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Sue's avatar

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.

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Ashley Adamant's avatar

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/

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Jackie Johnsen's avatar

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.

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Annie Napolis's avatar

Just made a small batch of peony jelly. Love it!!! Perennials popping so there’s no stopping me now. Thanks for the boost!

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Jeannine Decious's avatar

I do use your recipes and they’re always a hit

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