Here’s our recipe for freshly foraged forsythia and dandelion jelly with real vanilla and honey. This is a canning recipe for the early spring from edible flowers. It tastes like spring!
Foraging with the Family
My family and I have been trying to improve our understanding of and experience with foraging plants for food and medicine. 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 wild-crafted yarrow several times to stop bleeding while hiking. We’ve also learned that we love to eat lambs quarter even more than spinach! Lately, we’ve started to branch out our wonderings and wanderings into the world of edible flowers.
To learn more about foraging, please see the Foraging section in the Green the Homestead chapter of our book, The Do It Yourself Homestead. Don’t have your own copy? No worries! We wrote on just for you and you can find that by clicking here. For a free sample of the foraging section, simply email me at Tessa@homesteadlady.com and I’ll get you set up.
Forsythia in the Garden
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! And yes, each one is an edible flower.
Nerdy Farm Wife can even show you how to make Forsythia Soap – click here. For her free soap course, simply click below!
Forsythia Dandelion Jelly Recipe
Here’s an edible flowers recipe for early spring that you can easily forage.
FORSYTHIA DANDELION JELLY
- About 9 cups of blossoms that become 3 cups of tea
- 3 cups quality honey
- 2 Tbsp. lemon juice
- 1 Vanilla bean cut open and scraped
- 1 box regular pectin or appropriate amount of Pomona's pectin read the instructions in the box
- Pick about 8-10 cups of fresh blooms. This isn't an exact science. For this batch, the kids and I picked one-part dandelions to two parts forsythia blooms. You can just make this with forsythia blooms, but I like the pollen and color boost the dandelions give the jelly.
- I don't bother to take the bottoms off the forsythia as they just taste "plant-y" but I do remove the green bottoms of the dandelions since they're bitter. I cut off the green part with kitchen scissors and keep the petals, pollen and fluff.
- Pour enough boiling water over the flowers to cover them—at least 4 cups. The more water you add, the weaker the tea will be and, therefore, the less golden flavor the jel-ly will have in the end. Fiddle with the recipe a few times until you find what you like.
- Steep the water and flowers for 4 hours or overnight.
- Strain through cheesecloth to remove the flower parts, leaving a lovely, golden tea.
- Put tea, lemon juice and the contents of a box of pectin into a large saucepan. Add va-nilla seeds—you can also add the vanilla bean for the boiling. If you do that, simply remove the bean before you put the jelly into jars. Or, to be all hip and stuff, leave the bean in one jar and gift it to someone extra special.
- Bring to a boil.
- Add honey.
- Bring back to a boil and boil for about 2 minutes. Ladle into hot, prepared jelly jars, leaving 1/4-inch head-space and assemble the lids.
- Process in a water bath canner for 10 minutes.
In case you’d like some more edible flower foods, please visit the lovely links below.
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!