My recipe is derived from a friend, Deanna Holee, who got the recipe published in the Nome Centennial Cook Book… her name is Deanna Holee. I have altered to the original recipe to give clarification to the instructions.
Pick approximately one large grocery bag full of fireweed tops (there will be bugs). Outside or in the kitchen sink pull blossoms and buds that are about to open and put the in a colander.
1 ½ Cups Tightly packed fireweed blossoms
2 ¼ Cups Water
Boil water. Add fireweed blossoms. Boil until all color washes out. The flowers will turn gray. Strain fireweed and liquid in a strainer with cheesecloth into a large bowl or pitcher. Discard flowers and bugs. The liquid is called fireweed tea.
1 ¾ Cups Fireweed Tea
2 T Lemon Juice
3 ½ Cups Sugar (do not use sugar substitutes or reduce amount)
1 pkg Liquid Certo Pectin (3 oz.). Check expiration date.
DO NOT DOUBLE THIS BATCH
The tea will be purple/brown in color. In sauce pan add fireweed tea and lemon juice. The tea will turn fuchsia in color. Add sugar. Cook at medium high heat. When liquid boils add pectin and return to boil for 1 minute. Remove from heat. Pour and seal in clean jars.
*Tip on sealing jars:
After cleaning jars. Pour hot liquid, put caps and bands on. Screw bands on tightly. Turn jars upside down and let it set for 3 minutes. Turn right side up. Your jars have been sealed and sterilized because of the hot liquid. Jars will seal after some cooling.
1 grocery bag full of fireweed tops makes about two batches. I get about (4) 8 oz. jars or (8) 4 oz. jars out of each batch.
Watch the video below for step by step instructions.
