Breakfast & Brunchcreativecanning4.7
Grape Hyacinth Jelly
Grape hyacinth jelly turns tiny early-spring blooms into a bright pink, softly floral preserve with a delicate wildflower-and-honey sweetness. It's a fun way to catch a flower that's only around for a couple of weeks, lovely on toast, over pancakes, or with a creamy cheese.
👥 48 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
📝 Preparation Steps
1
Pull the little flowers off the stems, using only the blooms (no stems or green parts), and pick over them to remove any debris.
2
Place the blossoms in a heatproof container and pour the boiling water over them. Steep for 15 to ⏱️ 20 minutes, then strain.
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3
Pour the strained tea into a large pot and stir in the lemon juice, which will turn the blue-grey tea bright pink. Measure the tea and add water if needed to reach the full amount.
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4
Bring to a boil, then whisk in the powdered pectin until dissolved and boil hard for 1 full minute.
5
Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly ⏱️ 1 minute, then remove from heat and skim off any foam. (Do not add the sugar before or with the pectin, or the jelly won't set.)
6
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
7
Process in a boiling water bath for ⏱️ 10 minutes, adjusting for altitude. Turn off the heat and let jars rest ⏱️ 5 minutes before removing. Cool undisturbed ⏱️ 12-24 hours before checking seals.
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Nutrition Facts
calories
84 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
0.1 g
sugar Content
21 g
sodium Content
3 mg
protein Content
0.01 g
carbohydrate Content
22 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.001 g
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