3rd July 2020

Food / Natasha Lloyd

Rosebay willowherb Flower Jelly

2 1

Rosebay willowherb Flower Jelly

Serves: 6

Cooks in: Overnight and 15 mins

Difficulty: Medium


Rosebay willowherb flowers – 2 large handfuls
Water - 500ml or enough to cover the flowers in the pan
Lemon juice - two lemons
Butter or oil - 1 teaspoon
Pectin powder - 3 tablespoons
Sugar - 150g or more if needed


To know if your jelly will set, take a saucer that has been in the freezer for 5 minutes, drop a small amount of the jelly onto the chilled saucer and allow to set for 30 seconds then push your finger through it. If it wrinkles, then the jelly is set. If it doesn’t add more sugar and bring to the boil for another minute.


1. Spread the flowers out for a few hours to allow the insects to move on to another home

2. First make a strong overnight infusion. Add the flowers to a clean saucepan and pour in enough water to cover them. Bring to the boil for about 5 minutes. Allow to cool and leave it covered overnight to fully infuse.

3. The next day strain the strong infusion and remove all the flowers.

4. In a clean pan add the rosebay willowherb solution with the lemon juice, butter and pectin powder. Bring to a hard boil for one minute and then add the sugar and bring to the boil for one minute again.

5. Test to see if it will set.

6. Then pour in cleaned jars, while still warm and allow to set and cool in the jars and then place the lids on the jars and label. Enjoy!

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Natasha Lloyd

Natasha Lloyd is a Medical Herbalist and Forager, based in the heart of Cairngorm National Park in Scotland. Natasha has been teaching foraging and herbalism for over 15 years through guided walks, talks and workshops.

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