How to Make Fireweed Jelly

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waivio_hivecooking3 months ago3 min read

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Experience the enchanting flavors of the Alaskan wilderness with this vibrant Fireweed Jelly. Delicately floral and beautifully pink, this jelly captures the essence of blooming fireweed, offering a unique condiment that can elevate breakfast spreads or add a touch of elegance to savory dishes.

Ingredients

🌸 2.5 cups fresh fireweed flowers, wild-harvested
💧 4 cups boiling water
🍋 1 teaspoon freshly squeezed lemon juice
🧈 0.5 teaspoon unsalted butter
🍮 3 tablespoons pectin, Ball® RealFruit™ Classic Pectin
🍚 3 cups granulated sugar, C&H® Pure Cane Sugar

Instructions

1- Prepare the Fireweed Infusion:

Place approximately 2.5 cups of fresh fireweed flowers into a small white bowl.
Pour 4 cups of boiling water over the flowers, ensuring they are fully submerged.
Cover the bowl and allow the mixture to steep overnight in the refrigerator to extract maximum flavor and color.

2- Strain the Infusion:

The following day, pour the steeped fireweed liquid through a fine-mesh sieve into a medium-sized stainless steel saucepan.
Press down on the flowers to collect as much liquid as possible.

3- Begin Heating:

Place the saucepan on a high heat burner, such as a commercial kitchen range.
Add 1 teaspoon of freshly squeezed lemon juice to the liquid and watch as it changes from purple to a vibrant pink.

4- Butter and Pectin:

Add 0.5 teaspoon of unsalted butter to the saucepan.
Using a whisk with a wooden handle, gradually whisk in 3 tablespoons of pectin until completely dissolved.

5- Boil the Mixture:

Bring the mixture to a rolling boil, stirring constantly.
Allow it to boil for about 1 minute until slightly more viscous.

6- Incorporate Sugar:

Pour in 3 cups of granulated sugar.
Continue whisking until it is entirely dissolved and the mixture appears shiny.
Boil for another minute.

7- Consistency Test:

To check for the correct jelly consistency, place a small amount of the mixture onto a chilled white plate.
Put the plate in the refrigerator or freezer for about 1 minute.
Afterward, check if the jelly has set to your desired consistency.

8- Canning:

Carefully ladle the hot jelly into sterilized glass canning jars.
Allow them to cool before sealing them using a standard water bath canning method.

Prep Time: 8-12 hours (including overnight steeping)
Cook Time: 15 minutes
Total Time: Approximately 8-12 hours
Servings: Various
Calories: Approximately 35 per tablespoon serving
Proteins: 0g
Fats: 0.01g
Carbohydrates: 9g
Equipment: Glass measuring cup, small white bowl, metal conical sieve/strainer (China cap style), medium stainless steel saucepan, metal whisk with wooden handle, metal spoon, small white plate, metal ladle, glass canning jars, commercial kitchen range, and refrigerator

Cooking Tips

Lemon juice prompts a visual transformation and aids in setting and flavor enhancement.
Adding butter helps to minimize foam during boiling.
The cold plate test is an essential step to ensure your jelly sets perfectly.

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