I'm growing nasturtiums in my garden this season and have loved the pop of color they add to my garden bed. Nasturtiums are one of the most well known edible flowers, and they're a favorite of gardeners for their taste and their ability to deter pests from tomato plants. They're also great for brightening up salads. While reading Cooking with Flowers, I saw a recipe for nasturtium jelly, and thought it would be a great use for my explosion of nasturtium flowers.
I had never attempted to make jelly before, so if you're a jelly-making-newbie like me, I think "you're ready for this jelly." For this recipe, you'll need 1 1/2 cups nasturtium flowers, 2 cups water, 1/4 cup lemon juice, dash of hot sauce (optional), 2 cups sugar, and 1 (3 ounce) packet powdered pectin. The recipe makes enough jelly for about two medium sized mason jar (see top picture).
Bring nasturtium tea, lemon juice, (hot sauce) and sugar to a boil in a 3-4 quart pot. Add pectin when sugar is dissolved. Return to boil for three minutes. Scrape off any foam that develops - don't want it affecting the taste or look of your jelly! Ladle jelly into clean, dry jars. The jelly will be hot and liquidy at this point, but it will start to set once it leaves the pot. You can can or refrigerate your jelly at this point. Canned jellies will last for one year, and refrigerated jellies will last for a couple of months. Because canning still makes me nervous, I just refrigerated my jelly and have been sharing it with friends and coworkers. And it will have disappeared long before it's couple-month shelf life has expired.
Recipe adapted from Cooking with Flowers.