Fireweed Jelly Recipes

HOW TO MAKE FIREWEED JELLY

Steps:

• Pour boiling water over fireweed blossoms, and allow the blossoms to steep in the hot water for at least ten minutes.
• You will notice that once the boiling water touches the petals, that they will loose their vibrant purple colour, turning into a muted beige colour.
• Not to worry however, the colour will return when you add the lemon juice.
• Once steeping is complete, drain the flowers from the liquid using a fine sieve.
• We used a coffee filter for this project. Squeeze the fluid from the flowers, and discard the flowers.
• If you are a little short on fluid add some extra water to make the total amount equivalent to four cups.
• Add the liquid to a pot. Then add the sugar, butter, and lemon juice.
• The mixture will immediately turn a bright pink colour when the lemon juice is added.
• Bring to a boil.
• Allow the mixture to boil in a rolling boil for one minute, then remove from the heat.
• Add the 2 packages of liquid pectin.
• Stir for five minutes to skim.
• I find that with the addition of the butter that there is relatively no foaming at all.
• Pour into mason jars that have been sterilized in the oven at 225 °F for 10 minutes.
• Add to a water bath canner for 10 minutes to further sterilize and prolong shelf life.
• Allow the jelly to set at room temperature prior to storing. Allow some time to set, and avoid shaking the mason jar to check the set, although it is tempting.

FIREWEED JELLY

Steps:

• For fireweed juice: Harvest about 8 packed cups of fireweed flowers. Rinse thoroughly and put in 2 quart pot. Add just enough water to make water level just below top of packed flowers. (Juice should be a deep purple color when finished. If too much water is used in boiling process, juice will be a brownish color. More water can always be added after flowers are boiled to increase amount of juice.) Boil flowers in water until color is boiled out and petals are a grayish color. Ladle juice into jar through cheesecloth to strain.
• Warm fireweed juice, lemon juice and butter on stovetop.
• Add Sure-Jell, bring to boil and boil hard for one minute.
• Add sugar and bring to full boil for one minute. Skim top of jelly.
• Pour into pitcher(makes it easier to fill jars)and skim again.
• Fill sterilized jars leaving 1/8 inch space at top. Process in hot water bath for 10 minutes.

FIREWEED JELLY

Steps:

• Pick, wash and measure 8 cups of fireweed blossoms (flower part only). Put into large saucepan.
• Add 1/4 cup lemon juice and 4 1/2 cups water.
• Boil 10-12 minutes and strain into a bowl. KEEP THE JUICE, and throw the cooked blossoms away.
• Strain the juice through cheesecloth two more times for clarity of jelly.
• Take strained juice and heat to lukewarm. Add 2 packages Sure Jell or other pectin and bring to boil.
• Add 5 cups sugar and bring to FULL boil. Boil hard for 5 minutes.
• Pour into hot, clean jars and seal.
• Process in boiling water bath for 10 minutes.

FIREWEED JELLY

Steps:

• Put the fireweed blossoms and the water into a large saucepan. Bring to a boil, then reduce heat to medium-high and boil, uncovered, for 10 minutes. Let this mixture cool. (It can be covered and chilled overnight at this point if you can't get to jelly-making that day.) The mixture will be a dull purple or muddy brown colour at this point. Don't worry - the acid in the lemon juice will bring all the vibrant colour back again.
• Prepare 7 half-pint (250ml) jars for canning; wash and sterilize them (either in a boiling water bath, in the oven at 225°F/110°C, or run them through the dishwasher on the hottest setting). Put the matching snap top lids into a small saucepan of hot water and keep them warm on medium-low heat on the stovetop.
• Strain the blossoms through a nut bag, several layers of cheesecloth, or a clean piece of cotton muslin cloth or tea towel. Squeeze as much of the liquid out as you can and discard the spent blossoms. Top up the fireweed juice with water to make 4 cups (960ml).
• Add the lemon juice to the fireweed liquid and watch the glorious magenta colour from the flowers come back again; a bit of natural magic.
• Pour the now-beautiful pink liquid into a large pot. Add the pectin and whisk to dissolve any lumps. Bring the liquid to a boil, then add all of the sugar. Bring it back to a rolling boil and boil the jelly hard for one minute.
• Pour the jelly into the sterilized jars (try not to get any on the rims), wipe the rims with a clean damp cloth, add the snap lids and rings and seal them finger-tight (only as tight as you can get them with your thumb and forefinger).
• For added insurance against spoilage, you can process the jars in a boiling water bath for 10 minutes. Then set them onto a tea towel on the counter and leave them undisturbed until they're cool.
• Makes 6 to 7 half-pint (250ml) jars.