeten your tea. Simply stir in a heaped teaspoon to a cup of hot tea.
- Heat with a little water and serve warm over ice cream.
- Add a tablespoon into your vinaigrette for a different salad dressing.
- Stir a little water into a ½ cup of jelly and use as a basting sauce for chicken or pork tenderloin.
- Bake a commercial cake mix in a jellyroll pan and cut into small shapes with assorted cookie cutters. Spread jelly on one cutout and top with a matching cutout to make tea sandwiches. Dust cutouts with confectioner’s sugar.