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Daylily Jelly

A delightful jelly made from daylily petals, perfect for breakfast or as a unique addition to various dishes.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 day
Servings: 6 cups
Course: Breakfast, Condiment
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Daylily Jelly Ingredients
  • 4 cups daylily petals, torn into smaller pieces Ensure petals are fresh and free from dirt or chemicals.
  • 4 cups boiling water Used for infusing the daylily petals.
  • 7.5 cups cane sugar
  • 2 tbsp lemon juice Adds a bright flavor.
  • 2 envelopes liquid pectin Necessary for jelly setting.
  • 1 tbsp butter Helps eliminate foaming.

Method
 

Preparation
  1. Harvest the daylily blossoms to get enough for 4 cups.
  2. Tear the daylily petals into small pieces.
  3. Pour 4 cups of hot water over the torn daylily petals.
  4. Cover and allow the mixture to infuse for twelve to twenty-four hours.
  5. After infusion, strain the daylilies from the fluid, keeping four cups of the infusion.
Cooking
  1. In a large pot, mix the flower infusion, sugar, lemon juice, and butter.
  2. Bring the mixture to a rolling boil.
  3. Boil for one minute.
  4. Remove from the stove and stir in the two packages of pectin.
  5. Stir for five minutes to reduce foaming.
  6. Pour the jelly into sterilized mason jars, filling to within a quarter inch from the top.
  7. Wipe off the rims before placing the jar toppers.
  8. Process the jars in a water bath canner for 10 minutes to ensure shelf life.

Notes

Jelly can be stored in a cool, dark place for up to a year if properly sealed. Once opened, keep in the refrigerator and consume within a few weeks.