A Guide to Flowers That Can Be Used in Jam and Preserves

23 Jan

Flowers have long been a part of culinary traditions, not just for their beauty but for their delicate flavors and fragrant aromas. Many flowers are edible and can be transformed into delicious jams, preserves, and syrups, adding a unique twist to your pantry. Here’s a Lover Hong Kong Florist guide to flowers that can be used in jams and preserves, offering delightful flavors and vibrant colors.

1. Rose (Rosa spp.)

Flavor Profile: Fragrant, sweet, and slightly floral.
Popular Varieties: Damask rose, English rose, and heirloom varieties.
Uses in Jam: Rose petals can be used to make a delicate and aromatic jam. The petals can be steeped in sugar syrup to extract their essence, resulting in a fragrant preserve. Rose petal jelly is particularly popular.
Pro Tip: Choose organic, pesticide-free roses, as many commercial varieties are treated with chemicals.

2. Elderflower (Sambucus nigra)

Flavor Profile: Light, sweet, and slightly musky with hints of honey.
Uses in Jam: Elderflowers can be infused into syrup or jam, creating a refreshing and fragrant spread. Elderflower and lemon jam is a popular combination, bringing a zesty twist to the floral notes.
Pro Tip: Use fresh elderflowers in early summer, and be sure to discard the stems, as they can impart a bitter taste.

3. Lavender (Lavandula spp.)

Flavor Profile: Floral, herbal, and slightly earthy with a hint of sweetness.
Uses in Jam: Lavender can be used sparingly in jams and preserves to infuse a calming, aromatic flavor. Lavender pairs beautifully with fruits like peaches, strawberries, and blueberries.
Pro Tip: Start with a small amount of lavender, as its flavor can easily overpower other ingredients. A few sprigs in the syrup or a small amount of dried lavender will suffice.

4. Violets (Viola spp.)

Flavor Profile: Sweet, fragrant, and delicate.
Uses in Jam: Violets make a lovely, subtly floral jam that is often paired with lemon to balance the sweetness. Violet syrup is also popular and can be added to preserves for an elegant touch.
Pro Tip: Use only the petals to avoid the bitter taste of the stems and leaves. The flowers' vibrant purple color will give your jam a beautiful hue.

5. Dandelion (Taraxacum officinale)

Flavor Profile: Mildly sweet with a hint of honey and earthiness.
Uses in Jam: Dandelion flowers are often used to make dandelion jelly, which has a honey-like flavor. The petals are boiled with sugar, lemon juice, and pectin to make a sweet and slightly floral preserve.
Pro Tip: Harvest dandelion flowers away from roadsides and areas that may have been sprayed with pesticides. Only use the yellow petals, as the stems and green parts are bitter.

6. Chamomile (Matricaria chamomilla)

Flavor Profile: Light, sweet, and herbal with a hint of apple-like flavor.
Uses in Jam: Chamomile adds a delicate, soothing flavor to jams and preserves. It pairs especially well with citrus fruits like oranges and lemons, creating a fragrant and flavorful preserve.
Pro Tip: Use chamomile tea bags or dried chamomile flowers to infuse the jam, and strain out the flowers before sealing the jam.

7. Hibiscus (Hibiscus rosa-sinensis)

Flavor Profile: Tart, tangy, and slightly floral.
Uses in Jam: Hibiscus flowers create a vibrant, tart jam that pairs well with berries, apples, and citrus. The intense color and tartness make hibiscus a popular choice for bold preserves.
Pro Tip: Steep the hibiscus flowers in hot water before using them to bring out their flavor and deep red color. It works especially well in blends with strawberries or blueberries.

8. Apple Blossom (Malus spp.)

Flavor Profile: Light, slightly tart, and floral.
Uses in Jam: Apple blossoms have a mild floral taste and are often paired with apples to make a fruity and fragrant jam. They can also be used in combination with other spring fruits like strawberries or rhubarb.
Pro Tip: Use the flowers early in the blooming season for the best flavor, and be sure to remove the petals from the stems.

9. Calendula (Calendula officinalis)

Flavor Profile: Slightly peppery with a mild, herbal undertone.
Uses in Jam: Calendula petals can be added to jams for a mild flavor and beautiful color. Calendula pairs well with fruits like apricots and peaches, adding both visual appeal and subtle flavor.
Pro Tip: Calendula petals are often used as an accent in jams, so they should not overpower the fruit base. They are also great for adding color to preserves.

10. Peach Blossom (Prunus persica)

Flavor Profile: Mild, sweet, and slightly fruity.
Uses in Jam: Peach blossoms offer a delicate flavor and are commonly used in combination with fresh peaches to make preserves. The floral notes complement the natural sweetness of the fruit.
Pro Tip: Use peach blossoms as a fragrant addition to homemade peach jam to elevate its flavor.

11. Nasturtium (Tropaeolum majus)

Flavor Profile: Peppery, slightly spicy, and tangy.
Uses in Jam: Nasturtiums can be used to create a unique, peppery jam, often paired with fruits like strawberries or citrus. The flowers and leaves add a spicy kick to the preserve.
Pro Tip: Use the blossoms sparingly in preserves, as their spicy flavor can easily overpower other ingredients.

12. Jasmine (Jasminum spp.)

Flavor Profile: Sweet, fragrant, and floral with tropical undertones.
Uses in Jam: Jasmine flowers can be infused in syrup to create a delicate and aromatic preserve. Jasmine pairs beautifully with peaches, citrus, and strawberries, giving a tropical twist to your jams.
Pro Tip: Infuse the flowers in hot water or syrup, and strain before using in your jam to capture their full fragrance.

Preserving and Storing Flower Jams

Sterilizing Jars: Before filling jars with your flower jam or preserve, make sure they are properly sterilized to prevent spoilage.
Shelf Life: Most homemade flower jams and preserves last for up to a year when stored in a cool, dark place. Once opened, refrigerate and consume within a few weeks.
Serving Suggestions: Flower jams are perfect on toast, as a filling for pastries, or as a topping for yogurt or ice cream.

General Tips for Using Flowers in Jams:

Harvest Fresh, Pesticide-Free Flowers: Only use flowers that have been grown organically, free from pesticides or chemicals.
Use Petals, Not Stems: Most jams and preserves use the petals, as the stems and other parts of the flower can be bitter or unpleasant.
Experiment with Flavors: Don’t hesitate to mix and match flowers with fruits like berries, citrus, and stone fruits for unique flavor combinations.

Using flowers in jams and preserves brings a special, fragrant twist to your homemade spreads, elevating the taste and creating beautiful jars of flavor. Whether you’re preserving the blooms of your garden or exploring wildflowers, these edible flowers can turn into delicious and vibrant treats.

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