John Myers
Ingredients for 1 servings:
- 1 liter daisy flowers, loosely in a cup
- 1 liter apple juice (preferably cloudy)
- 500 g gelling sugar (2:1)
- 1 stalk(s) cinnamon
- 1 lemon(s)
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes
also works with dandelions
The blossoms are chopped or plucked and briefly boiled in a large pot with the apple juice. Grate the lemon zest and add it to the pot along with the cinnamon stick. After boiling, the jelly needs to steep for at least 10 minutes. The blossoms can either be strained out or left in the jelly. After steeping, the jelly is briefly heated again. The gelling sugar is gradually stirred in and then boiled for about 4 minutes, stirring constantly. Then immediately pour the hot jelly into clean jars and turn upside down. After a few hours, the mixture will have cooled and become a solid jelly. Tip: This process can also be made with dandelion blossoms.
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