Jelly made from flowers is a tasty way to use the flowers already growing in your yard. Here’s how to make forsythia jelly from that early spring flowering bush!

The sight of flowers blooming after a long, cold, brown winter just makes me happy. From my window right now I can see pink azaleas, red quince blossoms, the white of the Bradford pear and a wall of yellow from the forsythia hedge.

All that color! How can you not be happy! But before those blossoms fall and give way to the green leaves that follow behind, why not use them?

If you have forsythia at home you can make this simple forsythia jelly- which is sweet and lightly floral- and a beautiful yellow color!

How to Make Forsythia Jelly

Before you can make forsythia jelly, you need to harvest the flowers.

It’s best to use your own forsythia bushes, as opposed to those in public locations, to be sure they haven’t been sprayed or otherwise treated with chemicals.

When you harvest your flowers, pick off just the blossoms. Remove the green base from each bloom before moving on to the next step.

Step 1: Forsythia Tea

Once you have harvested your flowers, it’s time to make forsythia tea.

To make the forsythia tea you will need:

8-10 cups of forsythia blossoms

4-5 cups boiling water

Place the blossoms in a large jar. I use our half gallon mason jars. You can also split the blossoms into 2 quart sized jars.

Pour the boiling water over the blossoms and allow to cool.

Place a lid on the jar and allow the flowers to steep overnight in the refrigerator.

Then using a coffee filter, fine mesh sieve, or cheese cloth, strain out the petals, reserving the liquid for the next step.

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Step 2: Forsythia Jelly

Now it’s time to actually make the flower jelly. This is a simple process, and I have included canning instructions as well.

To make forsythia jelly you will need:

4 cups of forsythia tea (if you don’t have enough, just add water to make this amount)

3-5 T Lemon juice

4 1/2 cups sugar

1 packet pectin (I find that liquid pectin gels better, but powdered works too)

Place the forsythia tea, lemon juice and pectin in a large pot and bring to a rolling boil, stirring often.

Add in the sugar and bring back to a rolling boil.

Boil for 1-2 minutes stirring constantly.

Remove from the heat and fill your prepared jars to a 1/4 inch head space. Wipe the rims with a damp cloth and cap with canning lids.

This jelly can be canned in a boiling water canner for 10 minutes to seal. You should get 6-7 half-pints from this recipe.

And that’s all there is to it! This is incredibly fun for kids to help you with too.

Forsythia Jelly FAQ

Do I have to can this jelly?

Only if you want a shelf stable jelly. You can freeze the jelly or make a smaller batch and store in the fridge for a couple weeks.

Can I reduce the sugar?

I have only made this recipe as stated above. Feel free to experiment with lower sugar or sugar substitutes. You may need to use a low sugar pectin for the best results.

Can you use this method with other flowers?

Yes! We have made all sorts of floral jellies from the flowers in our yard. Honeysuckle jelly, red bud jelly, and violet jelly are all great!

Forsythia Jelly

Yield: 6 Half-Pints

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 12 hours

Total Time: 12 hours 20 minutes

Make and can forsythia jelly!

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Ingredients

Step 1: Forsythia Tea

• 8-10 cups of forsythia blossoms
• 4-5 cups boiling water

Step 2: Forsythia Jelly

• 4 cups of forsythia tea, if you don’t have enough, just add water to make this amount
• 3-5 T Lemon juice
• 4 1/2 cups sugar
• 1 packet pectin, I find that liquid pectin gels better, but powdered works too

Instructions

To Make Forsythia Tea

1. Place the blossoms in a large jar. Pour the boiling water over the blossoms and allow to cool. Steep the flowers overnight in the refrigerator.
2. Strain out the petals using a coffee filter or cheese cloth.

To Make Forystia Jelly:

1. Place the forsythia tea, lemon juice and pectin in a large pot and bring to a rolling boil, stirring often.
2. Add in the sugar and bring back to a rolling boil. Boil for 1-2 minutes stirring constantly.
3. Remove from the heat and fill your jars to a 1/4 inch head space. Wipe the rims with a damp cloth and cap with canning lids.
4. This jelly can be canned in a boiling water canner for 10 minutes to seal.