Fireweed Jelly – Sweet, floral jelly
Fireweed Jelly is an exquisite sweet spread made from the pinkish-purple flowers of the fireweed plant. It boasts a light floral taste with a hint of honey-like sweetness. Preparing fireweed jelly involves harvesting fresh fireweed blossoms at the peak of their bloom, then steeping them in hot water to create a vibrant infusion. This liquid is then mixed with sugar, lemon juice, and pectin, then boiled to a gel-like consistency. The resulting jelly is a beautiful, translucent pink and perfect for slathering on fresh bread, pairing with cheeses, or as a unique glaze for desserts. This distinctive jelly captures the essence of summer with its floral charm and makes for a lovely homemade gift. Description by ChatGPT.
Today we're crafting a delicious Fireweed Jelly. Fireweed is an edible wildflower known for its bright, beautiful blooms. This jelly captures the essence of the summer, boasting a stunning hue and a sweet, floral taste with a hint of brightness from fresh lemon juice.
### Ingredients:
- 2 1/2 cups packed fireweed flowers
- Boiling water (enough to cover the fireweed flowers in a bowl)
- 1 teaspoon lemon juice
- 1/2 teaspoon butter
- 3 tablespoons pectin
- 3 cups sugar
Equipment:
- Medium saucepan
- Fine mesh strainer
- Jar funnel (for canning)
- Sterilized jars and lids
Instructions:
1. Prep Time: 15 minutes (plus overnight infusion)
Cook Time: 15 minutes
Total Time: 30 minutes (plus overnight infusion)
Servings: Approximately 4-6 half-pint jars
2. Begin by placing the fireweed flowers in a large bowl and pour boiling water over them until fully submerged. Let this infusion sit overnight in the refrigerator to extract the fireweed’s color and flavor.
3. Once the infusion has set, strain the fireweed water through a fine mesh strainer into a medium-sized saucepan. Press gently on the flowers to extract maximum liquid.
4. Add the lemon juice to the fireweed water and notice the change in color to a beautiful pink. The lemon juice not only adds flavor but also helps set the jelly.
5. Drop in the butter and add pectin to the saucepan. The butter will help reduce foaming, while the pectin is necessary for the jelly to set.
6. Stir the mixture to combine the ingredients and let it come to a rolling boil. Keep boiling for about one minute; this is crucial for the pectin to work correctly.
7. After boiling with pectin, add the sugar to the mixture, ensuring it dissolves completely. Allow it to boil for another minute, your jelly’s consistency will begin to form.
8. To check the consistency of your jelly before canning, spoon a small amount onto a plate and place it in your refrigerator or freezer for a minute. If it has firmed up, you are ready to jar.
9. Let your newly crafted jelly cool slightly, then pour it into your sterilized jars using a funnel. Can them as you would with pickles or jams following proper canning procedures.
10. After jarring and sealing, allow the jelly to cool, and then enjoy the sweet, floral sensation offered by this unique Alaskan treat.
Cooking Tips:
- Ensure your jars are sterilized to maintain the jelly's shelf life.
- To obtain the best set, do not alter the proportions of acid, sugar, and pectin.
- Lemon juice not only adds brightness to the taste but also aids in the consistency of the jelly by providing the necessary acid.
This recipe has been artistically created by the Baranof Fishing Excursions team. For more delightful Alaskan cooking adventures, visit us at our YouTube channel: https://www.youtube.com/@BaranofSkiffs
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