Peony Jelly
Peony jelly catches the soft, rose-and-honey flavor of peony petals in a delicate spreadable preserve, with the color following the blooms you pick. It's a pretty way to hold onto a flower that's only around a week or two, lovely on toast, scones, or a cheese board.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Peony Tea
- 2 to 4 cups fresh peony petals petals only, no stems or green parts
- 4 cups water
For the Jelly
- 4 cups peony tea strained
- 1/4 cup bottled lemon juice or 1 teaspoon citric acid
- 1 box powdered pectin 1.75 oz, regular, such as Sure-Jell original, 6 Tbsp if bulk pectin
- 5 cups granulated sugar
Instructions
- Pull the petals from the peony blooms and discard the stems and green parts. Pinch off the bitter pale base of each petal and give them a quick rinse.
- Bring the water to a boil and pour it over the petals, pushing them down until fully submerged. Steep for 15 to 20 minutes.
- Strain the tea through a fine mesh strainer, pressing gently on the petals. Measure the strained tea, adding water if needed to reach the full amount called for.
- Pour the peony tea into a large pot and stir in the lemon juice. Bring to a boil, then whisk in the powdered pectin until completely dissolved. Boil hard for 1 full minute.
- Add all the sugar at once and stir to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, then remove from heat and skim off any foam. (Do not add the sugar before or with the pectin, or the jelly won't set.)
- Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat and let jars rest 5 minutes before removing. Cool undisturbed 12-24 hours before checking seals.
Notes
Peony Petals: Use the petals only, never the stems, foliage, or roots, and pick from plants you know haven't been sprayed. Florist and nursery blooms are often treated with chemicals, so your own garden peonies are the safer choice. The more fragrant the bloom, the more flavor it carries into the jar.
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 or swap in fresh. 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 or Pomona's Universal Pectin and follow the package directions for mint jelly. With Pomona's, 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.
Make the Tea Ahead: The peony tea can be steeped and refrigerated for a day or two before you turn it into jelly, which lets you split the work over two sessions.
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: 1Tbsp | 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