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Marigold-Apple Jelly

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Ingredients for 1 servings:

  • 3 handfuls of marigolds, only the flowers
  • 1 liter apple juice, without sugar, clear
  • 1 lemon(s), juice
  • 500 g gelling sugar, 2:1

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 14 minutes

Pluck the petals and let them chill in the apple juice for 24 hours to infuse. Strain and cook with the lemon juice and preserving sugar according to the package instructions. Immediately pour into small jars and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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