Nasturtium Elderflower Jam: I make a jam when Life gives me flowers.
Both of the plants are retro and are getting more and more attention nowadays. There is a good reason for this, I think. We are changing, all of us; we are discovering that life is more about Nature than anything else. It is good to understand this. Besides, we tend to be frugal. That is our own choice. Everything is already here. We just have to educate ourselves to use it. Also, every plant carries it’s own message and flavor and cure. As about the taste of Nasturtium flower,it is a sweet flavour that finishes with pepperish one.
I have chosen to put together two delicate flavors to see if it can bring something worth of sharing. And it is. Very elderflowerish and light; different from the one I prepared combining oranges and nasturtium ( Nasturtium Orange Jam ). Since nasturtium was ready for process at the end of summer and elderflower was stored in my pantry since spring, I would very much like to emphasize the importance of canning and preserving in my life. Not only that we eat healthy but it makes us feel good to see the results of our creations. It is amazing, really. So, here comes Mr. Pepperish one.
As about the short description for this dish, I have used the sentence from https://noonionplease.wordpress.com
- 1,5 cups Elderflower syrup
- 45 Nasturtium flowers
- 3 Tbsp pectin + 2 Tbsp sugar
- Prepare clean glass jars.
- In a pot, mix all the ingredients and boil for 10 minutes on medium heat.
- If any foam appears, remove it.
- Fill the glass jars and allow to cool before storing in a cold dark place.