Manzanita Blossoms – March’s Wild Food

By Alicia Funk

The Living Wild Project

There is no plant closer to my heart than the Manzanita. Right now is the perfect time to step outside and gather some sweet blossoms. Flowers can be enjoyed raw on salads, made into jelly or mixed into local honey for a delicious infusion of spring.

Wild Food Recipes

Now is the perfect time to collect blossoms, in early spring. Manzanita can be found on all of Bear Yuba Land Trust’s preserves.

Manzanita Blossom Jelly

4 cups blossoms
1 1⁄2 cup water
2 tsp lemon juice
3 cups sugar
2 packages liquid pectin

– Mix 4 cups of blossoms and remaining ingredients in a saucepan and bring to a boil. Reduce heat and simmer covered about 10 minutes. Place a strainer over a large bowl and pour in blossom with wooden spoon to extract any remaining juice. Return juice to the pan and bring to a boil. Add 2 packages of liquid pectin and boil for 1 minute, stirring vigorously.
– Skim off any foam and pour into sterilized jars to can or refrigerate.
– For added color and texture, garnish with remaining blossoms.
– Makes 4 pints. Can refrigerate or freeze

Learn more about wild foods at Living Wild.