Nasturtium Jelly
Turn your garden into something truly special with this simple and beautiful How to Make Nasturtium Jelly recipe. With its vibrant color and mild peppery flavor, this edible flower jelly is perfect for toast, biscuits, or gifting. If you’re looking for a unique way to use nasturtium flowers, this easy recipe is a must-try for any self-sufficient kitchen.
Equipment
- 4 half pint jars
- 1 water bath canner
- 1 canning funnel.
- 1 jar lifter.
- 1 heat-safe bowl
Ingredients
- 2 cups fresh nasturtium flowers (packed, rinsed)
- 2 cups boiling water
- 3 ½ cups granulated sugar
- 2 tbsp lemon juice
- 1 (3 oz) package liquid pectin
Instructions
Prepare the Flowers
- Rinse the nasturtium flowers gently and remove any stems or debris.
Make the Infusion
- Place flowers in a heat-safe bowl and pour 2 cups of boiling water over them. Cover and let steep for 24 hours.
Strain the Liquid
- Strain the infused liquid through a fine mesh strainer or cheesecloth, pressing gently. You should have about 2 cups of liquid.
Cook the Jelly
- Pour the strained liquid into a large pot. Add lemon juice and sugar, stirring well. Bring to a rolling boil over medium-high heat.
Add Pectin
- Stir in the liquid pectin and return to a full boil. Boil for 1–2 minutes, stirring constantly.
Test for Doneness
- Check the jelly using the spoon or cold plate test to ensure it has set.
Jar the Jelly
- Pour hot jelly into sterilized jars, leaving ¼ inch headspace. Wipe rims, apply lids, and seal.
Process (Optional for Storage)
- Process jars in a boiling water bath for 10 minutes if storing long-term.
Notes
- Nasturtium flowers have a slightly peppery taste similar to arugula.
- The color may vary from golden to light amber, depending on your flowers.
- Store the opened jelly in the refrigerator.