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
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.
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.
Filling the Jelly Jars
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.
Have you ever made herb jelly?
Did you ever make Herb Jelly?
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
Rate Nasturtuim Jelly
- Clean jars, add boiling water
- 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.
- 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.
- Add 5 cups of sugar to the boiling jelly solution. Cook until it comes to a full rolling boil for one minute.
- 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.