Goldfish Flower Jelly Recipe By Tasty

ELDERFLOWER APPLE JELLY

Elderflower Apple Jelly image

This recipe uses apple juice as a base to make elderflower jelly. When picking elderflowers, make sure they have not been sprayed by pesticides.

Provided by Nora

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time P1DT35m

Yield 96

Number Of Ingredients 5

Ingredients

20 large elderflower umbels (flower heads)
6 cups unfiltered apple cider without artificial coloring or added sugar
4 cups white sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
¼ teaspoon citric acid powder, or as needed

Steps:

Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 40.5 calories, Carbohydrate 10.4 g, Sodium 1.7 mg, Sugar 10.1 g

GOLDFISH FLOWER JELLY RECIPE BY TASTY

Goldfish Flower Jelly Recipe by Tasty image

Here's what you need: goji berries, warm water, edible flowers, unflavored gelatin, water, clear sweet soda, unflavored gelatin, water, clear sweet soda, lemon juice, fresh mint, chervils

Provided by Teddy Villa

Categories Snacks

Yield 2 servings

Number Of Ingredients 12

Ingredients

6 goji berries
warm water
6 edible flowers
1 oz unflavored gelatin
1 oz water
3 fl oz clear sweet soda
1 oz unflavored gelatin
2 fl oz water
12 fl oz clear sweet soda
1 fl oz lemon juice
fresh mint
6 chervils

Steps:

Rehydrate goji berries in warm water. Cut stem-end of edible flower and insert goji berry.
For the blackberry base, combine gelatin and water, stir, then microwave for 10 seconds. Add soda to mixture, stir, and remove foam on top with a spoon.
Cut blackberries into halves, then place berries and mint on bottom of transparent cup. Pour soda-gelatin mixture until berries are submerged, then refrigerate cup for at least 1 hour.
For the aquarium water, combine gelatin and water, stir, then microwave for 10 seconds. Pour this mixture into a bowl with the lemon juice and soda. Stir and remove foam on top with a spoon.
Place bowl with aquarium water in an ice bath and stir continuously until mixture starts to thicken. Pour into cup with the set blackberry base.
Plant chervil between berries and place berry-flower "fishes" in cup. Refrigerate until jelly hardens.
Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 92 grams, Fat 0 grams, Fiber 12 grams, Protein 37 grams, Sugar 64 grams

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Separate 4 cups of edible flower blossoms from their stems, carefully removing any green parts.
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