Daylily Jelly
Daylily jelly captures the sweet, delicate flavor of summer daylilies in a beautiful golden preserve with notes of fresh peas and cucumber.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Daylily Tea
- 4 cups fresh daylily flower petals pulled from the green sepals
- 4 cups water
For the Jelly
- 4 cups daylily tea strained
- 1/4 cup bottled lemon juice or 1 teaspoon citric acid
- 1 box powdered pectin 1.75 oz regular Sure Jell, or 6 Tbsp bulk or 6 Tbsp Bulk Pectin
- 5 cups sugar see notes for low sugar option
Instructions
- Harvest daylily flowers and pull the petals away from the green sepals at the base of each flower. Rinse gently to remove any debris.
- Place the petals in a heatproof container (a quart jar works well) and pour the boiling water over them. Steep 15 to 20 minutes.
- Strain the tea into a saucepan or jam pot through a fine mesh strainer or cheesecloth, squeezing the petals gently to extract the liquid.
- Add the lemon juice and bring to a boil over medium-high heat. Whisk in the powdered pectin until dissolved, and boil hard for 1 full minute.
- Add the sugar, stirring to dissolve. (Do not add the sugar at the same time as the pectin, or before it, or the jelly won't set.) Return to a full rolling boil for exactly 1 minute, then skim off any foam.
- Ladle into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip-tight.
- Process in a boiling water bath for 10 minutes (15 minutes above 6,000 feet). Cool undisturbed 12-24 hours and check seals. Or, to skip canning, cool completely and store in the refrigerator for a few weeks or the freezer up to 6 months.
Notes
Identification Caution: Only use flowers from daylilies (Hemerocallis fulva) you have positively identified. Do NOT confuse them with true lilies (Lilium species), some of which are toxic. Daylilies have long, strap-like leaves growing from the base of the plant and leafless flower stalks, while true lilies have spiky leaves all the way up the stem and grow from bulbs. Harvest from clean spots that haven't been sprayed.
New Food Caution: Some people experience mild digestive sensitivity to daylilies, particularly when eaten raw. As with any new food, try a small amount first and wait a day to see how your body responds before making a large batch.
Use Bottled Lemon Juice: Bottled lemon juice has a steady acidity that fresh lemons can't promise, and that acidity is what keeps this jelly safe to can. Use the full amount, and don't cut it back. Citric acid works in its place at 1 teaspoon for the 1/4 cup of lemon juice.
Don't Double the Batch: Pectin jellies set on a precise balance of liquid, sugar, and pectin, and a doubled pot often refuses to gel. For more than one batch, cook them one at a time.
Give It Time to Set: Pectin jelly can take 24 to 48 hours to firm up. If it still looks loose the next day, hold off on re-cooking and check the troubleshooting guide first.
Low Sugar Option: For a less sweet jelly, use Sure Jell low sugar pectin and as little as 1 to 2 cups of sugar. With Pomona's Universal Pectin, follow the mint jelly directions on the box and increase the lemon juice to 1/2 cup, since it doesn't contain the added citric acid other pectins do. Reducing the sugar lowers the yield.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator for a few weeks or the freezer for up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1g | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.04mg