About flower blossom jelly. I'd love to make it. How many blossoms/ounces, do you need to make 4 Cups of tea? I don't want to guess and end up with something too weak or overpowering. Would you give me the whole process. Do you wash the flowers after you pick them? Thank you.
For most flowers, the general guideline is 2 cups of cleaned flower petals, potentially more if they're really mild flavored. Really strongly flavored flowers, like lavender, it's only 2 Tbsp. Lavender is the exception though, and 2 cups is good for just about every other edible flower. Here's where you can find instructions for the whole process: https://creativecanning.com/flower-jelly/
Last fall I made some lavender jelly with white wine grapes. I used a grape jelly recipe and steeped the lavender buds in sugar overnight and then mixed in the food processer. It was a learning experience. The grapes didn't yield much liquid so I added wine. I tasted my 2 types of lavender and was surprised that my more floral smelling lavender was not my favorite taste. The finished product was great, I just wasn't sure if the recipe would be considered 'safe'. I always use tested recipes from trusted sources. I kept it in the fridge. I look forward to YOUR flower jelly recipes since you are one of my trusted sources. BTW, I tried other lavender jelly recipes (with fruit) and found that long cooking time changes the flavor. The pectin shortens cooking time, so its really not an option to change that.
About flower blossom jelly. I'd love to make it. How many blossoms/ounces, do you need to make 4 Cups of tea? I don't want to guess and end up with something too weak or overpowering. Would you give me the whole process. Do you wash the flowers after you pick them? Thank you.
For most flowers, the general guideline is 2 cups of cleaned flower petals, potentially more if they're really mild flavored. Really strongly flavored flowers, like lavender, it's only 2 Tbsp. Lavender is the exception though, and 2 cups is good for just about every other edible flower. Here's where you can find instructions for the whole process: https://creativecanning.com/flower-jelly/
Last fall I made some lavender jelly with white wine grapes. I used a grape jelly recipe and steeped the lavender buds in sugar overnight and then mixed in the food processer. It was a learning experience. The grapes didn't yield much liquid so I added wine. I tasted my 2 types of lavender and was surprised that my more floral smelling lavender was not my favorite taste. The finished product was great, I just wasn't sure if the recipe would be considered 'safe'. I always use tested recipes from trusted sources. I kept it in the fridge. I look forward to YOUR flower jelly recipes since you are one of my trusted sources. BTW, I tried other lavender jelly recipes (with fruit) and found that long cooking time changes the flavor. The pectin shortens cooking time, so its really not an option to change that.
Just made a small batch of peony jelly. Love it!!! Perennials popping so there’s no stopping me now. Thanks for the boost!
I do use your recipes and they’re always a hit