Peony Jelly

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Peony jelly is more than just a sweet treat; it's a way to capture the fleeting beauty and fragrance of spring. With its delicate floral flavor and soft sweetness, peony jelly brings a bit of elegance to your kitchen. Whether you’re gifting it to friends or enjoying it with your morning toast, peony jelly is a beautiful way to preserve the charm of these lovely blooms long after the petals have fallen.

Prep Time15

Cook Time15

Canning Time10

Total Time40

Course: Jelly

Cuisine: American

Keyword: Floral Jelly

Servings: Servings, or 4 to 5 cups (half pint jars)

Ingredients

2 to 4 cups fresh peony petals only the petals, no stems or green parts
4 cups water
2 Tbsp fresh lemon juice
1 Box Powdered Pectin 1.75 oz, regular or low sugar, see notes
4 cups granulated sugar or less, see notes

Instructions

Harvest the Peony Petals: Start by picking the freshest peony flowers from your garden. Choose blossoms that are fully open and vibrant, but make sure they are free of pesticides or other chemicals. Gently pull the petals from the flowers, discarding the stems and green parts. You’ll need about 2 to 4 cups of fresh petals, depending on the size of your blooms.
Steep the Petals: Place the peony petals in a heatproof jar or bowl. Pour 4 cups of boiling water over the petals and let them steep for about 15 to 20 minutes. As the petals steep, the water will take on a lovely pale pink or lavender hue and begin to smell incredibly fragrant. After steeping, strain out the petals, reserving the liquid.
Prepare the Jelly Base: Pour the strained peony tea into a large pot or jam pot. Add 2 tablespoons of fresh lemon juice. The acidity from the lemon juice helps balance the sweetness of the sugar and also ensures the jelly will set properly.
Add Pectin and Boil: Sprinkle in the powdered pectin and stir until it's fully dissolved. Bring the mixture to a boil, and allow it to boil for 1 minute. It’s important not to add the sugar just yet—only the pectin at this stage.
Add Sugar: Once the pectin has dissolved and the liquid is boiling, stir in 4 cups of granulated sugar. Stir until the sugar is completely dissolved. If you’re using a "low-sugar" pectin, you can reduce the sugar to as little as 1/2 to 1 cup, depending on your preference. The amount of sugar you use will affect both the sweetness and the texture of the jelly, so adjust to your taste.
Final Boil: Bring the mixture back to a full, rolling boil and let it cook for 1 more minute. This final boil ensures the jelly thickens properly and reaches the right consistency.
Jar the Jelly: After the final boil, remove the pot from the heat. Carefully ladle the hot jelly into sterilized canning jars, leaving about 1/4 inch of headspace at the top of each jar. Wipe the rims clean before sealing with the jar lids.
Canning (Optional): Before you begin, make sure you have a water bath canner, clean jars, and new canning lids. You’ll need enough water in the canner to cover the jars by at least 1 inch.
Seal and Process: Once the jars are filled with jelly, wipe the rims clean and place the lids on top. Screw on the metal rings until they’re just finger-tight. Process the jars in the water bath canner for 10 minutes (or 15 minutes if you’re above 6,000 feet in elevation).
Cool and Store: After the processing time is up, carefully remove the jars from the canner and let them cool on a towel on the counter. If the jars seal correctly, they will be shelf-stable for up to 12-18 months. Be sure to refrigerate the jelly after opening.

Notes

Standard Pectin: If you're using a standard pectin like Sure-Jell, you'll need a 1:1 ratio of liquid to sugar. So, for every 4 cups of peony tea, you'll need 4 cups of sugar. This results in a sweet, traditional jelly that's perfect for those who love a classic taste.
Low-Sugar Options: For a lower sugar version, you can use a low-sugar pectin like Sure-Jell Low Sugar. This allows you to reduce the sugar to as little as 1-2 cups. Keep in mind that using less sugar will result in a less sweet jelly and a slightly smaller yield—about 3-4 jars compared to 5 half-pints with a full-sugar recipe.
Pomona’s Universal Pectin: Another great option for low-sugar jelly is Pomona’s Universal Pectin. Just follow the instructions that come with it for the best results.
Avoid Liquid Pectin: It's generally best to avoid liquid pectin, as it requires a lot more sugar to set—about 7 cups of sugar for 4 cups of liquid. Stick with powdered pectin for a better balance of flavor and sweetness.

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