This is the last of my series of three goldenrod recipes. The stuff is still blooming everywhere I look, and it is tempting to keep picking, but I’ll just settle for lots of ‘tea’ to help ward off allergies for the rest of the season. There are just too many other fun things out there to experiment with, and time is running out as the days and mostly nights get markedly colder.
This jelly is very simple really – just apple jelly using goldenrod tea in place of water. Simple as it is, the flavour is distinctively herbal and delicious variation.
You could follow any apple jelly recipe such as this one and use the goldenrod tea as liquid. For mine, I had three pounds of tart apples picked from a local tree. I covered it with the goldenrod liquid, cooked it until the apples were good and soft. Then I strained it through a jelly bag (or several layers of cheesecloth) overnight and discarded the pulp. For four cups of liquid, I added three of sugar and one-half package of pectin. Because the apples already have pectin, I didn’t need much, but the pectin meant I could get away with using less sugar.
I cooked the apple, goldenrod and sugar until it came to a full boil and the sugar was dissolved, added the pectin and cooked a further minute, then bottled. I didn’t use the canning process for it because I’m not sure if there was enough sugar or acid content, so I just froze the extra. I prefer to have a less sweet jelly even if it does mean having to store it in the freezer.
I was hoping for a golden colour to match the flavour, but am otherwise happy with this unusual and very seasonal recipe. Here I served it on an English muffin with semi-clotted cream, but I’ll save that for another post when I have perfected the process.
Linked to Fiesta Friday #86.