Herbal Spotlight: Apple Blossoms, With Apple Blossom Jelly & Almond Shortbread Thumbprint Cookie Recipes
the cultivar, before the petals drop to collect any you’d like to dry or use. Here in Maine, that happens in the end of May, but full bloom can happen mid-April in more southern states like Virginia. Best to be prepared to ensure you don’t miss out of these delicacies!
Blossom Cordial by steeping them in vodka with some sugar. Both apple blossoms & apple leaves are wonderful in tea; this is a great way to incorporate their adaptogenic properties into your daily routine. Wilted & steeped in witch hazel, they make a fantastic facial toner & sunburn soother. The most delicious way to enjoy them though is to make some jelly with them -- Let me show you how!
between two fingers & gently pulling toward yourself to pop it off the branch. The color of your jelly will depend on the color of your blossoms; the beautiful white & pink flowers have varying amounts of pink depending on the apple variety. Your jelly will range from pale yellow [completely white flowers] to vivid pink [darker pink flowers.] Our ancient apple tree gives us mostly white flowers with a fair bit of pink that creates the palest, most stunning colored jelly I have ever seen. The color is impossible to capture in pictures. It is breathtaking and just as delicious as it is beautiful. We like to take the flavor up a notch by adding cardamom to our batches-- It compliments the sweet, softly floral flavor of the jelly perfectly.
Cardamom Apple Blossom Jelly
2 Cups Fresh Apple Blossoms
3 Cups Distilled or Spring Water
¼ Cup Fresh Squeezed Lemon Juice
4 Cups Sugar
½ tsp Ground Cardamom
1 Pouch Liquid Pectin [or 2 TBS powdered pectin - NOT reduced sugar pectin tho!]
large pot on the stove & bring to a full boil. Reduce heat & simmer for about 15 minutes. Pour your infusion into a large jar, allowing it to steep. For best flavor, I let it steep overnight. The steeping petals resemble gari [ginger] as they float in your infusion-- So pretty.
flavor bombs in ours--you can use finely ground if you prefer. The rough is quite visible in the resultant jelly as you can see. Bring to a full, rolling boil, stirring to prevent scorching.Keep at a rolling boil for a full minute, then add your pectin, stirring to incorporate, & bring the batch back to a rolling boil. Boil your jelly for 2-10 minutes until it is glossy & thick. Ladle into prepared jars & set aside to cool completely -- And there you have it! You can either keep your jars in the fridge or process them in a water canning bath for the proper time for your elevation.
Prepare yourself--This jelly is absolutely AMAZING!
Wonderful on toast, or crusty bread with some chevre. It is also my favorite for filling thumbprint cookies -- With almonds & apples coming from the same family, it isn’t surprising how well their flavors play together & these cookies really show off how gorgeous this jelly is!
Here is my recipe for them:
Almond Shortbread Thumbprint Cookies With Apple Blossom Jelly
1 c Unsalted Butter, softened
2/3 c Sugar
1 TBS Vanilla Exctract*
½ tsp Almond Extract* [*or just 1 ½ TBS Buttercup extract]
1 ½ c All-Purpose Flour
½ c Almond Flour
Apple Blossom Jelly
Note: This is a very soft dough & it must be refrigerated for at least 3 hours prior to baking.
Okay--that is all for this round! Don't miss the extremely short window of opportunity to try these recipes. Hopefully, I got this out in plenty of time for you to plan for harvesting apple blossoms this season. It really is worth the fuss! I do hope you enjoy these recipes -- Let me know how it turns out for you & share pictures! I love to see all the different shades of jelly nature produces!
Until next time--Stay safe & #StopAndEatTheFlowers