This recipe yields 5 – 250ml. or 8 – 125ml. jars.
Ingredients:
5 – 6 cups pink peony flower petals, remove any petals that are dry or have brown spots.
6 cups boiling water
6 cups with sugar
2 Tbsp. Lemon juice
1 – 57 gram Fruit pectin (such as Certo, Bernardin)
Method:
Collect your peony petals. Remove all the leaves and stems. Wash the petals in several water baths to ensure that all dirt or insects are removed.
Note: I found that there were no or very few insects on the flower heads when I picked them on a rainy day.
Squeeze out as much water as possible and then put the petals in a large bowl. Boil 6 cups of water and pour over the petals. Let these petals steep for no less than 5 hours but they can be left overnight. The colour will completely come out of the petals.
Prepare the jars by washing thoroughly in hot soapy water, rinsing well and placing in a 220F oven until the jelly is ready. Soften the rubber rings in a small container of hot water.
Later that day or the next morning, strain the petals in a fine sieve. I also use cheesecloth as well inside the sieve to ensure the liquid is clean and clear of any dirt, leaves or insects. Throw out or compost the petals.
You should have 6 cups of the infused peony water. Pour into a large pot and boil for 10 minutes on medium heat.
Add 6 cups of white sugar and the 2 tablespoons of lemon juice. Bring again to a full boil for 20-30 minutes. Stir frequently.
Using a candy thermometer, test the mixture and when it reaches 220 F., it is done. If you don’t have a thermometer, you can put a small plate in the freezer for 10 minutes and then put a small amount of jelly on the cold plate. If it skims over, it is ready and will set.
Ladle the jelly into the jars. Leave about a 1/2″ of head space at the top of the jar and seal with the snap rings. Process in a hot water bath.
The peony jelly has an interesting taste. I find it to be sweet and tart at the same time. The set is not firm but you will be able to spoon it and spread it nicely on your morning toast or dolloped onto your favourite ice cream.
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