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Fuchsia Jelly

Fuchsia Jelly is a modern American recipe for a classic jelly (clear preserve) made from fuchsia berries and flowers and set with gelatine. The full recipe is presented here and I hope you enjoy this classic American version of: Fuchsia Jelly.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+2 hour straining)

Makes:

2 jars

Rating: 4.5 star rating

Tags : Wild FoodUSA Recipes



Ingredients:

250ml (1 cup) fuchsia flowers [ ≈ 250 ml]
250ml (1 cup) ripe fuchsia berries, washed and dried
200g sugar
Juice of 1 lemon
500ml water (or apple juice or cider or perry)
1 apple, peeled and chopped (sweet or tart, according to personal preference)
2 tbsp of unflavoured gelatine (for setting)

Method:

Combine the flowers, berries, sugar, lemon juice, water, and apple in a saucepan. Bring to a simmer and cook for 15 minutes.

Set a fine-meshed sieve lined with muslin or cheesecloth over a large bowl. Turn in the fruit mixture and allow to drain naturally (do not be tempted to press down on the fruit, or the mixture will get cloudy) for about 2 hours.

Turn the liquid in the bowl into a saucepan and allow to heat gently. Once warmed, add the gelatine and mix until dissolved. Pour the jelly into jars or a bowl then allow to cool to room temperature before transferring to the refrigerator to cool completely (it will thicken whilst cooling).

For more urban foraging recipes see this site's page on urban foraging and recipes.