Jasmine jelly

Preparation info
  • Makes

    three

    250 g 8 oz jars
    • Difficulty

      Easy

Appears in
The Floral Baker: Cakes, Pastries and Breads

By Frances Bissell

Published 2014

  • About

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.

Ingredients

  • 75 g/3 oz/1 cup jasmine flowers
  • 600

Method

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/