Spring is in the air, and we’re here to help you embrace every bit of it! On this week’s episode of Perfectly Preserved, we cover how to make jellies and more with wildflowers, herbs, and evergreens.
We share the key components of flower petal canning recipes and why each ingredient is necessary to make a safe and delicious product. Anna shares her dreams of making spruce tip jelly and Jenny talks about her crack at making violet jelly. You’ll learn how to preserve jellies, syrups, and juices all with foraged ingredients. We also discuss how to safely reduce the sugar in a jam or jelly recipe.
This episode is the inspiration you need to create your own delicious preserves straight from nature's bounty. Let's savor every moment of this vibrant season together!
Find the recipes we shared below:
Rose recipes https://www.uaf.edu/ces/publications/database/food/wild-roses.php
Wild Jelly from the Illinois Extention Office https://extension.illinois.edu/blogs/good-growing/2022-12-16-wild-jelly-what-it-and-what-plants-can-be-used
Syrup Recipe https://www.ndsu.edu/agriculture/extension/publications/garden-or-orchard-table-jams-and-jellies-north-dakota-fruits
Herbal Jelly https://extension.illinois.edu/blogs/wow-words-wellness-lifestyle-blog/2015-07-02-how-make-herbal-jelly
Spruce Tip Jelly https://www.pbs.org/food/kitchen-vignettes/spruce-tip-jelly/
Wild Flower Jelly https://www.edibleohiovalley.com/eov/2018/wildflower-jelly
Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com
Join Anna and Jenny on Instagram to connect and learn more.
SHOW NOTES:
See more from Anna on this episode here
Perfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee
Spring is in the air, and we’re here to help you embrace every bit of it! On this week’s episode of Perfectly Preserved, we cover how to make jellies and more with wildflowers, herbs, and evergreens.
We share the key components of flower petal canning recipes and why each ingredient is necessary to make a safe and delicious product. Anna shares her dreams of making spruce tip jelly and Jenny talks about her crack at making violet jelly. You’ll learn how to preserve jellies, syrups, and juices all with foraged ingredients. We also discuss how to safely reduce the sugar in a jam or jelly recipe.
This episode is the inspiration you need to create your own delicious preserves straight from nature's bounty. Let's savor every moment of this vibrant season together!
Find the recipes we shared below:
Rose recipes https://www.uaf.edu/ces/publications/database/food/wild-roses.php
Wild Jelly from the Illinois Extention Office https://extension.illinois.edu/blogs/good-growing/2022-12-16-wild-jelly-what-it-and-what-plants-can-be-used
Syrup Recipe https://www.ndsu.edu/agriculture/extension/publications/garden-or-orchard-table-jams-and-jellies-north-dakota-fruits
Herbal Jelly https://extension.illinois.edu/blogs/wow-words-wellness-lifestyle-blog/2015-07-02-how-make-herbal-jelly
Spruce Tip Jelly https://www.pbs.org/food/kitchen-vignettes/spruce-tip-jelly/
Wild Flower Jelly https://www.edibleohiovalley.com/eov/2018/wildflower-jelly
Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.com
Join Anna and Jenny on Instagram to connect and learn more.
SHOW NOTES:
See more from Anna on this episode here
Perfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee