Black Locust Flower Jelly
Learn how to turn edible black locust flowers into this delicious jelly that reminds us of the taste of peach!
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Servings: 4 half-pints
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
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
Instructions
To make the black locust flower tea
- Bring 3 cups of water to a boil in a saucepan.
- While the water heats, place the black locust flowers into the heatproof container or pitcher.
- Stir briefly and cover with a lid or saucer.
- Steep for 12-24 hours. The tea in the batch shown in the photos was steeped for 18 hours.
- After 1 to 2 hours of steeping at room temperature, move the container to the refrigerator to finish infusing, so it won't spoil.
- After the desired infusing time, strain the flowers out of the tea. The tea will be a pale yellow color.
- 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
- If you're water bath canning, start heating the water in your canner.
- 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.)
- Add 2 tbsp lemon juice to the flower tea.
- Pour the tea and lemon juice mixture into the pot.
- Measure 2 1/2 cups of sugar into a bowl.
- Scoop out 1/4 cup of that sugar and place it into a new bowl.
- Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
- Add the pectin, mixed with the 1/4 cup sugar, to the black locust flower tea and lemon juice in the pot.
- Turn the burner to high heat and stir constantly until the mixture reaches a full rolling boil.
- Add the remaining sugar and return it to a full rolling boil, stirring constantly.
- Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
- After one minute, remove the pot from the heat.
- Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
- If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
- Wipe the rims with a damp paper towel, to remove any sticky bits of jelly that might interfere with the jars sealing well.
- Cover the jars with their lids and screw the rings on firmly.
- For longer storage, you can optionally water bath can your jelly.
To water bath can black locust flower jelly
- 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.)
- Cover the canner with its lid and heat the water to a boil over medium high heat.
- Boil the jars, with the lid on the canner, for 10 minutes.
- After 10 minutes, remove the lid carefully, and remove the jars. (Be careful of the steam when you open the lid - it's hot!)
- Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.
Shelf life
- Store any jars that failed to seal in the refrigerator and use within 3 weeks.
- Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.