Flower jam: the best selection of recipes - how to make flower jam from the petals of various plants

Flower jam: recipes

From dandelion

Flowers are collected during the daytime so that the buds do not begin to close. To make jam you will need 200 “sunny” flowers. The collected buds are washed in plenty of water and placed on a wire rack to dry. Then the thin petals are torn off from the flowers, leaving only the green receptacle.

The base for the jam is placed in boiling syrup prepared from 1 glass of water and 2 glasses of sugar. After boiling the petals for 5 minutes, turn off the fire.

The next stage of five-minute cooking is after 8-10 hours, when the jam has completely cooled. The hot brew is spread over sterile jars and close with tight lids.

Transparent honey is also prepared from dandelion flowers. Read about preparing this dessert in our article.

From black elderberry

To prepare this jam, take black elderberry flowers, not red or decorative ones. Black elderberry inflorescences are very fragrant and grow in lush clusters. During the period of active flowering, 5-6 fragrant flower “bouquets” are removed from the bush. The flowers and branches are rinsed with cool water and then laid out on a towel to dry. Clean flowers are freed from the branches and poured with boiling sugar syrup. To prepare it, boil 1 glass of water with the same amount of sugar in a small container.

Immersed in a sweet base, the flowers are kept at room temperature for a day, covering the bowl with a clean cotton towel. After infusion, the mixture is boiled over medium heat for 20 minutes, stirring constantly.

Sterilized jars are filled with freshly prepared jam and stored.

From rosehip

Jam made from rose hips has been very popular lately. It is not only tasty and aromatic, but also has healing properties.

Fully opened rosehip flowers are collected, and then only the petals are removed from the buds. The total amount of raw materials for jam is 300 grams.

In a saucepan, preferably with a wide bottom, dissolve sugar (600 grams) in water (200 milliliters). Add the juice of half a lemon to the syrup. Whole rosehip petals are placed in boiling acidified syrup, mixed and cooked over low heat for 20 minutes.After this, the finished jam is immediately packaged into jars and sealed.

Our website describes other options for making flower jam from rosehip flowers. You can get acquainted with them by going to link.

From lilac flowers

To prepare the dish you will need pink or purple lilac flowers. White varieties of this plant are not used for making dessert.

Lilac inflorescences are washed in water and allowed to dry on a napkin. Afterwards, the flowers are removed from the branch and transferred to a container for cooking. The resulting raw material should be 250 grams.

Lilac is poured with a glass of cold water and put on fire. After boiling for 10 minutes, the broth is poured into a separate bowl, and the flowers are ground by hand or in a blender with 1 cup of sugar. The resulting flower “gruel” is poured with the drained broth and put back on the fire. 20 minutes of cooking and the jam is ready!

Another option for making lilac jam is presented here.

From white acacia

The collected flowers (250 grams) are removed from the branches and transferred to acidified water. To do this, dissolve half a teaspoon of citric acid in 1 liter of water. The acid will prevent the flowers from darkening. After washing the acacia in such a solution, it is thrown into a colander.

While excess liquid is draining from the flowers, prepare syrup from 1 kilogram of sugar and 500 milliliters of water. Place the petals into the boiling mass and cook, with constant stirring, for a quarter of an hour.

The finished jam is placed into jars, trying to distribute the flower mass evenly.

Channel “Cooking Delicious!” offers his recipe for acacia jam

From violets

To make jam, take 250-300 grams of wild violet petals. In a mortar, or using a blender, grind the flowers into a paste.In a separate bowl, prepare a thick syrup from half a kilo of sugar and a glass of clean water. After the syrup becomes transparent, crushed violets are added to it. Boil the mass for a quarter of an hour with constant stirring, and then immediately pour it hot into seaming containers.

From peony

The color of the peonies does not matter. Petals can be taken from white, pink or burgundy flowers. However, a more expressive-looking delicacy is obtained from dark petals.

To make jam, take 300 grams of raw materials. Fill it with water (200 grams), and slowly heat it up and bring it to a boil. After the petals have settled slightly, add 600 grams of sugar and cook the jam for 10 minutes with constant stirring. During this time, the sugar should completely dissipate. If the sugar crystals do not have time to dissolve, then increase the cooking time by another 5-10 minutes. The hot dessert is packaged in sterile containers and stored.

Two more methods of making peony jam are described in detail here.

Watch the video in which Olga Platonova describes in detail the process of making live jam from peony petals, and also shares the secret of preserving fresh flowers for several months

From rose petals

Roses for making jam should be taken from the garden, and not bought in flower shops. The fact is that sellers often use toxic drugs to maintain the presentation of plants. Such substances are very difficult to wash off with water.

100 grams of petals removed from the buds are rinsed with running water. After the excess water has drained, the main ingredient is placed in boiling water (1 cup). After 2-3 minutes of cooking, add 700 grams of sugar, and with constant stirring, cook the jam for 20 minutes.The thick foam that has formed is periodically removed from the surface.

For a detailed photo recipe for making tea rose jam with strawberries, see Here.

From irises

Iris flowers are removed from the stem, the receptacle is removed, leaving only the petals. Place the petals (100 grams) in a colander and rinse thoroughly. Then the flowers are transferred to a cooking pan, covered with 200 grams of sugar, and filled with water (150 milliliters). Boil the iris jam for 20 minutes and then pour it into small, clean jars.

How to store flower jam

The flower delicacy is stored in the same way as other homemade preparations: in the cellar or basement, no more than 1 year.

An important feature: flower jam must be infused, so you should take a sample from the dessert no earlier than after two weeks. During this time, the jam will infuse thoroughly and acquire an unforgettable aroma.