Title: Basic Flower or Herb Jelly
Categories: Condiment Herb Jam
Yield: 1 Servings

2	c	Flower infusion*
1/4	c	Lemon juice
4	c	Sugar
3	oz	Liquid pectin or
1/2		Box of liquid Certo

* steep 2 cups moderately packed flowers in 2 cups boiling water at least 30 minutes

recipe can also be used for herbs

Bring first 3 ingredients to a boil you can't stir down. Add pectin and boil 2 minutes. Ladle into hot sterile jars. Seal in preferred manner.

Note (Bess Haile): I prefer the liquid certo to the powdered. It seems to jell better with flowers. Also, I find the extra minute of boiling helps to create a stiffer jelly, though 1 minute will create a clear jam-like texture. I always use the 4 oz canning jars because I can give away some of the jellies without running out of all my stock. Not everyone likes jelly from flowers. My own family HATES rose jelly which is one of my favorites. Also, note, rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, step up, and cutting around the flower, leaving all the bitter bits on the flower.

I've used Rose, Honeysuckle, Lavender, and many herbs too. Rosemary makes a good jelly for a glaze on roast pork (and probably lamb). Lemon verbena and spearmint are great too!

bhaile@leo.vsla.edu (Bess Haile):

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