Chive Blossom Jelly

Chive blossom jelly is one of my favorite ways to turn something simple from the garden into a beautiful, homemade treat. These delicate purple blossoms from your chive plants create a lightly sweet, subtly savory jelly with a soft onion-like finish that pairs perfectly with toast and biscuits.

If you’ve never made jelly from edible flowers before, this chive blossom jelly recipe is incredibly beginner-friendly. It’s a simple water infusion, strained and combined with sugar and pectin to create a stunning pink hue. Whether you’re preserving your backyard harvest or looking for a unique homemade gift, this recipe is a must-try for any homesteader or from-scratch kitchen.

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Prep Time 20

Cook Time 10

Steep Time 12

Total Time 12 30

Servings 4 half pints

Equipment

4 half pint jars
1 water bath canner
1 canning funnel.
1 jar lifter.
1 heat-safe bowl

Ingredients

2 cups fresh chive blossoms (packed, stems removed)
2 cups boiling water
2 tbsp lemon juice
1 (1.75 oz) package powdered pectin
4 cups granulated sugar

Instructions

Make the Infusion

Place chive blossoms in a heat-safe bowl or jar. Pour boiling water over the blossoms, cover, and let steep for 12–24 hours. The liquid will turn a deep purple color.

Strain the Liquid

Strain the infused liquid through a fine mesh strainer or cheesecloth, pressing gently to extract all the liquid. Discard blossoms.

Prepare for Cooking

Measure 2 cups of the infused liquid into a large pot. Add lemon juice and powdered pectin. Stir well.

Bring to a Boil

Bring the mixture to a rolling boil over medium-high heat, stirring constantly.

Add Sugar

Stir in the sugar all at once. Return to a full rolling boil and boil for 1 minute, stirring continuously.

Check Consistency

Remove from heat. Skim off any foam if needed.

Jar the Jelly

Pour hot jelly into sterilized jars, leaving about 1/4 inch headspace.

Seal and Process (optional)

Wipe rims, add lids, and process in a water bath canner for 10 minutes for shelf stability. Or store in the refrigerator if not canning.

Notes

The jelly will transform from purple to a beautiful pink when lemon juice is added.
For best results, use fresh blossoms that have not been sprayed.
This jelly pairs wonderfully with cream cheese, crackers, or roasted meats.