Peony petal jam - an unusual recipe for flower jam

The ratio of ingredients is very approximate. After all, each housewife is guided by her own taste and what she has on hand. Approximate ratio:

• 200 grams of peony petals;
• 200 grams of water (the same amount as petals);
• 400 grams of sugar (twice as much as water);
• 1 lemon, or 0.5 tsp citric acid.

It is better to collect peony petals in the morning, before the sun has yet fried them. Peonies of any variety, color and size are suitable for jam. Of course, if you want pink jam, then choose bright burgundy flowers.

During the cooking process, most of the color will disappear, leaving only a pleasant pink tint. The white petals make incredibly beautiful jam. As if it were fairytale food for elves. But, I digress, let's get back to the jam.

There are two ways to prepare fabulous jam from peony petals.

Method 1

Pick the petals from the flowers. Some people prefer to wash them, but this is more likely to apply to flowers bought in a store or from grandmothers at the market. If these are your peonies, then you already know that they are free of chemicals and dust.

Make syrup from water and sugar.

Pour the petals into boiling syrup, pour in lemon juice and boil them for 7-10 minutes.

After this, cover the pan with a lid and remove the pan from the stove.

The petals should steep for 24 hours. The next day, put the pan on the fire again and boil for 5 minutes.

After this, you can put the peony jam into small sterilized jars with tight-fitting lids.

Method 2

The ratio of ingredients is the same.

Place the flower petals in a saucepan and sprinkle them with sugar. Lightly squeeze the petals and leave them for 1 hour to release the juice.

Pour lemon juice and water into the petals and place the pan on the fire. After boiling, cook the petals for about 20 minutes over very low heat.

When the jam thickens enough, put it in small jars and close the lids.

Peony jam holds up well to long-term storage. It is perfect for desserts and making drinks. The only problem is that there is never enough of it.

How to make peony jam “cold”, without cooking, watch the video: