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I haven’t made this one in many years because I’m allergic to fireweed pollen and it’s tough to go out and gather the blossoms. This is the most beautiful jelly! It turns a deep magenta color as soon as the lemon juice is added. Give it a try!

  • Fireweed Jelly
  • Yield: 3-1/2 cups
  • 1-1/2 cups tightly packed fireweed blossoms
  • 2-1/4 cup water
  • 2 Tbsp. lemon juice
  • 3-1/2 cups sugar
  • 1 envelope Certo Liquid Fruit Pectin

Bring blossoms to a boil in water and simmer until petals lose their color. Drain and measure 1-3/4 cup juice into a large saucepan. Stir in lemon juice. Stir in sugar and mix well.

Bring to a boil over high heat and stir in Certo. Boil, stirring constantly, for one minute. Remove from heat, skim off foam, and ladle into jars.

Wipe the rims of the jars and screw on the lids. Turn the jars upside down for at least thirty minutes (or as long as hours and hours–doesn’t matter). Turn the jars right side up and let cool completely before marking and storing.

Many times it can take more than a day for the jelly to set. Try not to worry. If it really does not set, then you have a nice batch of syrup or you can try to process it again. I have never done that, I just go the syrup route. C’est la vie.

Notes: I usually, not always, use Certo Liquid Fruit Pectin for my jelly. The recipe booklet that I use is from 1975 when the liquid pectin came in bottles. Now the pectin comes in sealed envelopes and each envelope is equivalent to one half-bottle. My recipe booklet is falling apart. The new recipe sheet that comes inside the packages now isn’t as comprehensive as the old one. I do not water-bath can my jelly. There is enough sugar in it to act as a preservative. Using canning lids keeps air from getting in. When I was a child, my mother only used melted paraffin to cover the jelly and many people still do it that way.

  • This is how I prep for a jelly-making session
  • Set out enough sanitized jars and rings to match the yield of the recipe, either pints, cups, or half-cups.
  • Put the appropriate number of lids into a small saucepan of water over low heat.
  • Set out my canning funnel, a ladle, metal serving spoon, and small dish.
  • Cut open the envelope of Certo and set it in the small dish.
  • [The small dish is for the foam (which is just as delicious as the jelly, only foamy)]