Rose petals produce a clear pink jelly.
Most people think of fruit when jams or jellies are mentioned. However, edible flowers can also be preserved this way. Flower jellies use an infusion of the flower, while preserves and jams use the entire blossom.
Types
Floral jams and jellies can be made from any type of edible flower. Roses, violets and chamomile are popular choices. Use soft-petaled flowers for jams and preserves, and reserve grainy flowers, such as lavender, for jellies.
Production
Most flower jellies and jams require significant amounts of blossoms. Use 1 part tightly packed flowers for each part sugar to get a strong flavor and color. Infuse the flowers in hot water and use the liquid for jellies. Add fresh whole flowers to the infusion for jams and preserves.
Considerations
Use only flowers grown without pesticides or other contaminants. These can be purchased as edible flowers, grown at home or purchased from reliable greenhouses. Never harvest edible flowers from the roadside or from conventionally grown plants.
Tags: edible flowers, flowers grown, jams jellies, jams preserves
