Dessertscreativecanning5.0
Pansy Jelly
Pansy jelly captures the fresh spring berry flavor of pansies sweet floral jelly.
👥 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
Harvest the pansy blossoms into a heat-proof container. No need to remove the sepals or bases; they're edible and don't carry the bitterness found in some other flowers.
fresh pansy blossoms (or other edible viola)4 cups
2
Pour the boiling water over the blossoms and steep 15 to ⏱️ 20 minutes, then strain into a jam pot. The tea will be turquoise blue-green at this stage. Measure it and add water if needed to reach the full amount.
water4 cups
3
Stir in the lemon juice, which turns the tea pink to purple. It balances the sugar, helps the pectin set, and adds the acidity needed to safely can the jelly, so don't skip it.
4
Bring to a boil, then whisk in the powdered pectin until dissolved and boil hard for 1 full minute. (Do not add the sugar at the same time as the pectin, or before it, or the jelly won't set.)
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.
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. Or, to skip canning, cool completely and store in the refrigerator for up to a month or the freezer for up to 6 months.
water4 cups
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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