Fireweed Jelly
Capture the vibrant essence of Alaska's summer with this stunning Fireweed Jelly recipe! Made from the delicate, magenta blossoms of fireweed, this homemade jelly offers a unique floral flavor and a captivating pink hue that will instantly elevate your breakfast spreads or afternoon teas. With simple ingredients like fresh fireweed petals, lemon juice, sugar, and powdered pectin, this recipe transforms foraged blooms into a perfectly smooth, sweet, and slightly tangy preserve. Ideal for canning, it's the perfect way to preserve a taste of the season while embracing sustainable and locally inspired cooking. Whether spread over warm toast, paired with cheeses, or used as a glaze for baked goods, Fireweed Jelly is a delightfully versatile addition to your pantry.
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Recipe Information
Ingredients
- 4 cups Fireweed blossoms (cleaned, without stems)
- 4.5 cups Water
- 2 tablespoons Lemon juice
- 4 cups Sugar
- 1.75 ounces Powdered pectin
Instructions
Begin by cleaning the fireweed blossoms, ensuring you only have petals with no stems, leaves, or bugs. Rinse gently under cold water and pat dry.
Combine the cleaned fireweed blossoms and 4.5 cups of water in a large saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes. The water will turn a beautiful pink color.
Strain the mixture through a fine mesh sieve or cheesecloth into a large bowl, discarding the spent blossoms. This will yield your fireweed infusion.
Measure 3.5 cups of the fireweed infusion and return it to the saucepan. If you have less than 3.5 cups, you can add water to make up the difference.
Stir in the lemon juice and the powdered pectin, then bring the mixture to a rolling boil over medium-high heat, stirring frequently.
Add the sugar all at once, stirring constantly to dissolve. Bring the mixture back to a hard boil (a boil that doesn’t stop when stirred), and let it boil for exactly 1 minute.
Remove the saucepan from heat and skim off any foam that forms on the surface.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, place the lids on the jars, and screw the bands tightly.
Process the jars in a boiling water bath for 10 minutes to seal. Adjust processing time based on altitude if necessary.
Remove the processed jars from the water bath and let them cool completely on a towel or cooling rack. Once cooled, check that the lids have sealed. Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
3744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 71 mg | 3% | |
| Total Carbohydrate | 918.7 g | 334% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 864.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 475 mg | 37% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2547 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
