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Cherry Blossom Jam

Cherry Blossom Jam is a traditional Japanese recipe for a classic pink jam of cherry blossoms in a sugar base with lemon juice. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Cherry Blossom Jam.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(

Makes:

2 small jars

Rating:

Tags : Wild FoodJapan Recipes

This is a modern British recipe, based on a Japanese original. In Japan, this is usually made with double cherry blossoms, but you can use any edible flowers, such as blackthorn blossoms, haw blossoms, apple blossoms, bird cherry blossoms. This version was made with pink sweet cherry flowers.

Ingredients:

35g pink cherry blossoms (or any edible flowers)
200g granulated sugar
juice of 1 lemon
3 1/2 tsp powdered pectin
470ml water

Method:

Detach the petals from the calyxes then wash well and drain in a colander.

Combine the water, sugar and pectin in a pot then place over low heat and cook until the ingredients have melted.

Still on low heat, and stir the petals and lemon juice into the other ingredients. Stir well to combine and it you are using pink flowers wait until the liquid turns pink.

Take off the heat and divide between two small, sterilized and warmed jam jars. Seal the lids, allow to cool then label and store. Once opened keep in the refrigerator.

Serve with toast or as a topping for ice cream or yoghurt.