Use apple blossoms to create a delicate, apple flavored jelly.
Prep Time:40 minutes
Cook Time:10 minutes
Total Time:50 minutes
4 cups loosely packed apple blossom petals
4 1/4 cups medium-hot water
1/2 cup bottled lemon juice
3teaspoons calcium water (included with Pomona’s Pectin)
1 cup sugar
3 teaspoons Pomona’s Pectin Powder
Prep your water bath canner, clean jars and two piece canning lids. Sterilize your jars.
Harvest apple blossom petals and sort, removing any dirt or debris.
Make an “apple blossom tea” by placing the flower petals in a heat-resistant bowl and covering them with the hot water. Place a cover over your bowl, and allow the petals to steep for 20-30 minutes.
Strain out the flower petals with a fine mesh strainer, cheesecloth or flour sack towel. Squeeze out as much liquid as possible. Compost the flower petals and save the apple blossom tea for the next step.
Measure 4 cups of apple blossom tea into a stockpot. (Add a little extra water if needed.) Add lemon juice and calcium water to the pot and mix well.
In a separate bowl, combine sugar and pectin. Mix thoroughly and set aside.
Bring flower water mixture to a full boil over high heat. Slowly add in pectin-sugar mix, stirring constantly. Continue stirring to dissolve pectin, and bring jelly back up to a full boil. Once a full boil is reached, turn off the heat.
Ladle finished apple blossom jelly into warm jars, leaving 1/4 inch of headspace. Wipe rims with a damp cloth. Cover jars with two piece lids and tighten finger tight. Place jars in canner with at least 1-2 inches of water covering the jars. Process jars for 10 minutes at a rolling boil.
Remove jars and place on a kitchen towel on the counter. Allow jars to cool completely, undisturbed, for 12 to 24 hours. Remove rings and check seals. Date and label jars and store in a cool, dry location, out of direct sunlight.
This recipe makes a soft-set jelly. If you prefer a firmer jelly, increase pectin and calcium water amounts to 4 teaspoons each.