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jar of jelly with wooden spoon and black locust flowers

Black Locust Flower Jelly

5 from 1 vote
Learn how to turn edible black locust flowers into this delicious jelly that reminds us of the taste of peach!
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Total Time 1 day 2 hours
Servings: 4 half-pints
Course: Jams & Jellies
Ingredients Equipment Method

Ingredients
  

For the black locust flower tea
  • 2 cups black locust flowers, with the stems removed
  • 3 cups water
For the black locust flower jelly
  • 2 1/2 cups black locust flower tea infusion that has been steeped for 12 to 24 hours
  • 2 tbsp lemon juice
  • 2 1/2 cups sugar
  • 1 pack Sure-Jell no or low sugar needed pectin (1.75 oz pink box)
  • 1/2 tsp butter – optional, to add at any point during cooking to reduce foam in your jelly

Equipment

  • a saucepan for boiling water
  • heatproof pitcher or container, for infusing the flowers
  • a strainer, to strain the flower infusion
  • set of measuring cups
  • 1 tablespoon measuring spoon
  • heavy-duty 6-8 quart pot or stockpot
  • a bowl that will hold 2 1/2 cups of sugar
  • an equal sized or slightly smaller bowl, for the pectin
  • 4 half-pint jelly jars, with their lids and rings
  • ladle, for spooning hot jelly into hot jars
  • water bath canner with rack, if canning your jelly

Method
 

To make the black locust flower tea
  1. Bring 3 cups of water to a boil in a saucepan.
  2. While the water heats, place the black locust flowers into the heatproof container or pitcher.
  3. Stir briefly and cover with a lid or saucer.
  4. Steep for 12-24 hours. The tea in the batch shown in the photos was steeped for 18 hours.
  5. After 1 to 2 hours of steeping at room temperature, move the container to the refrigerator to finish infusing, so it won't spoil.
  6. After the desired infusing time, strain the flowers out of the tea. The tea will be a pale yellow color.
  7. Use the tea right away to make jelly, or refrigerate for 24 hours, or freeze for longer storage.
To make the black locust flower jelly
  1. If you're water bath canning, start heating the water in your canner.
  2. Heat your jars by keeping them in the water bath canner, a pot of boiling water, or your dishwasher set to sanitize cycle. (You want them hot when pouring in hot jelly, or they could crack.)
  3. Add 2 tbsp lemon juice to the flower tea.
  4. Pour the tea and lemon juice mixture into the pot.
  5. Measure 2 1/2 cups of sugar into a bowl.
  6. Scoop out 1/4 cup of that sugar and place it into a new bowl.
  7. Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
  8. Add the pectin, mixed with the 1/4 cup sugar, to the black locust flower tea and lemon juice in the pot.
  9. Turn the burner to high heat and stir constantly until the mixture reaches a full rolling boil.
  10. Add the remaining sugar and return it to a full rolling boil, stirring constantly.
  11. Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
  12. After one minute, remove the pot from the heat.
  13. Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
  14. If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
  15. Wipe the rims with a damp paper towel, to remove any sticky bits of jelly that might interfere with the jars sealing well.
  16. Cover the jars with their lids and screw the rings on firmly.
  17. For longer storage, you can optionally water bath can your jelly.
To water bath can black locust flower jelly
  1. After filling the jars and placing the lids and rings on them, carefully lower them into the hot water of a water bath canner. (Use a canning rack if available, or a canning jar lifter.)
  2. Cover the canner with its lid and heat the water to a boil over medium high heat.
  3. Boil the jars, with the lid on the canner, for 10 minutes.
  4. After 10 minutes, remove the lid carefully, and remove the jars. (Be careful of the steam when you open the lid - it's hot!)
  5. Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.
Shelf life
  1. Store any jars that failed to seal in the refrigerator and use within 3 weeks.
  2. Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.