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Flower Petal Jellies

Lilac Jelly

  • 4 cups lilac flowers – no stems or leaves
  • 3 ½ cups boiling water
  • ½ teaspoon unsalted butter
  • 6 heaped tablespoons fruit pectin powder
  • 1 tablespoon fresh lemon juice
  • 4 cups white cane sugar (measure and keep warm in 300° oven.)

Directions

  1. Rinse petals to remove any dirt or insects.
  2. Pour boiling water over petals.  Cover and steep at least 60 minutes or overnight.
  3. Strain through jelly bag.  If you do not have a jelly bag use a fine strainer. Do not squeeze the petals or the jelly could be cloudy.
  4. Make sure you have 3 cups of juice, if not add water to make up to 3 cups. Put in large pan that can hold at least 6 quarts.
  5. Add butter and pectin. Stir until completely dissolved.  Bring to a HARD BOIL.
  6. Add sugar and lemon juice. Stir and bring back to HARD BOIL that cannot be stirred down.  Boil for 2 minutes. Remove from heat.
  7. Let sit one minute. Remove any foam from jelly using a stainless-steel spoon.  Dip it in boiling water and shake before using for skimming.  When foam is removed pour into jelly jars.  Leave ¼ inch headroom.  Be sure to wipe the rims of the jars.  Seal with lids. Process in hot water bath for 10 minutes.

Store in cool, dry place for up to one year.

Makes five to six 8-ounce jars.

Rose Petal Jelly

Same recipe but make sure to cut off white part of the petals that connect to the stem as this part is bitter

Elderflower Jelly

Same recipe.  Make sure you cut off the green stems.

Lavender Blossom Jelly

¼ cup of dried lavender blossoms.  If making with fresh lavender, use ½ cup of blossoms.

Apart from the measurement of the lavender, the recipe is the same.

Honeysuckle Blossom Jelly

  • 4 cups honeysuckle blossoms
  • 4 cups boiling water
  • ½ teaspoon unsalted butter
  • 6 tablespoons fruit pectin powder
  • 2 teaspoons lemon juice
  • 5 cups white cane sugar

Same methods.  Do not worry if the liquid from the flowers looks greenish to start, it will turn out a beautiful honey color.

QUEEN ANNE’S LACE JELLY

  • 15 Queen Anne’s Lace large flower heads
  • 3 ½ cups boiling water
  • 2 drops green food coloring (optional)
  • 6 tablespoons fruit pectin powder
  • ½ teaspoon unsalted butter
  • 3 ¾ cups sugar

Only allow the flower heads to steep for 30 minutes.

After straining the liquid, you can add the green food coloring to turn the liquid a pale green.

Continue as standard recipe.

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