Ingredients
Equipment
Method
- Gently pluck the bright yellow petals from the sunflower heads. Discard the green parts and any fuzzy centers. Rinse the petals thoroughly under cool water to remove any dust or debris, and pat them dry with a clean kitchen towel or paper towels. You should aim for about 6 cups of packed petals.6 cups fresh, unsprayed sunflower petals
- In a large, non-reactive saucepan (stainless steel or enamel is best), combine the prepared sunflower petals and 4 cups of water. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover, and let it steep for at least 30 minutes, or up to an hour for a more intense floral flavor.6 cups fresh, unsprayed sunflower petals, 4 cups water
- Carefully strain the sunflower-infused water through a fine-mesh sieve lined with cheesecloth into a clean bowl or another pot. Gently press on the petals to extract as much liquid as possible, but avoid squeezing too hard, as this can make the jelly cloudy. Discard the steeped petals. You should have approximately 4 cups of sunflower liquid.
- Pour the strained sunflower liquid back into the clean saucepan. Add the 1/4 cup of fresh lemon juice and the powdered pectin. Stir well until the pectin is fully dissolved.4 cups water, 1/4 cup fresh lemon juice, 1 package powdered pectin
- Place the saucepan over high heat and bring the mixture to a rolling boil that cannot be stirred down. Boil vigorously for exactly 1 minute, stirring constantly.
- Gradually stir in the 4 cups of granulated sugar until dissolved. Continue to stir and bring the mixture back to a full rolling boil.4 cups granulated sugar
- Continue to boil rapidly, stirring constantly, until the jelly reaches its setting point. This typically takes about 5-10 minutes. You can test for the setting point by dropping a small amount of the jelly onto a chilled plate. If it wrinkles when pushed with your finger, it's ready.
- Remove the saucepan from the heat. Skim off any foam from the surface of the jelly with a spoon. Carefully ladle the hot jelly into clean, sterilized glass jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars clean with a damp cloth. Place the sterilized lids on the jars and screw on the bands fingertight.
- For shelf-stable jelly, process the filled jars in a boiling water bath for 10 minutes (adjusting for altitude if necessary). Carefully remove the jars from the water bath and let them cool completely on a wire rack. You should hear the lids "pop" as they seal.
Notes
Once the jars have cooled and sealed, properly processed jars of Sunflower Petal Jelly can be stored in a cool, dark pantry for up to a year. If a lid does not seal, store the jelly in the refrigerator and consume it within 3-4 weeks. Always store opened jars of jelly in the refrigerator. They will remain fresh for approximately 3-4 weeks.
