When you look into your backyard, what do you see? Seasonal wildflowers of all kinds blowing gently in the breeze, shrubs in bloom, clover carpeting the grass? Did you know that there is a good chance that many of them are edible? I use wildflowers every year to make syrups and flower jellies. Wildflowers can create an earthy, floral, or sometimes sweet flavor.
Common Edible Wildflowers
- Elderflower
- Wild Rose
- Dandelion
- Bee Balm
- Borage
- Johnny Jump-ups
- Wild violets
- Lilac
- Clover
Foraging for Edible Wildflowers
The first step is learning how to identify the wildflowers. Being able to identify them accurately is very important, as some of them are toxic. Many books or phone apps can help you identify the edible flowers that are safe for human consumption. If you are unable to find an answer by yourself, you can always reach out to the local extension office or an expert in your area.
Once you have identified the flowers, it is time to harvest them. Always harvest your flowers in the early morning when they are fresh and full of moisture. When we harvest we need to be careful to make sure we only take what we need and leave some for the pollinators. Remember that those pollinators are the reason these flowers exist and can multiply.
Next, it is crucial that you do not pick from a contaminated area. This includes areas that may have pesticides, herbicides, or any other chemical used on or in close proximity to the flowers you want to harvest.
Lastly, we should be responsible when harvesting, and do so in a manner that doesn’t damage the plant. The easiest way to do this is with a pair of sharp scissors or pruning sheers, only cutting the blossom off. Protect the plant and it will provide you with flowers for years to come.
Preparing Your Wildflowers for Jelly and Syrups
There are just a few steps to prepare your harvested wildflowers for use.
- Gently wash all the blossoms under cold running water. This will ensure that they are free of dirt and bugs.
- Dry the flowers by patting them with a cotton or paper towel.
- Remove the flower petals from the flower head.
- Your next step is to use your fresh petals from the wildflowers to make jelly or syrup.
Making the Wildflower Preserves
Generally, the required ingredients are already in your kitchen cupboard when you follow a basic recipe for wildflowers jelly or syrup.
Some of these include, but are not limited to:
- Water
- Sugar
- Lemon juice
- Pectin – I prefer to use Pomona’s Pectin because it requires less sugar to set.
Canning equipment that will be needed:
- Water bath canner
- Canning jars and lids- I recommend using 8 or 16 oz jar
Wild Rose Jelly Recipe
Equipment
- 1 Water Bath Canner
- 8 8oz Canning Jars
Ingredients
- 6 cups cups of wild rose petals freshly picked, cleaned, and free of insects
- 4 cups water
- 1/4 cup lemon juice
- Pectin Pamona’s Pectin or any pectin of your choice, following the package instructions for the amount
Instructions
Prepare the Rose Petal Infusion
- Place the rose petals in a large pot.
- .Add 4 cups of water to the pot and bring it to a gentle boil.
- Reduce the heat and let it simmer for 10-15 minutes until the petals lose their color and the water turns a light pink or reddish hue.
- Alternately pack rose petals into a clean jar and cover with 4 cups of hot water and steep for 2 hours to overnight.
Strain the Infusion
- Remove the pot from heat and let the mixture cool slightly.
- Strain the liquid through a fine-mesh sieve or cheesecloth into a large bowl, discarding the spent petals. You should have about 3 ½ to 4 cups of rose-infused liquid.
Prepare the Jelly Mixture
- Pour the rose-infused liquid back into the cleaned pot.
- Add the ¼ cup of lemon juice to the pot and stir well.
- Add the required amount of pectin (refer to the package instructions for the correct amount based on the volume of liquid).
Cook the Jelly
- Bring the mixture to a full rolling boil over high heat, stirring constantly.
- Add the sugar (refer to pectin package instructions for the amount of sugar required).
- Stir well to dissolve the sugar and bring it back to a full rolling boil.
- Boil for 1-2 minutes while stirring constantly, then remove from heat.
Jar the Jelly
- Pour the hot jelly into sterilized half-pint jars, leaving about ¼ inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids on the jars and screw on the bands until fingertip tight.
Process the Jars
- Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Remove the jars from the water bath and let them cool on a towel-lined countertop.
- Check the seals after 24 hours. The jars are properly sealed if the lids do not pop back when pressed.
Store and Enjoy
- Label the jars with the date and store them in a cool, dark place.
- Enjoy your homemade Wild Rose Jelly on toast, scones, or as a delightful addition to your favorite desserts.
Storing Your Wildflower Jelly and Syrups
Once you have canned your wildflowers into the form of jellies or syrups, you must store them until you are ready for use. Keep in mind that these jellies are delicate in color and texture. I recommend storing them in a cool dark place.
I have used lilac blossoms to make lilac cordial. You can watch my video on that here. I have also made rose petal jelly recently. You can watch the video on that on my YouTube channel.
