Summer Marigold Jelly
A tasty golden summer treat
Ingredients
- 3-4 cups Marigold petals cut seeds and green seed casing away from petals
- 4 cups water
- 2 Tablespoons lemon juice
- 1.75 oz pectin
- 4 cups sugar
Instructions
- The Infusion
- Pour 4 cups of boiling water over the top of the 4 cups of marigold petals and allow the tea to infuse for 15 to 20 minutes.
- The Jelly
- Strain the floral tea into a saucepan or jam pot and add the lemon juice.
- Bring the mixture to a boil and add the powdered pectin, stirring to dissolve. Allow the mixture to boil for one minute before adding the sugar. (Do not add the sugar at the same time as the pectin, or before the pectin. The mixture will not set.)
- Add the sugar, stirring to dissolve. Bring the mixture back to a full boil for one minute.
- The Canning
- Sterilize your 1/2-pint jars by submersion in boiling water for 10 minutes. Do not boil the sealing lids or rings. Sealing lids should be put in hot but NOT boiling water.) Alternatively, you can run jars through your dishwasher with the heat sterilization cycle. Soap is not needed.
- When your jars are sterilized, allow them to cool without touching them until needed.
- When jelly mixture is ready, ladle into your sterilized jars, leaving 1/4" to 1/2" headspace for each jar.
- Wipe rims of your jars with a damp non-lint cloth to remove any drips from the rim. Put your sealing rim and then the ring, tightening as much as you can. Rings can loosen during the water bath.
- Put your jars in the water bath canner with space in between. If you are not using the rack in your water bath canner, make sure you have a rack or a tea towel in the bottom of your pot so the jars do not touch the bottom of the pot. (This can cause breakage of the jars.)
- Process in a water bath for 10 minutes.
- Remove your jars carefully and put on a baking tray or a cooking rack and allow to cool completely on the counter before storing.
- Water bath canning makes your jelly shelf stable.
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