Chive Blossom Jelly
Savoury, chive-y, and slightly sweet, chive blossom jelly looks gorgeous, tastes delicious, and can be used for savoury breakfasts, charcuterie boards, and baked bries.
Equipment
- 1 Strainer
- 1 Water Bath Canner
- 4-5 1-Cup Canning Jars with Lids (Or 8-10 Half-Cup Canning Jars with Lids)
Ingredients
- 2 cups Chive Blossoms, plus a few extra for garnish
- 1¼ cups Water
- 2 cups Dry White Wine (cooking wine is fine)
- ¼ cup Cider Vinegar
- 1 box Powdered Pectin (57g)
- 4 cups Sugar
Instructions
- Clean blossoms. Be sure they're free of insects, dirt, and debris; wash/rinse if necessary.
- Place blossoms (except the few saved for garnish), water, wine, and vinegar in a pot and bring to a boil. Simmer for twenty minutes, stirring regularly.
- Strain to separate blossoms from liquid. Leave to drip for 1-2 hours. Discard solids. Let liquid cool to room temperature.
- Measure sugar and put aside so it can be added quickly when needed. Prepare canning jars by ensuring they are clean and warm. Pick petals off the saved chive blossoms and drop into the jars. When jelly is added later, the petals will float to the top and be part of the jelly.
- Put three cups of liquid in a large pot. A larger pot is necessary as the jelly will foam up in the next few steps. Whisk in powdered pectin until it dissolves.
- Bring to a boil. Whisk in sugar and return to a boil. Boil hard for one minute, stirring constantly.
- Working quickly, remove pot from heat and skim off any foam. Immediately ladle into the jars, leaving a ¼ inch headspace. Wipe rims. Put on lid and screw to fingertip tightness. Place jars in canner and cover with an inch of water.
- Process in canner for ten minutes. The ten minute timer starts when the water is brought to a full boil.
- Remove canner from heat and let sit for five minutes. Carefully remove jars using a jar lifter. Let sit undisturbed on the counter overnight.
- In the morning, test if lids have "popped" — they bend downward, indicating a seal was made. Sealed jars can be stored in a cool dry place. Unsealed jars (ones that did not "pop") should be refrigerated and consumed first.
Notes
If you're located at more than 1,000 feet above sea level, you'll need to adjust the processing time. This chart will help you figure it out.
If you're avoiding wine, you can use water instead.
Cider vinegar can be replaced with any vinegar that has a mild or complementary taste, such as white wine vinegar. When I made the batch pictured here, I had chive blossom vinegar on hand, so I used that for an extra burst of chive-flavour.