Pink Peony & Strawberry Jam
As many of you are aware, we moved into our new home this spring and I’ve been absolutely delighted and amazed at the abundance right in our very own backyard. In terms of homesteading in a city, I really couldn’t ask for more (except for chickens - that is my next project.)
We have been blessed with pine, lilac, wild strawberries, rose, burdock, silver maple (that I’d like to try to tap,) violets, chickweed, many other wild edibles, AND peonies! Yes, all of this is edible, including peonies!
I knew I wanted to try something with them this year and when a huge storm came through and wrecked most of them, I decided to rescue some…for my belly.
A quick Google search led me to a recipe that I SORT OF adapted but if you’ve known me a while, you know I just do my own thing usually. This time, I finally wrote it down for you all! The recipe I adapted can be found here and feel free to use that in its entirety but I added strawberries and just made a very small batch meant for quick consumption!
What you’ll need:
Either a pint sized mason jar or 1 half pint and a quarter pint (I was out of pint) & a quart sized mason jar for infusing
1 cup washed pink peony petals
Strainer or sieve
1/2 lemon
1/4 cup honey
1/4 cup granulated sugar
1.5 Tbsp pectin
Directions:
After you gather your peonies, bring inside and remove leaves and all parts but the petals. Once you’ve done this, rinse & clean the petals thoroughly.
Now, measure 1 cup of petals and place in a quart sized mason jar. Next, bring 1 cup of water to a boil then pour over the petals. Cover and let steep over night, shaking once in a while.
Homesteading never looked so lovely
Okay, it has.
Good morning! You’ve let that lovely infusion be and you’re so ready to try this, right?!
Now that you’ve infused your petals, it’s time to make some jam! Pour infusion through sieve and into the pan you will be using to make the jam, making sure you really press down on the petals to extract all of the plant material. Set aside for compost.
I didn’t take photos of the cooking process because it’s actually a very quick one so just visualize the strawberries and all the things, okay?
So once you have your infusion in your pan, add 4-5 sliced strawberries, squeeze a half lemon, & bring to a rapid boil. Stir rapidly.
Next, add 1.5 Tbsp pectin and the honey & sugar, all while continuing to stir rapidly. Keep on a high boil for about 2 minutes total, stirring or whisking very well. You can even use a potato masher to mash the strawberries more.
This color!
Remove from heat and fill your jar or jars, leaning a little room. Cover tightly and turn upside for about ten minutes (I learned this trick from the recipe I linked above.)
I bet you can’t wait to try it!
Now, turn back upright and place them to cool. Once you hear the pop, you know it’s sealed.
If you make a small batch and plan to eat within the week this part isn’t as important. Once opened, refrigerate and use within the week!
Okay, so there you have it! My first experiment with a floral jam and it is SO good! I literally cannot wait to make more next year! I hope you all enjoy - please send me your pictures if you try this!
disclaIMer
Don’t use peonies you buy from any florist or store unless you KNOW that they have not been sprayed. Only use flowers that have not been sprayed with chemicals.
safEty
Peony should be avoided in pregnant women as there is not enough study. Peony should also be avoided in people with bleeding disorders or are due for surgery.
Please consult your physician if you have any concerns.