Make it Mine Flower Jelly
- Gently wash edible flowers. Drain; place flowers on paper towels and gently blot dry. Place flowers in an 8- to 10-quart heavy pot. Add apple juice.
- Bring juice mixture to boiling, stirring occasionally. Boil, uncovered, 5 minutes. Remove from heat. Cover; let stand 10 minutes.
- Line a strainer or colander with a double layer of 100-percent-cotton cheesecloth and set over a large bowl. Strain flower mixture through cheesecloth, pressing to extract all of the juice. Measure 3 cups juice mixture, adding additional apple juice, if necessary. Discard flowers.
- In the same pot combine juice mixture, lemon juice, and, if desired, food coloring. Stir in pectin. Bring to a full rolling boil, stirring constantly. Add sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
From the Test Kitchen
The best edible flowers are blossoms from your own garden. You also can find edible flowers in the produce section of some supermarkets, at local herb gardens, at mail-order outlets, and at some restaurant or produce suppliers. Use flowers grown without the use of pesticides or other chemicals. Do not use flowers from florist's shops because they're usually treated with chemicals.
Nutrition Facts (Make it Mine Flower Jelly)
- Per serving:
- 48 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 g polyunsaturated fat ,
- 0 g monounsaturated fat ),
- 0 mg chol. ,
- 1 mg sodium ,
- 12 g carb. ,
- 0 g fiber ,
- 12 g sugar ,
- 0 g pro.