Flower Jellies

There are two ways to make these, one with apple extract as a base to provide the pectin, the other using jam sugar with the flower infusion. I use apples when making lavender and sometimes rose jelly, because of the deep fragrance, which still comes through the apple flavour. I also employ an apple base to make a savoury jelly, such as fennel flower and chilli jelly. With elderflowers, carnations and jasmine, however, I prefer to use jam sugar, because apples produce a jelly that ranges from pale pink to deep garnet, the pale flowers look better with a paler jelly; see the note on sugars.