Hello babes! So summer is in full swing which means peonies! Looking through my old photos I was able to see when our peonies would be in bloom in comparison to last year. I found out while researching, that the petals make wonderful jelly—-AND—-y’all know I love making jellies. So I had to try it for myself. Peony petals for pretty pink jelly!
Y’all know I just don’t like things going to waste and I don’t believe GOD would make something so pretty and not have a sweet purpose, right?
Simply gorgeous! Simply delicious! That’s what this is!
This jelly is so unexpected. Everything about it. But especially that beautiful hue of pink and it’s the prettiest by far! I love looking at it just as much as I love eating it!
Aside from that beautiful subtle pink to the fabulously surprising taste- it’s between a strawberry and mild peach taste. As yummy as it is pretty!
A serious YUM! Who knew those gorgeous flowers could make such awesomeness?!
Next summer when your peonies are in full bloom, collect as many petals as you can before they turn brown. You will love this surprisingly delicious jelly.
*You can even collect ’em, steep ’em, and freeze the liquid for later if you don’t have time to make it right away.
When you first steep the petals they have a pungent smell. The water will turn yellow and it’s pretty smelly!
But like a cool science experiment, once you add the lemon juice… it goes thru shades of the prettiest pinks!
Peony petals for pretty pink jelly
Pretty Pink Peony Jelly
- 4 c peony petals no brown ones
- 5 c water
- 3 T fresh squeezed lemon juice
- 3 c sugar
- 3 T of powdered pectin or 1 liquid pouch
- Boil petals in water and steep overnight.
- Strain the water from the petals, (toss the petals) and add the fresh squeezed lemon juice.
- In a large pot on medium high heat, add the liquid and bring to a boil.
- Add the sugar and pectin and continue boiling for 3 more minutes. Remove from the stove and pour into sterilized jars. Allow to cool overnight.
I got 8 half pint jars and a mini trial that I finished off as soon as it cooled off!
I can’t wait to serve this up to our guests at the Peppermill B&B. Cause so far I’ve enjoyed it on biscuits, homemade wheat bread, and cream cheese and It’s all been — delicious! You can bet next year I will be stock piling those petals!
Now, I just need to make some precious labels for these and start buying stock in mason jars!
When you freeze the peony liquid do you add the lemon juice before freezing or wait until your ready to make jelly to put it in?