Goldenrod jelly is a wonderful fall treat that is delicately floral. The jelly is a like sunshine in a jar! Use on sandwiches, enjoy it on toast, bagels and scones or with cheese on a charcuterie plate.
Goldenrod is often blamed for fall allergies when it is ragweed that is more likely the culprit. They may flower at the same time, but it’s relatively easy to tell them apart. In the image below you can see goldenrod and its leaf on the left and ragweed and its lacey leaf on the right.
Goldenrod Jelly Recipe
5 Cups Goldenrod flowers
4 Cup boiling water
2 Tbsp (30ml) lemon juice
5 Cups granular sugar
Method
Pick flowers early in the morning and shake out any bugs. Steep 5 cups of flowers in 4 cups boiling water for an hour (longer is better, and overnight is the best). Strain out flowers using a fine sieve and discard.
Pour goldenrod tea into a pot and add 2 tsp lemon juice. Add 2 packs of powdered pectin. Bring to the boil.
Add 5 cups sugar all at once. Bring to the boil and boil for 1 minute.
Remove from the heat and stir for 4 minutes, taking this time to scoop any foam off the surface.
Place jelly in clean canning jars and seal tightly. Place sealed jars in a canning pot filled with boiling water and boil for 10 minutes. Carefully remove jars and leave the jelly to cool and set.
Will keep (sealed) for 8 months and in fridge (opened) for 2 months.