Mimosa Jelly | Foraged from our “invasive” mimosa trees 🌸

If you’ve ever been to East Tennessee, you’ve seen these fluffy little blooms all over.
Sure, mimosa is an invasive species in the Appalachian mountains, but they are super useful, too!
Mimosa is used in herbal medicine for its uplifting qualities, among so many other things. (I’m not an herbalist, so you can look up the benefits yourself!)
Today we’re making a delicious jelly out of the flowers. Here’s the quick recipe, for more details visit my blog post: www.jandrfarmstn.com/?p=7843
Mimosa Jelly:
Clip the stems off of four cups of mimosa flowers. Place them in a glass jar, or a glass bowl that will hold 4 cups.
Boil some water.
Pour the hot water over the flowers and let it steep for several hours.
(Before cooking the jelly, prepare your jars and equipment for water bath canning. See here for more info on canning: www.jandrfarmstn.com/?p=6159)
Strain off the flowers and pour the tea into a medium saucepan.
Add 2 tbsp lemon juice, and bring to a boil.
When it is boiling, add one box of pectin. (1.75 oz Sure Jell.) Stir well.
Bring back to a boil, and boil for one minute.
Add four cups of sugar and stir to dissolve. Bring to a boil once more and boil for another minute.
Time to can!
Set the saucepan off the heat.
Start filling your jars, and process in water bath for 10 minutes.
🌸🌸🌸🌸
I would describe this jelly as sweet and floral. Very good on a biscuit! 😋
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