My newest jelly creation …
Elegant Begonia Rose Jelly served on Croissant French Toast for the most decadent morning meal! Begonias are the perfect match for my heirloom rose jelly recipe, lending their brightly colored blooms and delightful citrus flavor to create the most tantalizing homemade jelly. Begonias have a crisp crunch and are a delicious addition to salads, fruity cocktails, and so much more.
Are all begonias edible?
The flowers of tuberous begonias (Begonia x tuberhybrida) and wax begonias (B. x semperflorens-cultorum) are edible. These pretty petals have a slightly sour citrus flavour and a light, crisp texture. Use the blossoms to brighten up salads and sandwiches or decorate cakes and bakes. Alternatively, use the petals to garnish summer cocktails or freeze into ice cubes for a bright flash of colour in cold drinks.
Tuberous begonias also have edible stems and leaves. The stems can be eaten in the same way as rhubarb, and the snipped leaves lend an interesting twist to salad.
A word of warning. Like many leafy green vegetables, begonia flowers and stems contain the organic compound oxalic acid and are best avoided by sufferers of gout, kidney stones and rheumatism. Anyone who suffers from pollen allergies might also prefer to avoid eating edible flowers altogether.
Not sure if your flower is edible? If in doubt – don’t eat it.
SOURCE: https://hub.suttons.co.uk/blog/planting-flowers/edible-tuberous-begonias
Begonia Rose Jelly
Equipment
- 6 6- ounce jelly jars, rims, and lids
- water bath canner
- 1 candy thermometer
Ingredients
- 2 cups pink or red edible roses washed and drained
- 2 cups begonia flowers, washed and drained
- 3 cups sugar
- 3 ⅓ cups water
- ¼ cup fresh or prepared lemon juice
- 1 tablespoon Rose Water can be found in Eastern Indian markets
- 1 packages liquid pectin 6 ounces
- All edible flowers must be free of pesticides. Do not eat flowers from florists nurseries, or garden centers. In many cases they are treated with pesticides not labeled for food crops
Instructions
- Clip and discard the bitter white base from rose petals and any green stems from begonaias
- Rinse in cold water to remove debris and small bugs, drain
- In a large bowl combine petals with ½ cup raw or organic sugar, using your hands, bruise the petals, take care that all the petals are coated evenly, cover and refrigerate for at least 2 hours or overnight
- In a large saucepan over medium heat, add remaining sugar, water and lemon juice; stirring until dissolved
- Stir in the petals and cook at a low boil for 20 minutes or until the candy thermometer reaches 110 degrees C. or 220 degrees F.
- Strain liquid through a fine sieve, pressing all the liquid from the petals. Discard spent petals
- Measure the liquid, you should have 4 cups. Add enough water to equal 4 cups if necessary
- Return 4 cups liquid to saucepan, and bring back to a boil
- Cook until liquid reaches 110 degrees C. or 220 degrees F.
- Add liquid pectin, stirring constantly, boil for 2 minutes.
- Pour a small amount of jelly onto a chilled plate, if liquid holds its shape pour into sterilized jars, if it's still runny, process additional 2-3 minutes.
- Add rose water, remove from heat, and stir to combine
- Pour jelly into prepared sterilized jars leaving ¼ inch headspace
- Jelly can be stored in the refrigerator for up to six months
- To preserve for storage at room temperature, cover jars with lids and rims, place them in a hot water bath (2 -3 inches boiling water) for 10 minutes at a hard boil
Notes
More Delicious Jams and Jelly Recipes...
My newest favorite bite of summer
It's no secret I adore cooking with and eating all varities of edible flowers. I'm thrilled to add another variety to the list of my favorites...Begonias! It's my newest favorte bite of summer!
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