Foraging Blossom Jelly

The boys are constantly picking flowers in that enthusiastic way little kids have. Amongst the plethora of flowers I started thinking maybe we should take advantage of this and make something….then I saw a post showing how violets start out as a dark blue infusion but the infusion “magically” transforms into a brilliant purple when lemon juice is added. Sounds like fun and even if the jelly wasn’t a hit at least we’d have a little experiment to do. Hence this:

turned into this:

The process is simple- cover the petals in an equal amount of boiled water and let sit for several hours or in the fridge overnight. I used a cup of petals for the violet and apple jellies and a half of a cup of petals for the dandelion. Strain and add lemon or lime juice, sugar and pectin. Cook as you would for any jelly/ follow your pectin’s instructions. I used Pomona pectin.Basically use the petal water/infusion as if it were juice.

My gift bearers/ helpers turned into eager taste testers. They wanted to eat the whole thing like a bowl of jello (BTW-that’s actually a second jar that was only partly filled).

It was so good ( delicate and decidedly floral) I started pondering “what other blossoms could we try and will they look and taste as awesome?” Two obvious potentials were dandelions and apple blossoms. I had made some really good apple peel jelly before but blossoms would be even easier and they’re free.

I was hoping the dandelion jelly would be a brilliant yellow but once I started the infusion I stopped worrying about the color and started just hoping it wouldn’t taste awful. Even though I cut the green part off the dandelion blossoms started smelling like cooked spinach the second the boiling water hit them.I almost didn’t even try it out but I figured a half mini batch wouldn’t be too big a waste and at least we’d have tried it. It was actually really good.

The apple blossoms smelled wonderful- almost rose like. The petals turned, unsurprisingly, brown. It tastes like apple jelly but just a touch flowery too. Here they are lined up left to right: dandelion, violet, and apple blossom.

Hmm I wonder how hibiscus jelly would taste….


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30 thoughts on “Foraging Blossom Jelly

    • It’s really easy. If you only make a little you can just refrigerate it- but it’s not much harder to make a larger batch and can some. I made several small batches so I could try experiment without worrying about having a whole bunch of ick to get thru. I used a cupful of blossoms (green part removed). Using Pomona pectin it went like this (if I’m recalling it correctly now) a cup of blossom water plus an 1/8 c lemon juice plus the calcium water- bring to a boil and add the pectin powder that’s mixed with 3/4 c sugar (pomona pectin allows you to use more or less sugar) stir constantly and return to a boil. skim the top if needed and pour into jars. now you can either refrigerate it and use within 3 weeks or get a pot of boiling water going and process them for long term storage. give it a shot. the first time is the hardest cause it’s all new but the results are worth it.

    • Thanks:) How have I never come across wildcrafting Wednesday before?! Hmm I bet you could adapt some recipes that use rose water and use rose petal jelly- sure would smell good baking!

  1. Your jellies are gorgeous! What an interesting post! I love that you made your jellies from foraged blossoms too.

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  5. Hi Mossy Stone,

    We’re having our inaugural Eat Make Grow Blog Hop. We are looking for folks to link up who want to share what they have been eating with their families, growing in their gardens or making with all their creative impulses. If you’re interested, I hope you’ll hop on over and link up a couple of your posts. It’s a way for you to grow your readership and find other like minded mamas.

    Hope to see you there,


  6. what a fabulous post! i love the idea of foraging for flowers to make into jelly – and then being left with jeweled colored jars of deliciousness. beauty!!

    thank you for taking the time to share with us at The Wednesday Fresh Foods Blog Hop – we hope to see you again this week with more incredible posts! xo, kristy

  7. Pingback: {In the Kitchen} Foraging | mossgrownstone

  8. I have made dandelion, purple lilac, white, white lilac, and forsythia so far. I have clover tea brewing for the next batch, and I am looking for honeysuckle now.

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