Fireweed Jelly
Ingredients
- 8 cups fireweed blossoms
- ½ cup lemon juice
- 1 teaspoon butter
- 4½ cups water
- 2 packages pectin
- 5 cups sugar
Instructions
- Harvest 8 cups of fireweed flowers, rinse them in fresh water, add water to just below the top of the packed flowers. In a stockpot, simmer the flowers in water until the color is boiled out to make a purple juice. Heat the fireweed juice with butter and lemon, add pectin, and boil for one minute. Add sugar, boil one more minute, skim foam off top, pour into a pitcher to fill the jars. Process for 10 minutes. Cover the jars and let them cool and rest. (I store mine in the refrigerator or freezer.)
Notes
Makes 10–12 pint jars (Wash the jars in warm soapy water and boil jars and lids prior to cooking the flowers.)
