Forsythia Jelly
A light-tasting jelly straight from nature.
Equipment
- 1 saucepan
- 1 water bath canner with insert
- 1 glass container
- 1 strainer with very fine holes
- 1 heavy bottom stock pot
- 1 ladle
- 1 jar lifter
- 1 canning funnel
- 6 half pint jars with lids and rings
- 1 bowl for collecting flowers
- 1 bowl for sugar
Ingredients
- 2 cups Forsythia petals packed
- 4 cups sugar granulated
- 2 Tbsp lemon juice
- 1 box Original Sure-Jel 1.75oz yellow box
- 4 cups boiling water
Instructions
- Collect enough Forsythia flower petals to make 2 cups packed. Carefully remove the stems and green parts and just use the petals.
- Place your petals in a glass container. Heat the water to boiling and carefully pour the water into the container over the petals. Cover and allow this to steep until cooled, about 4 hours.
- While the petals are steeping, wash jars and other equipment in hot, soapy water and rinse well. Sterilize your jars in the water bath canner by letting them boil in water for at least 10 minutes. Place lids and rings in a small saucepan and let them sterilize in boiling water as well. Try to time this sterilization process so the jars will be done when your jelly is ready to be placed into the jars, so the jars are hot.
- Using a fine strainer, strain the petals into a heavy bottom stock pot, squeezing all the liquid out of the petals.
- Add the lemon juice and the pectin to the stock pot and bring to a full rolling boil over high heat, stirring constantly.
- Once a full rolling boil is reached, add the sugar and continue stirring.
- Return the mixture to a full rolling boil while stirring constantly and let boil for 1 minute, then remove from heat.
- Ladle jelly into prepared jars, leaving 1/4-inch headspace. Wipe the tops of jars with a rag dipped in vinegar to make sure there is no sticky residue on the jars and ensure a proper seal.
- Place lids and rings on jars, tightening the rings finger tight.
- Using the jar lifter, place the jars back in the water bath canner and put the lid on the canner. Once the water returns to a full boil, process for 10 minutes. Lift the jars out of the canner and let them sit on a towel on the counter for 24 to 48 hours. If any jars fail to seal, put them in the refrigerator and use them within 2-3 weeks. Label jars, remove rings, and store them in your pantry.