Ingredients
Method
Step-by-Step
- Use only fresh peonies that are food-grade and free from pesticides, systemic chemicals, and floral preservatives. Remove stems, leaves, sepals, and most stamens, retaining the clean petals, then rinse them gently.
- Bring 4 cups of water to a boil and pour it over the prepared petals in a heatproof bowl or saucepan. Steep for 10-15 minutes, until the water is pale, fragrant, and infused with floral flavor.
- Strain the petals thoroughly through a fine-mesh strainer, pressing gently to recover the liquid. Measure 3 1/2 to 4 cups of infusion; add a small amount of water if needed to reach that range.
- Place the measured infusion, bottled lemon juice, and powdered pectin in a large saucepan. Stir frequently while bringing the mixture to a full rolling boil that continues bubbling as you stir.
- Add all 4 cups of sugar at once and stir constantly. Return the mixture to a full rolling boil, then boil for 1 minute.
- Remove the saucepan from the heat and skim away foam if necessary. Ladle the hot jelly into hot, sterilized half-pint jars, leaving approximately 1/4 inch of headspace.
- Wipe the jar rims clean, apply the lids, and process the jars in a boiling-water canner for approximately 5-10 minutes. Adjust for altitude and follow current tested canning guidance for your location.
- Remove the jars and let them cool undisturbed for 12-24 hours. Check the seals and texture only after the resting period, then refrigerate any jar that did not seal properly.
Notes
Use strongly scented, deeply colored peony petals for the best aroma and color. Bottled lemon juice is recommended because its acidity is standardized. Measure the strained infusion carefully because excess liquid can create a soft set. If using liquid pectin instead of powdered pectin, follow the liquid pectin manufacturer's directions rather than substituting it by equal volume.