Peony Jelly

- Prep: 24hrs
- Cook: 10mins
- Yield: 5 cups
Ingredients
4 cups peony petals – rinsed and lightly packed
4 cups boiling water
¼ cup lemon juice
1 pkg (1.75 oz) pectin
4 cups sugar
Featured Idaho Produce
Steps
Gently rinse petals to remove dirt, dust, & critters
Place petals in a large heatproof bowl and pour the boiling water over them. Allow to steep at least 6 hours or overnight.
Strain the petals out of the liquid. Discard the petals and measure out 3-1/2 cups of the liquid.
Together combine the Peony water, sugar, lemon juice and pectin in a pot and bring to a boil. Boil for 2 minutes, stirring constantly until it thickens slightly.
Remove from the heat and skim off the foam. Pour hot jelly into sterilized jars leaving ¼” head space.
Wipe rims, add lids and process in boiling water bath for 10 minutes
Allow to cool 12-24 hours. Check for seal and store in dry, dark location.