Basic Flower Jelly recipe

2 cups flower infusion: steep 2+ cups moderately packed flowers in 2 cups boiling water at least 30 minutes
1/4 cup lemon juice
4 cups sugar
3 oz of liquid pectin (this will be 1/2 box of liquid Certo)

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. Notes from the cook:

• 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.
• Rose petals have a bitter white bit where the petals join the flower. Cut these off. I do this by holding the flower, stem 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!

  Thanks to Flower-Recipe egroup for this recipe.