Heartsease Flower Jelly is a traditional British recipe for a classic jelly (clear jam) made from an infusion of heartsease blossoms set with powdered pectin. The full recipe is presented here and I hope you enjoy this classic British version of: Heartsease Flower Jelly.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
For the Heartsease Infusion:
500ml heartsease flowers, do not pack too tightly
500ml boiling water
For the Jelly:
500ml heartsease infusion
60ml fresh lemon juice, strained
1 packet powdered pectin
800g sugar
Method:
Pick over the heartsease flowers, place in a bowl then pour over the boiling water. Cover with clingfilm and set aside to infuse for at least 18 hours.
When ready, combine the heartsease infusion, lemon juice and pectin in a saucepan. Bring to a rolling boil then add the sugar, stir to combine and return to a rolling boil. Continue boiling for 1 minute then take off the heat and allow the boiling to subside.
Skim the surface foam with a spoon then immediately pour the jelly into hot, sterilized, jars (you will get about five 250g jars from this recipe). The colour of the jelly is a deep amethyst and it makes an interesting and tasty gift.
Click on the image, above to submit to Pinterest.