Jams or jellies with nasturtium flowers?
I have a huge yield of nasturtium flowers in my garden. I remember eating them in a salad once and am wondering if anyone has a good recipe to convert them into a brilliant-hued jelly (that also tastes good).
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I would go with an existing recipe using a relatively clear jelly (plain, lemon, apple) so the added nasturtium flowers (whole) would be visible and beautiful in the end product.
Or a mixed jam using one of the orange fruits (peach, apricot, orange) so that the nasturtium flowers (mashed or chopped) add some noticeable color or flavor.
I think they would be drowned out (visually or by taste) in a berry or other dark fruit jam.
Some recipes to use or adapt
See for adaptation
Peach marmalade by Catherine Plagemann (whose recipes I've made and loved in a book recovered & annotated by MFK Fisher)
Nasturtium orange jam