Forsythia doesn’t bloom for long, but while it’s here, might as well make jelly out of it!
- 1 cup forsythia flowers
- 1 1/4 cups water
- 1 3/4 cups sugar
- 1 oz Suregel low sugar pectin (pink box)
Pick your forsythia flowers, making sure as you go that you haven’t left the little green caps at the base on- they pop off easily enough with a gentle tug- and shaking off any bugs that might be hitching a ride as you go.
Rinse the flowers lightly after you’ve collected your cup, and set the clean flowers aside. In a small pot, bring the water to a boil, and pour overtop the flowers, leaving to steep for 2 hours to overnight, depending on your personal preference.
Once finished steeping, strain out the plant matter from the tea, and discard, either in the trash or in the compost heap. The tea is ready to use.
Pre-measure out your sugar, and set aside. Add the pectin directly to the tea, stirring it in- it won’t all dissolve, but try to break up big lumps. Pour the pectin-tea mix into a medium or medium-large pot, and place it on a burner turned to high heat.
Bring to a hard boil, stirring constantly, and boil for one minute. Dump in the sugar all at once, and stir to dissolve completely, bringing the jelly back to a boil. Boil again for another minute, and immediately remove from heat. Pour the hot jelly into warm jars, lid, and leave completely alone to sit undisturbed for 24 hours or overnight.
Store finished jelly in the refrigerator, and use within 2 weeks. This recipe should not be canned, as there is not enough acidity in the jelly to be safe.
This is a bit more of a looser jelly- it looks a lot like it wants to be a syrup for a few hours before it starts reluctantly setting up like it should. Once the 24 hours have passed, it should be completely set, but still might not be as firm as you would expect from, say, a jelly you bought from the store.
The recipe here is kept simple so as to show off the taste of the flowers as much as possible- this forsythia jelly has a light, sweet, almost honey-ish taste.