Basic Flower & Herb Jelly Recipe for edible Wild, Garden, Flowers, and Herbs.
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
- Wild Violets
- Queen Ann’s Lace
- Orange roadside Day Lilies
- Rose petals and Rose Hips
- Wild Hibiscus
- Basil or just Basil Flowers
- Sage Flowers
- Lemon Balm
- Bee Balm
- Citrus Flowers
- Passion Flowers
- 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.
Basic Flower & Herb Jelly Recipe
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.
- Water Bath Canner
- Kitchen cloths and towels
- Jar lifter
- Magnetic lid lifter
- Candy Thermometer
- Measuring cup
- Liquid Pectin (I prefer Sure-gel Certo)
- 4 oz or 8 oz canning jars with lids.
- 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)
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.
Makes 10 – 4 oz or 5 – 8 oz jars
Serving size = 1 tsp
Number of Servings: 240