Ingredients:

Yields approximately 3.5 cups of jelly

2 1/2 cups fireweed petals, fresh or dried

Herb of the month club 2 cups fresh water
Recipe Card for July 2019 2 cups cane sugar

fireweed jelly
1/2 cup white grape juice
1/2 cup red grape juice
1 package powdered pectin
2 tablespoons rosewater (optional)

DIrections:
Place fireweed petals, water, and 2/3 cups of sugar in a saucepan and bring to a boil. Reduce heat
and simmer for 5 minutes. Remove from heat and leave to stand overnight so the petals can release
their fragrance into the syrup-like sugar water infusion. After, strain the petals; pour the petal
infusion into a pot Add the grape juices and pectin, boil hard for 1 minute then stir in the sugar until
dissolved, boil hard for another 1 - 2 minutes, stirring continuously. Keep stirring! Once fully
dissolved, pour into hot, sterilized jars and top with boiling snap lids and screw bands. Cover with
hot water in a hot water bath canner and bring to a boil. Let it gently simmer for 5 minutes then
remove jars from the water and allow to cool. Test seals when the jars have cooled.

added notes:
Only one type of grape juice can be used or any combination of them. The rosewater is optional but
adds a lovely flavour to the profile. This recipe is from The Boreal Herbal by Beverley Gray, a fantastic
book that is highly recommended.