Basic Flower & Herb Jelly Recipe

Basic Flower & Herb Jelly Recipe for edible Wild, Garden, Flowers, and Herbs.

Simple recipe

If you’re a beginner or just want to try out a basic flower & herb jelly recipe, then this recipe is for you. It’s a small batch and simple too.

Flowers & Herbs for Jelly

Dandelion
Lilac
Clover
Honeysuckle
Wild Violets
Queen Ann’s Lace
Orange roadside Day Lilies
Rose petals and Rose Hips
Nasturtium
Lavender
Wild Hibiscus
Elderberry
Basil or just Basil Flowers
Sage Flowers
Goldenrod
Yarrow
Lemon Balm
Bee Balm
Fennel
Chamomile
Mint
Citrus Flowers
Passion Flowers
Chicory
Mimosa Flowers
Kudzu Flowers

I’m sure there are many more, but this a list to help you get started. Just make sure your flowers are edible and have not been sprayed with pesticides.

Gather your two cups of edible flowers and herbs. Bring them inside and gently rinse them off in cold water. You can get very creative with your jellies by combining both flowers and herb flowers. for example, you could mix together rose petals and citrus blossoms, or even fruit juice, like apple, with mint. There are so many combinations, it all depends on what you want to use your jelly on.

Items Needed

Water Bath Canner
Kitchen cloths and towels
Vinegar
Jar lifter
Magnetic lid lifter
Funnel
Candy Thermometer
Measuring cup
Flowers
Liquid Pectin (I prefer Sure-gel Certo)
4 oz or 8 oz canning jars with lids.

Ingredients

2 cups of flowers (make sure to remove as much of the green stem parts as possible. Sometimes the green stems can lead to bitterness in your finished jelly).
2 cups of boiling water
4 cups of sugar
1/4 cup of lemon juice
3 oz liquid pectin (1 pouch)

Directions

Prepare your water bath canner and sanitize your jars and lids. Pour boiling water over your flowers and or herbs; give them a stir, then place a lid on it. Let steep for at least an hour to make a tea. Strain the liquid through a cheese cloth or a nut milk bag.

Pour the flower tea into a medium sized cooking pot and turn your burner on medium-high heat.
Add in lemon juice, sugar to your tea in the pot, stir the mixture well. Bring to a boil, and boil to a hard boil until it reaches (220 degrees Fahrenheit).
Add in the liquid pectin and cook for 2 minutes, then turn off the heat.
Carefully ladle the hot jelly into hot sterilized jars.
Wipe the rim of your jars with a clean damp cloth to remove any jelly (I also like to wipe the rim down with a vinegar dampened paper towel so there’s no stickiness left). Then place a hot sterilized lid and band on each jar.
Process your jars in a Water Canning Bath. Making sure to follow the instructions and time that came with your pectin. (I usually water bath my jelly for 10 minutes. Depending on your altitude you may need to adjust your water bath time).
When your canning time is complete, let the jars sit in the water bath for 5 minutes. Then, remove them and place them on a kitchen towel and gently place a towel over the jars. This keeps the heat in so the jars will seal. Let them rest for 24 hours undisturbed. The best part is waiting to hear the lids ping, love that sound! After the 24 hours is up, you can open a jar and give it a test.