Recipe For Nasturtium Jelly

Nasturtium is an Indian cress and has large, shield shaped, peppery leaves and cheerful, helmet shaped flowers in yellow, orange and red. These flowers make an attractive, edible garnish. (information sourced from The Complete Book of Herbs). I tossed a packet of seeds into the garden portion outside of our fence, and since then I have had an abundance of nasturtiums. A few years ago I removed ten plants for a friend to plant at her fence line and the following year, you could not even see the gap!

nasturtiums for my Nasturtium Jelly

a protea amongst the nasturtiums

I made nasturtium pesto with the leaves, which is really amazing but I thought I could do one better, and make nasturtium jelly with the flowers. I have used the jam with cheese and it is perfect, as well as with pork and it made a great change from apple sauce. I gave a small jar to Greg as a gift, and he really enjoyed it as well.

Nasturtium Jelly

Nasturtium Jelly

Print Recipe
5 from 2 votes

Nasturtium Jelly

This jelly is perfect with scones and can be adapted to use any organic flowers.
Author: an original recipe from Lavender and Lime

Ingredients

  • 25 g nasturtium flowers
  • 500 mls reserved liquid
  • 30 mls lemon juice
  • 380 g fructose
  • 15 g pectin

Instructions

  • Place the flowers into a large jar and cover with boiling water
  • Make sure that the flowers are completely covered and submerged
  • Seal the jar and leave overnight
  • Strain through a muslin cloth and reserve the liquid
  • Place 500mls of the reserved liquid into a sauce pan
  • Add the lemon juice and the fructose
  • Bring to the boil over a medium temperature, stirring until the fructose is dissolved
  • Remove 60mls of the liquid and add the pectin to make a slurry
  • Add this to the sauce pan and whisk in
  • Skim off the scum, reduce the temperature and leave to simmer
  • When at jam set stage (over 104° Celsius) remove from the heat - this took me an hour
  • Leave to cool before sealing and storing in the fridge
  • Bring up to room temperature before using

Notes

The straining through the muslin cloth is to catch any insects that might have found their way into your flowers

Click on the links for conversions and notes.

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  1. Don’t think I have had nasturtium jelly before – such a pretty coloured jelly.
    Have an awesome day.
    🙂 Mandy xo


  2. What a delightful idea! In normal years I have masses of nasturtiums. Alas the drought took most of them this year. But hopefully after all this rain they will return. 🙂

  3. Nasturtiums are one of my favorite flowers ~ I love all the bright reds, oranges, and yellows so pretty! Try to make sure I do a couple hanging pots with them each year as those colors go so well with my brick work. But jelly? What a profound idea. Will have to try this summer! Thanks Tandy =)

  4. I am so fascinated by Nasturtium – Sounds like I need to plant it on my fence line too – do you have any idea where to get it? I don’t recall seeing it at my local home depot…and this jelly looks wonderful!

  5. I am so fascinated by Nasturtium – Sounds like I need to plant it on my fence line too – do you have any idea where to get it? I don’t recall seeing it at my local home depot…and this jelly looks wonderful!!

  6. What a great idea – Tandy – when we plant our new garden – definitely going to throw in some nasturtiums! My grandmother used to make nasturtium leaf sandwiches – imagine also included cream cheese.

  7. Now I’m wanting to grow nasturtium again this summer…lots of nasturtium. This jam is so unique and sounds fabulous!

  8. Hi Tandy, in the summer I grow nasturtium, tons of them, only have used them in salads. Will be making this for sure, love this recipe!

  9. Wow this really blew my mind! I’ve always thought of these flowers more as decorative sprinkles on salads, and not an essential component or ingredient in cooking. Thanks for this Tandy, really taught me something new!