Flower Jelly?

[Two_Sheds]

I've been searching for a recipe to make an edible-flower jelly.

I'm imagining a clear pink jelly with lots of petals floating through it.

this is the nearest recipe I can find, but I wanted to just use a block of bog-standard jelly. Anyone tried it? (my only attempt at making a vodka jelly [but I used gin] ended up with it all over the floor when it didn't set)


Flower Petal Jam

3 cups rose petals or any edible flower petals
2 cups water
1/2 cup sugar
1 cup white grape juice
1 package powdered fruit pectin
3 cups sugar
1/4 cup rose petals
Remove bitter white nail of all the rose petals. Rinse petals and pat dry. Bring the 3-1/4 cups rose petals, water, and 1/2 cup sugar to a boil in glass or stainless steel saucepan; reduce heat. Simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours or overnight.

Strain syrup, discarding flowers. Combine syrup, grape juice, and pectin in glass or stainless steel saucepan; mix well. Bring to a boil. Boil for 1 minute, stirring occasionally. Add remaining 3 cups sugar; mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute; remove from heat.

Place remaining 1/4 cup rose petals into 4 hot sterilized 1-cup jars. Ladle jelly into jars, leaving a 1/2-inch headspace; seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.

[Two_Sheds]

oh, here's another, but I think it's more of a jam than a jelly, so i've named it Jam:

Basic Flower Jam recipe

2 cups flower infusion: steep 2+ cups moderately packed flowers in 2 cups boiling water for at least 30 minutes
1/4 cup lemon juice
4 cups sugar
3 oz of liquid pectin (this will be 1/2 box of liquid Certo)

Bring first 3 ingredients to a boil. Add pectin and boil 2 minutes. Ladle into hot sterile jars. Seal in preferred manner.

Notes from the cook:

I prefer the liquid Certo to the powdered pectin. It seems to set better with flowers.
Also, I find the extra minute of boiling helps to create a stiffer jelly, though 1 minute will create a clear jam-like texture.
I always use the 4 oz canning jars because I can give away some of the jellies without running out of all my stock.
Rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, stem up, and cutting around the flower, leaving all the bitter bits on the flower.

I've used Rose, Honeysuckle, Lavender, and many herbs too. Rosemary makes a good jelly for a glaze on roast pork (and probably lamb).
Lemon verbena and spearmint are great too! Basic Flower Jelly | Recipe

[Two_Sheds]

Peach & Rose Wine Jelly

Peach & Rose Wine Jelly Peach and rose jelly recipe | delicious. Magazine free recipes

[Two_Sheds]

Elderflower Jelly

Elderflower Jelly

Elder flower cordial, water,gelatin


I found some of last years elder flower cordial in the freezer. I diluted it 50/50 with water and used gelatin to make jelly, 4 sheets per 1 pint.
Leave in the fridge overnight in individual moulds. Dip in hot water to unmould. http://community.rivercottage.net/users/The%20Curious%20Gardener/recipes/elder-flower-jelly

[Two_Sheds]

Berry Perry Jelly

this is a bit more like it:

perry jelly
4 gelatine leaves
500ml perry (Lambrini/ Jacques etc)
80g caster sugar
Mixed berries of your choice (halved strawberries, raspberries, red & black currants)


Soak the gelatine leaves in cold water until soft.
Place 150ml of the perry in a saucepan, bring to the boil and dissolve the sugar into it. Remove pan from the heat.

Drain and squeeze the gelatine leaves then dissolve into the perry while still hot. Add the rest of the perry and leave to cool.

Arrange the berries in a glass, then carefully pour the jelly on top and chill in the fridge until set. (If your layer is quite deep, the berries will float to the top; if you want them to appear suspended, start with a shallow layer of fruit, set the jelly and then top it up and set again.)

recipe from Nordljus: Perry Jelly and Summer Berries with Elderflower Mousse

[rustylady]

I've been searching for a recipe to make an edible-flower jelly.

I'm imagining a clear pink jelly with lots of petals floating through it.

this is the nearest recipe I can find, but I wanted to just use a block of bog-standard jelly. Anyone tried it?

You could use a block of strawberry jelly - I think it should work, but you'd need to layer the jelly or the petals will all float on the top. BTW gelatine is not suitable for vegetarians as it's made from animal bones. Also, when looking for recipes be aware that jelly means different things to different people. I think us Brits are probably the only ones who think of the traditional childrens dessert, most others use the term jelly for jam.

[Hilary B]

You could use a block of strawberry jelly - I think it should work, but you'd need to layer the jelly or the petals will all float on the top. BTW gelatine is not suitable for vegetarians as it's made from animal bones. Also, when looking for recipes be aware that jelly means different things to different people. I think us Brits are probably the only ones who think of the traditional childrens dessert, most others use the term jelly for jam.

Even here 'jelly' also means a jam without any 'bits' in (sometimes used as a condiment, eg redcurrant jelly).
I would have thought a flavoured jam would overpower the flower flavour?

[Two_Sheds]

gelatine is not suitable for vegetarians as it's made from animal bones.

Yeah, I know. Wine Gums are too. It's not for me, it's for guests.

I would have thought a flavoured jam would overpower the flower flavour?

Esp. as the block jellies are very strongly flavoured. I did the perry jelly, but it's taking forever to set (all night in the fridge and still runny)

[basketcase]

Would the Perry Jelly work with Agar Agar for veggies?

[Guzzik]

On the subject of Agar-Agar. After a loooooooooooong search through our local super markets and finding nothing, we went into a Chinese Store in Bournemouth and lo and behold!! Bazillions of Chinese Agar-Agar in long strips for half the price of "pork" Agar-Agar or any other including what our local health shop can get. The wife now uses it in her reduced suger marmalades etc.