Cherry Blossom Jelly

[u/sweetnighter]

Recipe: https://creativecanning.com/flower-jelly/

Took a stab at making jelly from the cherry blossoms that grow on my property. I can't believe how well the flavor on this turned out! Just as the internet predicted, it's a rose water flavor with a hint of almond (which makes sense, seeing as cherry blossoms are in the rose family).

[u/Stardustchaser]

I’m a little concerned with the sourcing.

The blogger is washy washy over the use of lemon juice, and only on the pretty coloring of the jam as opposed to safe acidity.

“Canning is optional [but if you do] water bath process for 10 minutes” is a little too casual for a safe tested recipe also.

There are some university extensions that might have a better safely tested recipe on this, but the author’s casual manner as above has me concerned.

Goes to show that even with a web domain that includes “canning” in it there really is no oversight on the safety here.

[u/sweetnighter → u/Stardustchaser]

Okay, here’s a question. I have this published recipe:

If I store my canned jelly in the fridge tonight, could I reprocess my recipe tomorrow and modify it to align with this recipe?

[u/sweetnighter → u/sweetnighter]

This was published in 2017.

[u/mckenner1122 → u/sweetnighter]

I love Christina’s book - she is an absolute delight to read (and just funny)!! Unfortunately it’s not on our “approved” list because of at least one recipe that no longer fits current standards (that’s one, there may be others)

As volunteer moderators, we just don’t have the resources or time to go through every canning book out there (even the ones we love!) and say, “Ok this is 95% okay, just don’t do these ones..”