Peony (genus Paeonia)
This jelly offers a floral flavor that’s both sweet and slightly tart. You can enhance the taste by adding other fruits like peach or strawberry. Peonies are also edible and can be incorporated into salads, desserts, jams, drinks, and jellies. However, as with all foraged plants, I recommend researching your specific peony species before consuming it.
Ingredients:
2 cups of Peony Flower Petals – packed gently
4 cups of Water
4 cups Cane Sugar
2 Tbsp. Lemon Juice
1 box Pectin (powdered)
Instructions:
- Collect enough peony heads to create 2 cups of petals. Collect them from a safe place where herbicides and pesticides have not been sprayed. You can just cut the heads off of the plant, this is all you will need for this jelly.
- Remove all petals from the head. Remove and discard any bugs and debris.
- Measure out 2 cups of petals and place in a large mixing bowl or canning jar.
- Bring 4 cups of water to a boil.
- Pour the boiling water over the petals and allow to steep to room temperature. Then refrigerate overnight or for 12-24 hours.
- Strain the peony tea that was created through a cheesecloth to remove any petals or debris, pressing the flowers to save as much of the peony tea as possible.
- Measure out 4 cups of peony tea and place the tea in a large saucepan or stockpot.
- Stir in lemon juice and pectin and bring to a boil.
- Add sugar, stir well, and return to a boil, stirring frequently.
- Boil the jelly for 2 minutes.
- Remove from heat and skim off the foam.
- Ladle into prepared canning jars.
- Add lids and rings and seal finger-tight.
- Water bath can the jars for 10 minutes.
- Allow to cool on the counter undisturbed overnight.