GOLDFISH FLOWER JELLY RECIPE BY TASTY
Here's what you need: goji berries, warm water, edible flowers, unflavored gelatin, water, clear sweet soda, unflavored gelatin, water, clear sweet soda, lemon juice, fresh mint, chervils
Provided by Teddy Villa
Categories Snacks
Yield 2 servings
Number Of Ingredients 12
Steps:
- Rehydrate goji berries in warm water. Cut stem-end of edible flower and insert goji berry.
- For the blackberry base, combine gelatin and water, stir, then microwave for 10 seconds. Add soda to mixture, stir, and remove foam on top with a spoon.
- Cut blackberries into halves, then place berries and mint on bottom of transparent cup. Pour soda-gelatin mixture until berries are submerged, then refrigerate cup for at least 1 hour.
- For the aquarium water, combine gelatin and water, stir, then microwave for 10 seconds. Pour this mixture into a bowl with the lemon juice and soda. Stir and remove foam on top with a spoon.
- Place bowl with aquarium water in an ice bath and stir continuously until mixture starts to thicken. Pour into cup with the set blackberry base.
- Plant chervil between berries and place berry-flower "fishes" in cup. Refrigerate until jelly hardens.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 92 grams, Fat 0 grams, Fiber 12 grams, Protein 37 grams, Sugar 64 grams
VIOLET JELLY
For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!- Bernard Bellin, Franklin, Wisconsin
Provided by Taste of Home
Time 45m
Yield about 5 half-pints.
Number Of Ingredients 5
Steps:
- Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
BASIC JELLY
To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes 3 to 3 1/2 cups
Number Of Ingredients 5
Steps:
- Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
- In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
- Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
BLUEBERRY LEMONADE RECIPE BY TASTY
Here's what you need: blueberry, lemon juice, honey, cold water, cold sparkling water, ice cube
Provided by Betsy Carter
Categories Drinks
Yield 2 servings
Number Of Ingredients 6
Steps:
- Place blueberries, lemon juice, and cold water in a blender and blend until smooth.
- Strain the blueberries mixture through a fine-mesh sieve, using a spoon to press the last of the liquid through.
- Add the sparkling water and honey and mix until the honey dissolves.
- Serve over ice with extra blueberries.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 56 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, Sugar 44 grams
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20 DELICIOUS FLOWER JELLY RECIPES YOU SHOULD TRY
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- Dandelion Jelly. I didn’t think it was possible until I tried it myself. This delicious jelly has a flavor like robust honey. I purchased a jar of this golden-hued delight at a local Mennonite grocery store and it was amazing.
- Wild Violet Jelly. If you prefer a jelly with a slightly tart taste, you will love wild violet jelly. Wild violets are fairly common in the United States, especially in the Pennsylvania spring time, but their growing season is very short.
- Lavender Jelly. Lavender has long been touted for its soothing, calming, and stress relieving properties and heavenly scent. This lovely flower is often used in sachets and pillows, infusions, and teas.
- Nasturtium Jelly. Nasturtiums are beautiful, brightly colored edible flowers that are terrific in salads, as garnishes, and stuffed with cream cheese.
- Bee Balm. Bee Balm, also known as Wild Bergamot, is a beautiful member of the mint family that attracts pollinators to your garden. Every part of the plant that grows above ground is edible, according to allnature.com.
- Johnny Jump Up Jam. If you love those tiny, edible blooms known as johnny jump ups, you might love making it into jam. These flowers boast high amounts of Vitamin A and C and sport a sweet flavor that resembles cinnamon.
- Clover Jelly. If you like the sweetness of honey, you’ll love this clover jelly. You are likely to find plenty of white clovers gracing your backyard, so put them to good use for this tasty jelly.
- Hibiscus Jelly. For a sweet and tangy twist on jelly, try this version of hibiscus jelly. It’s vibrant hue and delicious flavor makes it a great addition to all kinds of dishes, from pancakes to toast to ice tea.
- Daylilly Jelly. While Easter lilies are not edible, daylilies certainly are, with one caveat. You have to find the right kind. You’ll find a great recipe for daylily jelly here, alongside of a deep discussion on how to know if you have edible daylilies or their not-so-edible counterparts.
- Milkweed Flower Jelly. If you are into foraging, you may want to try your hand at milkweed flower jelly. There is some debate over whether or not milkweed is edible or toxic, however, experts seem to agree that properly prepared milkweed is edible and safe.
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