Calendula Jelly
Actually, any edible marigold can be used in this recipe like lemon gem, tangerine gem, red gem, etc.... Just use the petals the rest is not edible.
3 cups of edible marigold flower petals
5 cups of water
1 box of low sugar pectin
3 cups of sugar
3 tablespoons of lemon juice
1. Put flower petals in a bowl.
2. Pour over enough boiling water to cover and allow to steep and cool for a couple of hours.
3. Strain well and add enough water to make 4 cups of liquid.
4. Mix the pectin with ½ cup sugar in a small bowl.
5. Whisk the sugar-pectin mix into the liquid, along with lemon juice, and bring to a hard boil in a large pot.
6. Whisk in the rest of the sugar.
7. Return to a hard boil.
8. Boil for 1-2 minutes.
9. Poor into sterilized jars and process in canner according to directions.
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