Prepare jars, lids and rings for canning. Whisk rose water, pectin and the lemon juice in a large saucepan. Bring to a boil. Add sugar and return to a full rolling boil. Boil hard for 1 minute. Remove ...

Capturing all the flavors of the growing season in a jelly jar is one of my passions. This year-long quest to bottle sunlight begins early each spring when the wee purple violet flowers appear, hiding ...

I couldn’t resist picking a whole bunch of wild forsythia blossoms to make my annual batch of forsythia jelly. Mother Nature provides a variety of edible blossoms in the spring for tossing into salads ...