Dessertscreativecanning5.0
Milkweed Flower Jelly
Milkweed flower jelly captures the sweet, honey-like fragrance of summer milkweed blossoms in a delicate, pale pink jelly. A unique foraged preserve with subtle floral flavor.
👥 48 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- strainer
- saucepan
- whisk
📝 Preparation Steps
1
Gently rinse the milkweed flowers to remove insects. Place in a heatproof bowl or jar, pour the boiling water over them, and press to submerge. Cover and steep at least ⏱️ 2 hours at room temperature, or overnight in the refrigerator for stronger flavor and color.
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2
Strain through a fine mesh strainer or cheesecloth, pressing gently, and discard the spent flowers. Measure the infusion, adding a little water or apple juice if needed to reach the full amount called for.
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3
Pour the infusion into a large, deep saucepan and add the lemon juice. Whisk in the powdered pectin until dissolved, then bring to a full rolling boil over high heat, stirring constantly.
4
Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for exactly ⏱️ 1 minute, stirring constantly. Remove from heat and skim off any foam.
5
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip tight.
6
Process in a boiling water bath for ⏱️ 10 minutes, adjusting for altitude. Turn off the heat and let jars stand ⏱️ 5 minutes, then cool undisturbed 12 to ⏱️ 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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