Milkweed Jelly

Milkweed is a favorite of the Monarch butterfly larvae. Please remember the forager's rule and leave much more then you take! Do not harvest from roadsides, near polluted water or near heavily sprayed farm fields.

Milkweed Jelly

3 cups of fully opened, fragrant milkweed blossoms – cut stem off (see photo)

Piece of cheesecloth big enough to tie flowers in loosely

4 cups water

2 1/2 cups sugar – Honey may be used
Directions:


Remove blossoms from stem. Rinse, drain and tie up in cheesecloth loosely  to allow the water to circulate through the cheeseclot bag.

Bring water and sugar to a full, rolling boil. (Do not use aluminum pot) Drop in blossom bag

Reduce heat, but allow mixture to simmer actively until reduced by about half.  Check jelly by placing small drop on cold surface or in ice water. It should become tacky and jelly-like.
Remove from heat. When cooled, remove bag of flowers and allow to drain into pot.  Squeezing the bag will make the jelly cloudy.

Pour into sterile jars. Cover tightly. Stores in fridge for 3 weeks.