This Fireweed Jelly recipe imparts a nice distinctive flavor for those peanut butter sandwiches or steaming stack of hot cakes.
Fireweed is a tall plant with thin, long leaves that grow off of a tall central stalk. It often reaches 5 to 6 feet tall and the top fourth is covered in quarter-sized, pink flowers. Its name comes from its ability to mass produce on recently burned over areas. Leaves and young shoot tips of fireweed are edible, raw or cooked. Early season shoots are considered to be delicacy by some.
8 cups fireweed blossoms (no stems)
1/4 cup lemon juice
4-1/2 cups water
2 packages Sure-Jell (Or other powdered pectin)
5 cups sugar
Pick, wash, and measure 8 cups of fireweed blossoms (flower part only!!)
Add 1/4 cup lemon juice and 4-1/2 cups water. Boil 10 minutes and strain. Take the strained juice and heat to lukewarm. Add 2 pkgs Sure Jell (or other powdered pectin) and bring to boil.
Add 5 cups sugar and bring to full boil.
Boil hard for 1 minute. Pour into hot clean jars and seal.
Process in boiling water bath for 10 minutes.
Recipe makes 6 to 8 cups.
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