Receta Recipe For Nasturtium Jelly
Nasturtium is an Indian cress and has large, shield shaped, peppery leaves and cheerful, helmet shaped flowers in yellow, orange and red. These flowers make an attractive, edible garnish. (information sourced from The Complete Book of Herbs). I tossed a packet of seeds into the garden portion outside of our fence, and since then I have had an abundance of nasturtiums. A few years ago I removed ten plants for a friend to plant at her fence line and the following year, you could not even see the gap!
a protea amongst the nasturtiums
I made nasturtium pesto with the leaves, which is really amazing but I thought I could do one better, and make nasturtium jelly with the flowers. I have used the jam with cheese and it is perfect, as well as with pork and it made a great change from apple sauce. I gave a small jar to Greg as a gift, and he really enjoyed it as well.
- Nasturtium Jelly
- Nasturtium Jelly ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
- 25g nasturtium flowers 500mls reserved liquid 30mls lemon juice 380g fructose 15g pectin
Place the flowers into a large jar and cover with boiling water Make sure that the flowers are completely covered and submerged Seal the jar and leave overnight Strain through a muslin cloth and reserve the liquid Place 500mls of the reserved liquid into a sauce pan Add the lemon juice and the fructose Bring to the boil over a medium temperature, stirring until the fructose is dissolved Remove 60mls of the liquid and add the pectin to make a slurry Add this to the sauce pan and whisk in Skim off the scum, reduce the temperature and leave to simmer When at jam set stage (over 104° Celsius) remove from the heat - this took me an hour Place into sterilized glass jars
Leave to cool before sealing and storing in the fridge Bring up to room temperature before using The straining through the muslin cloth is to catch any insects that might have found their way into your flowers 3.2.2925
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About Tandy
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.