Side Dish: United States – Alaska – Fireweed Jelly

Serving Size: 6

Approximate Time

Prep 30 min

Cook 25 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 6 cups (packed) fireweed blossoms, petals only, about 2 oz (60 g)
- 4 cups (960 ml) water (plus more to top up if needed)
- 1 package (1.75 oz / 49 g) powdered pectin
- 4 1/2 cups (900 g) granulated sugar
- 2 tbsp (30 ml) fresh lemon juice (or bottled)
- 1/4 tsp (1 g) butter (optional, reduces foaming)
- 6 half-pint (8 fl oz / 240 ml) canning jars with lids and rings, sterilized

Instructions

Short Description:
A delicate, jewel-pink jelly made from the blossoms of the Alaskan fireweed plant, offering a bright floral-sweet spread that pairs beautifully with bread, cheese, or as a sweet counterpoint to savory dishes.

Regional Notes:
This Alaskan version uses freshly gathered fireweed flowers at peak bloom for a vivid pink color and light floral aroma; unlike generic floral jellies it emphasizes a clean infusion of petals with modest lemon for balance, reflecting traditional backyard foraging in Alaska's summer meadows.

1. Gently rinse the fireweed blossoms in cool water to remove any insects or grit. Strip petals from green calyxes; discard any stems and green parts (they can add bitterness).
2. Place the petals in a medium saucepan and add 4 cups (960 ml) water. Bring to a gentle simmer, cover, and poach over low heat for 10–15 minutes until the liquid is deeply colored and fragrant.
3. Line a fine-mesh sieve with doubled cheesecloth and set over a bowl or large measuring cup. Pour the petal infusion through the cloth and allow it to drain without pressing for best clarity. After it drains, gather the cloth and gently press to extract as much liquid as possible. Discard the spent petals.
4. Measure the strained liquid. You should have about 4 cups (960 ml). If you have less, add water to bring the volume to 4 cups (960 ml) — pectin and sugar quantities below are based on this volume.
5. Return the measured floral liquid to a large, heavy-bottomed saucepan. Whisk in the powdered pectin until fully dissolved. Bring the mixture to a full, rolling boil over high heat, stirring constantly.
6. Once boiling, add the granulated sugar all at once and stir vigorously. Return to a full rolling boil and maintain the boil, stirring constantly, for 1 minute (this activates the pectin). Remove from heat and stir in the lemon juice and the optional 1/4 tsp butter to reduce foaming.
7. Skim any foam from the surface with a spoon. Ladle the hot jelly into the sterilized half-pint jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims clean, apply lids and rings, and tighten just fingertip-tight.
8. Process the filled jars in a boiling water bath for 10 minutes (adjust processing time for altitude if necessary). Remove jars and let them cool upright, undisturbed, for 12–24 hours. Check seals before storing.
9. Label and store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within a month.
10. Serve as a spread on bread or biscuits, paired with cream cheese or as a sweet contrast to roasted meats and cheeses.