Low Sugar Peony Petal Jelly
Servings 4 half-pint (8 oz) jars
Ingredients
- fresh peony petals (about 3-5 large blooms) 3-4 cups
- water 4 cups
- lemon juice (bottled for canning) 2 tablespoons
- granulated sugar 1½ to 2 cups
- box (1.75 oz Sure-Jell Low Sugar pectin (pink box)) 1
Instructions
- Gently remove petals from peony blooms, discarding the green base and stamens.
- Bring 4 cups of water to a boil. Pour over petals and steep 10 minutes to overnight (longer = more flavor and color).
- Strain tea through a fine mesh strainer, pressing petals gently. You need about 4 cups of liquid.
- Pour strained tea into a saucepan. Add lemon juice (watch the color change!).
- Bring to a boil. Slowly add pectin while stirring constantly. Boil for 1 minute.
- Add sugar all at once, stirring to dissolve. Return to a rolling boil for 1-2 minutes.
- Remove from heat. Skim foam if desired.
- Ladle into prepared jars, leaving ¼ inch headspace. Wipe rims, apply lids.
- For shelf storage: Process in water bath canner 10 minutes. Cool 24 hours and check seals.
- For refrigerator jelly: Cool to room temperature and refrigerate. Use within 3-4 weeks.
Notes
- Honey swap: Use ½ cup light honey in place of sugar. Dark honey changes the color.
- Color boost: Dark pink and magenta peonies give the best color. For pale varieties, add a few frozen raspberries or a splash of cranberry juice during steeping.
- Bug check: Always shake or rinse peony blooms before using. Ants are normal and harmless — they help the buds open — but you don't want them in your jelly.
- Set time: Pomona's jelly sets softer and may need 24–48 hours to fully firm up.
- Don't skip the lemon juice — it's needed for safe canning, proper gel, and color.
- Freezing the tea: Make tea while blooms are fresh and freeze it for later use. Keeps 2–3 months frozen.