Posts Tagged ‘borage jelly’

Finding something new to make is always exciting to me!  I was going through my normal day at my store when a couple of our great clients came in and started talking about borage (they just started an organic farm to grow tomatoes & herbs, Alpine Organic Farm).  I honestly had never heard of borage but when they were describing the edible flowers and how they had a slight honeysuckle flavor my mind went right to jelly.  They said they’d bring me enough to make a batch of jelly if I gave them a jar – deal!!!

What beautiful blue flowers!

A quick search on Google and there it was….. Borage Jelly.  I found two different recipes and both of them called for using the leaves & the flowers.  I’m sure you could make it with just the flowers but I decided to give it a try as is since the leaves give the jelly a nice cucumber flavor.  I make plenty of sweet jams and jellies so it will be nice to have this on hand to go with soft cheeses.

{Recipe} Borage Jelly
(adapted from Timeless Herb Secrets)
Yield – 5 jelly jars
6 cups borage leaves & flowers (I used 4 cups leaves & 2 cups flowers)
4 cups cold water
2 Tbsp lemon juice
1/8 tsp sea salt
1/8 tsp red pepper
1 cup honey
4 tsp pectin (I use Pomona’s Pectin because it takes less sweetener)
4 tsp calcium water (comes with the pectin)

Place the borage leaves and flowers in a glass bowl and pour over the cold water.  Let steep overnight.  In the morning strain off the leaves and flowers and put the borage “tea” into a dutch oven (if you can’t get to the jelly right away you can place tea in the fridge).

Add lemon juice and calcium water to the borage tea and heat to a boil.  Stir sea salt, red pepper & pectin into honey while you’re waiting for the borage tea to come to a boil, once the tea is at a boil add the honey mixture.  Cook for 2 minutes to dissolve the honey and bring back up to a boil.  Ladle into sterile, hot canning jars.  Put on lids & rings and process in a hot water bath for 15 minutes (for 5k’ elevation).  Let cool and check seals.

The pepper adds a nice little bite to the mild jelly!

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