Sunday, June 5, 2011

Black Locust Recipe - Black Locust Jelly

This jelly is made using the same method we have been using all spring to make flower and blossom jellies. We gather the Black Locust (Robinia pseudoacacia) flower clusters right before or very shortly after they open for the sweetest and most fragrant results. The white flowers are removed from the green stems, and tightly packed into a measuring cup. Boiled water is poured over the flowers, and we allow them to steep overnight. I strain the flowers out through a jelly bag, and allow the liquid to settle. The pollen will sink to the bottom of the cup, and I discard that liquid to keep the jelly clear. This jelly would make a great dessert glaze, since it is so clear and shiny.

Black Locust Flower Jelly                makes about 5-8oz jars

4 c. packed black locust flowers
3 c. boiling water

1. Pour the boiled water over the flowers, cover, and allow them to steep overnight.
2. Strain the flowers through a jelly bag, you will get about 3 c. of liquid.

2 1/2 c. black locust flower infusion
4 T lemon juice
1 box Sure-Jel pectin
4 c. sugar

3. Combine the infusion, lemon juice and pectin in a large pot. Bring the mixture to a boil, stirring often.
4. Add all of the sugar at once, and stir. Bring back to a rolling boil for 1 minute.
5. Remove the jelly from the heat and ladle into sterilised jars. Simmer in a water bath for 10 minutes.


Black locust flowers on the tree

3 comments:

Kate said...

Cant wait to try my jar! It is such a gorgeous color. Thanks so much for coming to the swap today!

The 3 Foragers said...

The swap was fun! I hope you enjoy the jelly, I can't wait to open the apricots. There is so much yummy extra syrup, I could use it as a drink base, with added seltzer. Thanks again, Karen

wildcraft diva said...

Linked to this-thanks :-)