How to make Nasturtium jelly

How to Make Nasturtium Jelly

By A. Gagliardi


I grow my own flowers so that I know there are no pesticides or herbicides used on them. We enjoy Nasturtiums (along with Panseys) in salads all summer long. Nasturtiums flowers are a tasty surprise when filled with a dot of cream cheese or hummus in the center of the flower and placed on a tea or appetizer tray. But, Nasturtium jelly is a taste of summer in mid-winter and a reminder of good things resting under the soil.

Late August or September is a great time for Nasturtium Jelly as that is the time, at least, here in Minnesota, that these tasty flowers are at their peak. Making jelly provides us with the enjoyment of these flowers all year round.

Nasturtium Jelly is really wonderful on English Muffins or scones.See below for some more ideas.


If you follow these jelly making steps, you can have your very own Nasturtium Jelly. But, you may need to exercise patience - and plan. What to do now (in February?) Find a seed catalogue with Nasturtium seeds for sale. And begin the adventure today.


See the Hub, "How to Make Herb Jelly "for similar instructions, which includes Mint Jelly making directions.

Steps To Make Nasturtium Jelly

Pick Nasturtium flowers at full bloom
Pick Nasturtium flowers at full bloom | Source
Rinse the Nasturtium flowers thoroughly.
Rinse the Nasturtium flowers thoroughly. | Source
Cut or chop the Nasturtium flowers and place them in a saucepan.
Cut or chop the Nasturtium flowers and place them in a saucepan. | Source
After cutting up flowers add five cups water.
After cutting up flowers add five cups water. | Source
Bring water & flowers to a boil, take off heat, cover and let steep for 10 minutes.
Bring water & flowers to a boil, take off heat, cover and let steep for 10 minutes. | Source
Pour the Tisane through a cheesecloth and discard the spent flowers.
Pour the Tisane through a cheesecloth and discard the spent flowers. | Source
I place cheese cloth over a strainer  before I pour the Nasturtium Tisane into  a bowl.
I place cheesecloth over a strainer before I pour the Nasturtium Tisane into a bowl. | Source
Set cleaned jelly jars on a kitchen towel and fill with boiling water.
Set cleaned jelly jars on a kitchen towel and fill with boiling water. | Source

Making Nasturtium jelly

The Set Up and making Tisane

First: Pick as many flowers as you can that are just opening or in full bloom.

Discard the ones that are beginning to fade.


Second: Rinse the flowers well and spin them dry using a salad spinner.

You want clean, relatively dry flowers.


Third: Cut up or chop the Nasturtiums and place them in a saucepan.

I use my kitchen shears to cut them up.


Fourth: Add 5 cups water and bring this solution to a boil.

As the water boils, turn off the heat and cover the pot. Let this steep for 10 minutes


Fifth: Once you have a “tea” of Nasturtiums, it becomes a Tisane.

Pour this Tisane through a cheesecloth and discard the spent flowers.

The remaining tea/ or Tisane is what will become the jelly.



Making the Tisane

First, make the Tisane:

The Tisane should look clear and free from any flower or stem pieces. It will look yellow or pink. You may want to add just a touch of yellow or orange food coloring to intensify the color of your jelly.


Next, clean and prepare the jars:

You will need 7 to 9 one-cup jelly jars. Bring water to a boil and fill each jar with boiling water, being careful not to spill. I place the jars on a kitchen towel to soak up any spills, to keep the jars from sliding on the counter and to provide a bit of cushion for the jars.

Place all the jar lids into a bowl and cover with boiled water.

Now you are ready to make the Jelly.

The Tisane should look clear and free from bits of flowers. The liquid should be a pale yellow or pink.
The Tisane should look clear and free from bits of flowers. The liquid should be a pale yellow or pink. | Source
I add a bit of yellow food coloring to intensify the color. This usually makes a lovely light orange jelly.
I add a bit of yellow food coloring to intensify the color. This usually makes a lovely light orange jelly. | Source
Using a whisk will help dissolve  the Sure-Jell.
Using a whisk will help dissolve the Sure-Jell. | Source
Bring the Tisane to a full rolling boil before you add the sugar.
Bring the Tisane to a full rolling boil before you add the sugar. | Source
Because your liquid is boiling, the sugar should dissolve rather quickly.  Use the whisk again if the sugar has any lumps.
Because your liquid is boiling, the sugar should dissolve rather quickly. Use the whisk again if the sugar has any lumps. | Source
Here is the beginning boil. The solution will look and feel a bit thicker with the sugar dissolved.
Here is the beginning boil. The solution will look and feel a bit thicker with the sugar dissolved. | Source

Making the Jelly


First, Put the tisane into a large pot or Dutch oven. Add a box of Sure-Jell to the Tisane. Also add, 1 tsp butter, 1 tsp lemon juice (I use Real Lemon, sold in many stores). Then turn the fire on under the pot and begin cooking it, stirring continuously.


Measure out 6 cups of sugar and have it ready in a bowl.


Bring your tisane to a rolling boil that cannot be stirred down. Then add the sugar all at once and continue cooking and stirring this solution.


Cook jelly until it comes to a full rolling boil again, - one that cannot be stirred down. Boil for one full minute.


The solution should be at a full rolling boil, that you cannot stir down, for one full minute.
The solution should be at a full rolling boil, that you cannot stir down, for one full minute.

Filling the Jelly Jars

This is the set up for putting the jelly into jars.
This is the set up for putting the jelly into jars. | Source
Use a towel to protect your hand from the hotness of the jars as you screw the cap on.
Use a towel to protect your hand from the hotness of the jars as you screw the cap on. | Source
Tip the jars upside down as you finish screwing the lids on. They will sit this way for 5 minutes.
Tip the jars upside down as you finish screwing the lids on. They will sit this way for 5 minutes.
Look how pretty the jarred Jelly is.  Nasturtium Jelly! is a taste of summer.
Look how pretty the jarred Jelly is. Nasturtium Jelly! is a taste of summer. | Source

Filling the Jelly Jars


Your jars should be sitting on the counter full of boiled water, and your bowl with the lids in boiled water.


Place a liquid 1-cup measure in a small bowl on the counter. Place a hot potholder on the counter (for where your Dutch oven will sit). Place a clean paper towel, a spatula, and a pair of tongs on the counter.

As your jelly is done cooking, you will quickly bring the Dutch Oven filled with jelly to the counter. Set it on the hot pad. Use the one-cup measure to take the jelly from the pan and pour into the jars. Fill the jars to within 1inch of the top.

Use a paper towel or a clean dish towel to wipe the the rim to be sure it is clean. Then using the tongs, pull a lid from the bowl and carefully place it on the jar. Use a towel to cover your hand and screw the lid tightly onto the jar. Turn the jar over and place it back on the towel, upside down.

Fill all the jars in this manner, working quickly and carefully. You will make 7 to 9 jars of jelly. After all the jelly is in the jars, wash the Dutch oven and other utensils in soapy water. This should take you about five minutes, which is precisely the time you need before tipping the jars right-side up.

And now, brew a cup of tea and sit down to admire your handiwork. All jelly should sit for 24 hours before being moved. This gives it a chance to 'jel' or come to right consistency, by cooling slowly.


What can you do with Nasturtium Jelly?

Like any other jelly, Nasturtium Jelly is good on toast, but especially on English Muffins or Pumpernickel bread.

Here are some ways to use Nasturtium jelly.

1. On toast, English Muffins or Crumpets.

2. Inside a muffin. Fill your muffin cup 1/2 full with muffin mix. (Add a small teaspoonful of jelly, then add enough more muffin mix to cover the jelly. Bake as directed on the package.) Nasturtium jelly is especially good in Apple or Lemon muffins and goes well with nut muffins.

3. Add Nasturtium Jelly to pork chops or pork roast before baking. Yum.

4. On scones with a dollop of clotted cream is very tasty.

5. In a Peanut Butter Sandwich, as in PB and J.

6. Bananas! Slice a banana in half lengthwise. Spread Chunky nut butter over it. Then spread Nasturtium Jelly over the nut butter. This is really good with Peanut butter, but you should try almond butter! wow.

7. Sweet & Sour Chicken. When you mix ingredients for sweet and sour chicken, substitute the jelly for any sugar called for in your recipe. This makes the chicken sweet, but it has a thicker, creamier cover and a bit more zing.

Let me know if you find other ways to use your Nasturtium Jelly.

Enjoy!

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Ingredients for Nasturtium Jelly

  • 2 cups chopped Nasturtium flowers
  • 5 cups water, over flowers to make Tisane
  • 5 cups sugar
  • 1 box Sure Jell
  • 1 tsp. butter
  • 1 tsp. Lemon juice

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Cook Time

Prep time: 45 min
Cook time: 45 min
Ready in: 1 hour 30 min
Yields: 7 to 9 , one cup jars of jelly

Instructions

  1. Clean jars, add boiling water
  2. Gather fresh Nasturtium flowers, wash them, chop them and add 5 cups of water to flowers. Put into a pot and bring to a boil. Steep flowers for 10 minutes to create a Tisane.
  3. Follow Sure-Jell directions for making herb jelly. Add 1 tsp lemon juice and 1 tsp. butter to initial Tisane along with the Sure-Jell.
  4. Add 5 cups of sugar to the boiling jelly solution. Cook until it comes to a full rolling boil for one minute.
  5. Put jelly into jars, clean rims and add lids. Tip jars upside down for 5 minutes, then set on counter right side up overnight (24 hours) which allows Jelly to set.

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Comments 5 comments

prasetio30 profile image

prasetio30 3 years ago from malang-indonesia

Wow....I love the recipe here and also step by step instruction. It sound delicious as well. Thanks for share with us. Voted up!

Prasetio


Bob Zermop profile image

Bob Zermop 3 years ago from California, USA

Glad I happened upon this hub! I only just realized that the orange vine-flowers in my yard were nasturtiums - even better to hear that they can be eaten. Will definitely give this a shot.


agaglia profile image

agaglia 3 years ago Author

Yes. I love Nasturtiums. They are pretty, edible and offer some nutrition. thanks so much for reading and for your comments.


evelynsaenz1 profile image

evelynsaenz1 2 years ago from Royalton

I grow Nasturtiums each year and enjoy them in salads but had never thought about making them into jelly. Now I can hardly wait for summer.


agaglia profile image

agaglia 2 years ago Author

Hi evelynsaenzi,

Nasturtium jelly is a lot like apple jelly. You will love it!

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