Taken from the Gardener Summer 2013 Edition by Bob Stewart
Many flowers are edible and make great tasting jellies. I had been making small batch jams and jellies for several years and selling them at our local farmers' market. Two years ago, after seeing a recipe on the internet, my wife suggested I try floral jelly. We had a trio of peony bushes just past full bloom, so they were the natural choice for a first attempt.
I have since added marigold, impatiens and lilac to our list of floral jellies. This year, I have my eyes on a wild rose bush at the edge of the yard. Different flowers have their own unique taste, ranging from sweet and light on the tongue for impatiens to heavily fragrant and lingering for lilac. And each offers petals at different times of the growing season, from lilacs and peonies in spring to impatiens and marigolds in early fall.
TipsHarvesting petals from stemmed flowers with large heads (e.g. peonies') is fast and easy, those with smaller heads (like marigolds, impatiens) or woody stems (such as liiacs) require more patience.
Be sure to remove stems, leaves and woody bits, as these give jelly a bitter taste.
4 cups peony juice
4 tbsp. lemon juice or juice of 1 large lemon
2 1/2 cups sugar
1 package low-sugar pectin powder
Susanne's Oatmeal Cookies
1 ¾ Cup unbleached flour
½ tsp. salt
1 tsp.baking soda
1 Cup margarine (I used butter softened)
1 tsp vanilla
¾ C brown sugar
½ Cup white sugar
3 Cups large flake oats
1 Cup chopped walnuts or
½ - 1 Cup chocolate chips
Mix dry ingredients together. Set aside. Cream margarine with sugars and vanilla. Beat in eggs. Gradually mix in dry ingredients, oat flakes, nuts &/or chips.
Divide dough in half and form into 2” diameter rolls on saran wrap. Wrap and freeze for at least 2 hours or until you want to bake them. They keep in the freezer for a month or two as long as no one knows they are there.
When ready to bake, slice ¼” thick and place 2” apart on greased or nonstick cookie sheet.
Bake at 350 degrees for 10-12 minutes.