Welcome to my Home this Tuesday ! And today I am posting about a different May flowers – Wildflowers
What is a Wildflower?
A wildflower (or wild flower) is a flower that grows in the wild, meaning it was not intentionally seeded or planted.
Edible flowers are one of the most unique foods in nature’s “produce section.” They’re outrageously beautiful, packed full of flavor and nutrients, and can be used in a variety of ways in the kitchen.
- Viola flowers (Viola odorata)
- Redbud flowers (Cercis canadensis)
- Wisteria flowers (Wisteria sinensis)
- Dandelion flowers (Taraxacum officinale)
- Wood sorrel flowers (Oxalis)
- Gardenia flowers (Gardenia augusta and others)
- Japanese honeysuckle (Lonicera japonica)
Honeysuckle Blossom Jelly
- 2 Cups Prepared Honeysuckle Blossoms
- 2 Cups Boiling Water
- 4 Cups Sugar
- 1/4 Cup Lemon Juice
- 1 3-oz Pkg Liquid Pectin
- To make an infusion, first prepare the flowers by removing the tiny green tip at the base of each blossom.
- Next, bring 2 cups of water to a boil in a large saucepan, turn the heat off. Add the honeysuckle blossoms & stir, then cover the pan. Allow them to steep for about 45 minutes, stirring occasionally.(note: I’ve refrigerated the cooled infusion containing the blossoms overnight, and although the infusion was dark green when I strained it, the jelly ended up golden yellow and even more intensely flavored…)
- Strain the flowers from the liquid. Measure two cups of the infusion and return it to the saucepan. (if volume boiled down in making the infusion you can add a little water to make up the 2 cups)
- Add lemon juice and sugar and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. (220 degrees)
- Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over – the mixture will rise quite a bit when it’s boiling so it’s best to use an over-sized pan.