Dessertscreativecanning5.0
Daylily Jelly
Daylily jelly captures the sweet, delicate flavor of summer daylilies in a beautiful golden preserve with notes of fresh peas and cucumber.
👥 48 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●saucepan
- ●strainer
- ●whisk
📝 Preparation Steps
1
Harvest daylily flowers and pull the petals away from the green sepals at the base of each flower. Rinse gently to remove any debris.
2
Place the petals in a heatproof container (a quart jar works well) and pour the boiling water over them. Steep 15 to ⏱️ 20 minutes.
water4 cups
3
Strain the tea into a saucepan or jam pot through a fine mesh strainer or cheesecloth, squeezing the petals gently to extract the liquid.
4
Add the lemon juice and bring to a boil over medium-high heat. Whisk in the powdered pectin until dissolved, and boil hard for 1 full minute.
5
Add the sugar, stirring to dissolve. (Do not add the sugar at the same time as the pectin, or before it, or the jelly won't set.) Return to a full rolling boil for exactly ⏱️ 1 minute, then skim off any foam.
sugar (see notes for low sugar option)5 cups
6
Ladle into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip-tight.
7
Process in a boiling water bath for ⏱️ 10 minutes (⏱️ 15 minutes above 6,000 feet). Cool undisturbed ⏱️ 12-24 hours and check seals. Or, to skip canning, cool completely and store in the refrigerator for a few weeks or the freezer up to 6 months.
water4 cups
Nutrition Facts
calories
84 kcal
fat Content
0.1 g
serving Size
1 g
fiber Content
0.1 g
sugar Content
21 g
sodium Content
3 mg
protein Content
0.01 g
carbohydrate Content
22 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.001 g
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