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>> 8 cups fireweed blossoms (packed)
>> 6 cups water
>> ¼ cup lemon juice
>> 2 packets Sure-Jell fruit pectin
>> 5-7 cups sugar (to taste)
>> ¼ teaspoon butter
>> 8 (steralized) canning jars with pressure sealable lids (4 oz size suggested)
Place the fireweed flowers and 6 cups of water to a large pot, bring to boil for 10 minutes.
Use a strainer to remove flower, try to squeeze excess moisure so that only the fireweed juice remains.
Bring fireweed juice to a rolling boil. Add lemon juice, then add butter to reduce foaming. (The butter can be skipped, but then you need to remove any foam before canning.)
Add pectin, continue to stir so the pectin does not clump together.
Add sugar one cup at a time while stirring. You should taste this as you go along to determine the amount of sugar needed.
Remove from heat after boiling for 5 minutes.
Use a ladle to put mixture into jars leaving a ¼” gap at the top.
Secure jar tops and rings, place into a hot water bath for 10 minutes to allow the lids to pressurize and seal.
Tips: This Alaskan fireweed jelly recipe has been graciously shared by The Alaska Frontier. For more detailed instructions with many images, please be sure to visit their website!
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe:
Recipe Category: Jams, Jellies and Syrups
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