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Calendula Jelly
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Calendula Flower Jelly (& Marigold Jelly)

Calendula jelly is a delicate floral jelly with a warm sunny flavor that's perfect for your morning toast.
Prep Time15 minutes
Cook Time5 minutes
Canning Time (Optional)10 minutes
Total Time10 minutes
Author: Ashley Adamant

Ingredients

  • 2 to 4 cups calendula blossoms
  • 4 cups water
  • 2 Tbsp lemon juice
  • 1 box 1.75 oz pectin
  • 4 cups sugar

Instructions

  • Pour 4 cups boiling water over the top of the flower blossoms and allow the tea to infuse for about 15 to 20 minutes.
  • Strain the floral tea into a saucepan or jam pot. Add the lemon juice.
  • Bring the mixture to a boil and add the powdered pectin, stirring to dissolve. Allow the mixture to boil
    for 1 minute before adding sugar. (Note: Do not add the sugar at the same time as the pectin, or before the pectin, or the jell will not set.)
  • Add the sugar, stirring to dissolve.
    (See notes on quantity). Bring the mixture back to a full boil for 1 minute before ladling into jelly jars, leaving 1/4 inch headspace.
  • If canning, process in a water bath canner for 10 minutes (15 minutes if above 6,000 feet in elevation). Otherwise, allow the jars to cool completely on the counter before storing in the refrigerator (for up to a month) or the freezer for up to 6 months.

Notes

Sugar Amounts (and Low Sugar Options)

If using standard pectin, you must use a 1:1 ratio of liquid to sugar. That means for 4 cups flower blossom tea, you'd need a minimum of 4 cups sugar to get the jelly to set. That results in a very sweet "old-fashioned" jelly. To reduce the sugar, simply use low-sugar pectin instead and then make the jelly as instructed but using less sugar. I suggest sure jel low sugar, which is very dependable.
Lowering sugar will also lower yield, and the yield of 5 half-pints is for a full sugar recipe. Expect 3-4 jars with a lower sugar recipe.
If using Pomona's Universal Pectin, the instructions are different as that is a 2 part low sugar pectin. Follow the instructions provided in the Pomona's box for mint jelly.
If using liquid pectin, the order of operations is different (pectin is added last, sugar first). Liquid pectin also requires a lot more sugar to set (7 cups sugar to 4 cups liquid). I don't recommend liquid pectin because of the high sugar levels required for set, but it will work if that's your preference.