Fireweed Jelly
A delicate, floral pink jelly made by steeping fireweed blossoms, the flower that famously covers Yukon roadsides and burned-over land each summer, then setting the infusion with pectin.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 40
- Difficulty
- Medium
- Calories
- 45 kcal
Equipment
- •large pot
- •fine mesh strainer or jelly bag
- •canning jars with new lids
- •water bath canner
- •jar lifter
Nutrition
Per serving, approximate
- Calories
- 45 kcal
- fat
- 0 g
- carbs
- 11 g
- protein
- 0 g
- calories
- 45
Instructions
- 1
Place fireweed blossoms in a heatproof bowl and pour boiling water over them; steep 15–20 minutes.
- 2
Strain the infusion through a fine mesh strainer or jelly bag, pressing gently to extract the liquid; you should have about 3 cups of infusion.
- 3
Wash jars and lids in hot soapy water and keep jars hot until filling; prepare a boiling-water canner with a rack.
- 4
In a large pot, combine the fireweed infusion with bottled lemon juice and pectin, and bring to a full rolling boil, stirring constantly.
- 5
Add the exact amount of sugar called for by your pectin's instructions all at once, return to a full rolling boil, and boil hard for 1 minute.
- 6
Remove from heat, skim off any foam, and ladle hot jelly into hot jars leaving 6 mm (1/4 inch) headspace.
- 7
Wipe jar rims clean, apply lids and rings to fingertip tightness, and process in a boiling-water bath for 10 minutes (adjust for altitude as needed).
- 8
Remove jars, cool undisturbed for 24 hours, then check that lids have sealed before storing.
Chef's tips
Use exactly the sugar and pectin ratios given on your pectin package's insert rather than guessing, since fireweed infusion has little natural pectin or acid of its own and needs both added precisely to set safely and reliably.
Ingredient substitutions
- powdered pectin → liquid pectin, following that product's specific ratios and method
- fireweed blossoms → another mild wildflower or herb infusion if fireweed isn't in season, using the same processing method
Storage
Store sealed, processed jars in a cool, dark place for up to 1 year; refrigerate after opening and use within 3 weeks.
Reheating
No reheating needed; serve at room temperature or chilled.
Common mistakes to avoid
- •Skipping or shortening the boiling-water bath, which is not safe for shelf-stable storage
- •Adjusting sugar amounts freely, which can prevent the jelly from setting properly with the pectin used
Serving suggestions
Cooked Fireweed Jelly?
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