Spring is in the air, and we’re here to help you embrace every bit of it! On this week’s episode of Perfectly Preserved, we cover how to make jellies and more with wildflowers, herbs, and evergreens.We share the key components of flower petal canning recipes and why each ingredient is necessary to make a safe and delicious product. Anna shares her dreams of making spruce tip jelly and Jenny talks about her crack at making violet jelly. You’ll learn how to preserve jellies, syrups, and juices all with foraged ingredients. We also discuss how to safely reduce the sugar in a jam or jelly recipe. This episode is the inspiration you need to create your own delicious preserves straight from nature's bounty. Let's savor every moment of this vibrant season together!Find the recipes we shared below:Rose recipes https://www.uaf.edu/ces/publications/database/food/wild-roses.phpWild Jelly from the Illinois Extention Office https://extension.illinois.edu/blogs/good-growing/2022-12-16-wild-jelly-what-it-and-what-plants-can-be-usedSyrup Recipe  https://www.ndsu.edu/agriculture/extension/publications/garden-or-orchard-table-jams-and-jellies-north-dakota-fruitsHerbal Jelly  https://extension.illinois.edu/blogs/wow-words-wellness-lifestyle-blog/2015-07-02-how-make-herbal-jellySpruce Tip Jelly https://www.pbs.org/food/kitchen-vignettes/spruce-tip-jelly/Wild Flower Jelly https://www.edibleohiovalley.com/eov/2018/wildflower-jellyThanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin Anna and Jenny on Instagram to connect and learn more.SHOW NOTES:See more from Anna on this episode here