Forsythia Syrup & Jelly Recipes
Photos: Pininterest
Forsythia Jelly
Makes Abt 6 half pints or 3 pints…
Pick at least 10 cups of Forsythia blossoms.
Snip off base of each flower until you have just yellow petals. You need to end up with 4 cups petals.
Pour boiling water over the petals. Let this sit until room temperature or overnight if possible.
Strain the “forsythia tea” through a coffee filter or jelly bag to remove all petals. Add additional water if needed to measure the correct amount of liquid for your recipe.
3 Cups forsythia tea
4 1/2 Cups sugar
2 Tbsp. lemon juice
1 box powdered pectin
NOTE: The jelly will have a light honey flavor to it. But if you want additional flavor add 1 1/2 tablespoons orange or lemon extract, OPTIONAL.
Add forsythia tea, lemon juice, 1 box of pectin into a large saucepan. Bring to a boil. Add your sugar and bring back to a boil. Continue boiling 1-2 minutes. Remove from heat and add extract and stir to incorporate well if using.
Fill jars to 1/4-inch headspace, wipe rims, and assemble lids.
Process in a boiling water bath canner for 10 mins
Forsythia Syrup
Makes 3 cups or 3 half pints…
3 cups water
3 cups sugar
3 cups, lightly packed, forsythia flowers
Add the water and sugar to a medium saucepan. Bring to a boil over high heat, stirring constantly until the sugar dissolves. Boil for 1 minute, then remove from heat.
Rinse the forsythia flowers under cool water; add to the syrup, stir to coat, cover and allow to steep overnight.
In the morning, strain the syrup through a very fine sieve lined with several layers of damp cheesecloth or coffee filters.
Store in pretty bottles or jars and refrigerate for up to 3 months.
OR TO CAN
Add syrup to a pot and heat…. let syrup simmer until desired thickness is reached. Add the lemon juice and mix well.
Fill jars to 1/4″ headspace, wipe rims, and assemble lids.
Process in a boiling water bath canner for 10 mins.
Use within one year.
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