Jasmine jelly

Preparation info

  • Difficulty


  • Makes


    250 g 8 oz jars

Appears in

Put the fresh flowers in a saucepan. Pour on the boiling water to cover them, let it come back to the boil and simmer for 5 minutes. Remove from the heat and let the flowers steep for several hours, or overnight if you wish.


  • 75 g/3 oz/1 cup jasmine flowers
  • 600 ml/20 fl oz/ cups water
  • juice of 2 limes
  • ½ teaspoon tartaric acid
  • 450 g/1 lb/2 cups jam sugar (with added pectin)


Put a fine cloth, muslin or lawn, in a sieve and ladle in the liquid and flowers. Press down to extract as much liquid as possible, then discard the flowers. Pour the lime juice through a sieve into a measuring jug and add the jasmine water extract, bringing the liquid up to 500 ml/ 18 fl oz/2 cups. Pour the liquid and sugar into a heavy saucepan, stirring in the tartaric acid. Heat gently until the sugar has dissolved, then bring to the boil and, once boiling, keep at a fierce boil for 4 minutes, by which time the mixture should ‘jell’. Pour into hot jars, seal, label and store in a dark place, to keep the jelly nice and pale.