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.
Eatable Wildflowers:
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.
Lisa s Everyday Life