The last of the pink petals have fallen from the cherry blossom that sits outside my window. Every spring how I love to watch the wonderful pink bloom that lifts spirits, even when the weather hasn't yet lifted.
I like to gather some cherry blossoms each year and preserve them, either by drying or by making jam.
The petals do not contain any pectin which is the ingredient needed for jam to set so I like to add in an apple which is high in pectin naturally while enhancing the flavour. Jam sugar could be used instead.
1 bramley apple, cored and peeled
1 1/2 cups of water
3 cups cherry blossom petals
2 cups sugar
3tbsp lemon juice
3-4 frozen raspberries (to add back some of the pink colour lost when cooking the petals).
Soften the apples in the water and add the petals. Next add in the sugar, lemon juice and raspberries. Boil to 105*C jam consistency. Jar hot into sterilised jars and enjoy
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