|Nasturtiums, on a cold Mofo morning|
|And their bright red jelly|
This make a small batch, about 2 3.5oz (just under 100g) jars full, multiply according to your flower supply.
1/2 cup Nasturtium flowers
1 cup water
1 tablespoon rice vinager
1 3/4 cups of jam sugar (jam sugar has added pectin)
Have ready and sterilized 3-4 (always have a couple extra!) 3.5oz jam jars or similar. My favourite method is to wash them thoroughly and dry in the oven at 100C.
Heat a large, empty saucepan for 30 seconds while you tear or roughly chop the nasturtiums
Turn off the heat and throw in the petals. After 30 seconds or so add the water.
Bring the water in the pan to the boil, when it is boiling switch of the heat and leave to stand for 15 minutes. The flowers will turn brown and the liquid will colour.
Strain the liquid through a sieve.
Heat the liquid in a large pan and slowly add the sugar. Slowly heat the jam until it reaches setting point. I prefer to use a jam thermometer to test but do whatever you feel most comfortable with.
Poor the jelly into the jars and seal.