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Daylily Jelly Recipe Recipe

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This recipe for Daylily Jelly Recipe, by , is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Rinke


2 1/2 cups apple juice or white wine
4 cups sugar
1/4 cup lemon juice
3 oz. liquid pectin (Certo-1 pack)
1 cup fresh petals or buds (I used open blooms and cut off the stems and took out the stamens and pistils)
1 or 2 drops of food coloring (optional)


Bring juice to a boil and pour over petals, cover and steep until liquid has cooked.
Strain out petals, leaving only liquid.
Combine 2 cups of the flower infusion with the sugar, lemon juice and food coloring. Bring to a boil over high heat. As soon as sugar is dissolved, stir in pectin. Return to a rolling boil stirring and boiling for 1 minute.
Remove from heat and skim off foam.
Let cool slightly and add more flower petals.Pour into sterilized jars.
If flowers donít stay suspended, stir jelly as it cools until petals stay in place.
Process in hot water bath (5 minutes) or seal with paraffin.




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