Edible Flowers – Forsythia Dandelion Jelly

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Forsythia Dandelion Jelly with Vanilla l Spring foraged flowers for sweets l Homestead Lady (.com)My family and I have been trying to improve our understanding of and experience with foraging plants for food and medicine.  This means, I’m constantly perusing my yard and the yards of total strangers looking for nettle and purslane.  We go up into the mountains and covetously seek out the pennyroyal and the elderberry.  Always being responsible about how much we take and leave behind, this new skill has stood us in good stead.  We’ve used some wildcrafted yarrow several times to stop bleeding while hiking and we’ve learned that we love lambs quarter even more than spinach!  Lately, we’ve started to branch out our wonderings and wanderings into the world of edible flowers.  Today we’re sharing our current favorite, forsythia – plus, we’ve included the recipe for our forsythia and dandelion jelly with real vanilla and honey.  It tastes like spring!affiliate disclaimer for top

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I love forsythia for so many reasons, not the least of which is that it’s one of the first heralds of spring where I live.  First come the Lenten roses, then the early daffodils and then the forsythia.  Like a parade of hope after a long winter.  I’m not too detail oriented in my garden, especially with my perennial flowers – if you can’t thrive on benign neglect as a perennial in my yard, you ain’t gonna hack it at all.  Forsythia is perfect for me because she grows.  She just grows and grows and is pure delight.  Forsythia, when left unpruned, will from a huge bush with cascading branches that arch in great waterfalls of golden blooms in the spring.  And there are so many blooms on each branch!Forsythia Dandelion Jelly with Vanilla l You need some good foragers to help gather blooms l Homestead Lady (.com)

I have several bushes of forsythia so sacrificing a few blossoms here and there to make this forsythia and dandelion jelly is no sacrifice at all.   I certainly have enough dandelion blossoms to spare.  You know you’re a true foraging weird-o when you can’t wait for the dandelions to start blooming- we just love those edible flowers!  This recipe also uses real vanilla and raw honey, fyi.

[yumprint-recipe id=’37’]I was in a rush and didn’t have time for the water bath canner and so I just filled the jars, secured the lids and inverted the jars on my countertop overnight.  This will technically seal the jars but I’ve only ever done this with jellies that have a high sugar content, like my grandma did.  I know that breaks a cardinal rule of canning safety – to learn the rules, you can visit this link.  Be sure to read up and make your own decisions about methods and what makes your food safe.  Remember that botulism can’t be detected by smell or sight and that’s what you’re protecting yourself from by following the rules as they develop over the years – they change periodically so be sure to look for newer editions of your mom’s canning books, if you want to buy them yourself.  If I have a question about anything canning related, my online guru is Simply Canning.  For example, I read her article about replacing sugar with honey (what I did in this recipe because I wanted the flavor of honey) in a jam recipe – click here to read that.

If you’re interested in other flower jellies, here are a few recipes for your dining pleasure:

Lavender JellyDandelion JellySunflower Jelly – and that’s just the tip of the iceberg with edible flowers!Forstythia Dandelion Jelly with Vanilla l Edible flowers are everywhere l Hometead Lady (.com)

For ideas on what to do with foraged foods and to learn more about foraging in general, please visit our foraging board on Pinterest where I team up with over 30 other bloggers to bring you great foraging information – please click here.

If you need a jelly that tastes like autumn (when it’s time for that), please visit this link to learn to make corn cob jelly!

To get you started on your edible flower adventure, you may need these fine products:

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DisclaimerInformation offered on the Homestead Lady website is for educational purposes only. Read my full disclaimer HERE.

This post was share at Fat Tuesday

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18 thoughts on “Edible Flowers – Forsythia Dandelion Jelly

  1. In the UK people do not ‘can’ (or ‘bottle’ – the English word for canning) jams and jellies. They keep very well in a cool dark place. Occasionally a mould forms on the top, but you can scoop it off and use the jam underneath. I have used jams and jellies two or three years old that have ‘hidden’ at the back of my pantry, to no ill effect!! If they have started shrinking from the sides of the jar, I would discard them, otherwise they are fine.

    1. I have a friend from Kenya that has similar stories of keeping food. But the hottest it ever gets there is 85 degrees Fahrenheit – which is a far cry from the 100+ degree weather we have. So I do think that climate might have something to do with the difference. Although I think there is so much sugar in most jams and jellies that they could be preserved for quite a while without canning (or bottling).

      1. Yes, pioneer times they were simply put up and sealed with wax! I think about Krystyna of Spring Mountain Living who lives without a fridge; you just develop a different way of preparing and consuming your food.

  2. We’ve made rosepetal jam, but not lavender or anything else. This is such an inspiring post. It’s now marked for next spring. All we could make now would be autumn leaf jam, and somehow I don;t think it would be too popular!

    We also don’t bother with a water bath for jams. I have some very old rosepetal jam that’s still good. We just store it at the back of a cupboard (it’s dark once you close the door!) and leave it. We’ve never lost a batch, even though our summers often get to above 100F (38C).

    1. Oooh, rose petal – what a great idea! We did rose petal ice cream last year with our rugosa roses and that was divine; it was like fairy ice cream. I’ll have to try rose petal this year!

  3. It is not safe to turn the jars upside down. All jellies need to be water bathed for at least 10 minutes. Also I have made many different types of flower jellies. They need to be used within one year, FLower syrups need to be used within 6 months.

    1. Thank you for the reminder that the USDA rules of canning do require jams and jellies to be processed in a water bath canner to ensure safety. I do admit to cheating when I’m in a hurry with jams and jellies. I’ve never made flower syrups – sounds like some yummy pancakes.

  4. Apple blossom jelly is really good too. I’ve also tried Lilac jelly. It’s also good but it sort of tastes like the flower smells if that makes any sense. Rose blossom jelly is very good too

    1. Ha, that makes total sense! I haven’t tried apple blossom – what does it taste like? Rose is divine! We make rugosa rose water sometimes to make ice cream for little girls tea parties – it tastes like its made from fairies.

  5. I can’t wait to try this recipe on some of the Forsythia flowers in my garden! I included a link to your recipe in my recent blog post on how to make a Forsythia layer cake! Hope that’s okay! 🙂

    1. Thanks for stopping by, Hannah!

      So glad you found the recipe useful; let me know if you like it. Thank you for linking! Feel free to share your post here – a forsythia layer cake sounds simply divine.

  6. When I click a print button for a recipe page i really only want the recipe, not 14 pages of ads and comments. Please provide an option like that, we do not like to waste paper or ink.

    1. I understand your frustration, Tami, especially as a reader of recipe blogs myself. I’ll be completely honest with you, I’ve tried several recipes plugins now and they have been nightmares! I’m still cleaning up the mess from the last one that erased, yes ERASED, over a hundred recipes on my blog. I’m painstakingly having to recreate each one and the experience has left me never wanting to use another plugin (the thing that creates the link you’re talking about) again. I’m sorry if that creates a frustrating experience for you but I have five homeschooled kids, a home and homestead to run, not to mention my writing – I just don’t have time to mess with recipe plugins! 😉

      The option that is best for you to use, if you don’t want all the other stuff on the blog page, is to highlight the recipe information you want and right click to save and transfer to a blank document. The cool thing about that is that you can fiddle with the font size, bolding and anything else you’d like before you print it. As I re-write all these lost recipes I’m keeping the recipe formatting simple so that it will save and print for readers easily. You can find the recipes on any recipe blog post by the title of the recipe, usually somewhere down the middle of the post. I’m careful to keep ingredients and directions organized, using bullet points and numbered steps.

      I hope that’s helpful for you! So, did you make the jelly? How did it turn out? I wanted to make some violet jelly this year but missed the violet harvest while we were moving. Sigh.

    1. You’re not overlooking it, Robbin! A recent site issue erased over half of the recipes on my blog, sadly. I’m slowly rewriting them but have yet to get to this one. I’ll work on it tonight and alert you here in the comments when it’s finished. If you don’t mind, I can email you when the recipe is updated/restored, too.

      I’m sorry for the inconvenience! Believe me, I feel that pain!

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