Peony Jelly
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
10 mins
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Total Time
35 mins
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Servings
80 tablespoons
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Calories
41 kcal
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Course
Condiments
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Cuisine
American
Peony Jelly
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This Peony Jelly is an exquisite tasting, mildly floral jelly that is great for gift giving and just enjoying on your morning toast.
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Ingredients
- 4 cups peony petals
- 4 cups water
- 2 tablespoons lemon juice
- 4 tablespoons classic pectin see recipe notes
- 4 cups sugar
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Instructions
- Shake your peony blooms after picking to remove any bugs or dirt. If you'd like you can rinse them in cool water.
- Remove the petals from the small green sepals that hold them to the branch. (See photo in article above.) Just twist the petals between your fingers while holding the stem and sepal with your other hand.
- Boil the water. Pour the water over the petals. Let this "tea" steep for a couple hours to overnight to achieve the color and flavor that you would like to use. I usually let it steep about overnight. (Put the tea in the refrigerator after it cools to room temperature)
- Prepare canning jars and lids by washing and heating them before starting the jelly. Get your canning pot on the stove preheating.
- The next morning strain the peony tea through a fine mesh sieve to remove petals. Squeeze all of the liquid out of the petals.
- Add the peony tea, (you should end up with 3-3½ cups of tea) pectin and lemon juice in a large saucepan. Bring to a boil that can't be stirred down.
- Add sugar all at once. Stir constantly until the jelly comes to a full rolling boil again. Boil for one minute. Remove from heat.
- Ladle hot jelly into hot jars leaving ¼ inch headspace. Remove bubbles if necessary.
- Wipe the rim of the jars clean with a damp paper towel to remove any debris.
- Center the lid on the jar. Screw on the bands fingertip tight.
- Process jars for 10 minutes, adjusting for altitude. After processing is complete, let jars rest in the hot water for at least 5 minutes so that they cool slowly. This will eliminate siphoning.
- Remove jars to the counter and leave undisturbed for 12-24 hours until fully cooled. Check seals. Push down the center of the lids. If they flex, they are not sealed and should be stored in the refrigerator and used first.Store jars in a cool, dark place for at least one year.
Equipments used:
Notes
- Makes five half pints.
- You can make a low sugar version by substituting low sugar pectin and decreasing the sugar to 1-2 cups.
- Altitude adjustment
- 0-1000 feet – 10 minutes
- 1000-3000 feet – 15 minutes
- 3000-6000 feet – 20 minutes
- above 6000 feet – 25 minutes
- Pro Tips
- Ways to use it
- The color of your lilac blooms will affect the color of the jelly. White blooms will make a slightly yellow jelly. Pink colored blooms will make a pink jelly. Meagenta blooms will make a darker pink jelly.
- Since the jelly is processed for more than 10 minutes, there is no need to use sterilized jars.
- This recipe is fine for a water bath canner.
- Use blooms that have not been sprayed with any chemicals, insecticides or inorganic fertilizers.
- Peony jelly is delicious on toast or a bagel with butter. It will transport you back to spring in the middle of winter.
- It makes an amazing peanut butter and jelly sandwich.
- Top a cracker or English muffin with some cream cheese and a dab of lilac jelly.
- Use it as a condiment for your grazing platters. It’s especially good with soft cheeses like brie, camembert, goat cheese or queso fresco.
- Use it as a filling for cookies, cakes and cupcakes.
Nutrition Information
Show Details
Calories
41kcal
(2%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
2mg
(0%)
Potassium
1mg
(0%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
1mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 80tablespoons
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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