Nasturtium Jelly Recipe
I’ve been growing Nasturtiums for years. They are great in salads, stuffed with herb cheese, and make a delicious jelly that can be served with grilled meats or on soft warm bread.
Pick approximately 2 Cups of fresh Nasturtium blossoms and place in a bowl of cold water to force the little buggies out. Don’t use faded blossoms, only lovely fresh and new ones. Then give them a shake and place in a heat proof mason jar. Boil a kettle of water and pour 2 Cups over your Nasturtiums to steep as a tea. Allow to cool or steep over night.
Strain your Tisane (tea) through a cheese cloth to remove all the flowers. Bring your tea and 2 Tablespoons of lemon juice to a boil. Add 2 Tablespoons of regular (not low sugar) powdered Certo pectin.
Allow to boil for 1 minute and skim off the foam. Now you can add 3 1/2 Cups of sugar and return to a boil for 5 minutes and skimming the foam off as you go. Powdered pectin behaves differently than liquid pectin so be sure to follow these steps in this order adding the sugar AFTER the pectin.
Pour the Nasturtium Jelly into prepared jam jars. The jars should have been sterilized in a hot water bath and the lids dropped into boiling water for a minute before placing on the 3/4 filled jars. Be sure to wipe the rim of any spilled jelly before putting on the lid and the ring should be tightened to just finger tight.
Nasturtium Jelly Recipe
- 2 Cups Nasturtium Blossoms
- 2 Cups Water
- 3 1/2 Cups Sugar
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Regular Certo Powdered Pectin
This jelly is amazing served on a baguette or crackers with brie or another soft cheese. If you like your jelly with some heat, feel free to add a few drops of hot sauce to the tea and lemon when you first start the process.
For another delicious but simple way to serve Nasturtium flowers, try stuffing them with a scrumptious herb cheese filling. Here’s my favorite summertime recipe:
