Name: Daylily Jelly
Prep time: 24 h
Cook time: 5 min
Total time: 24 h 5 min
Yield: Makes about 5 pint (16 oz or 500ml) size jars.
Ingredients: 6 cups fresh daylily flowers; 5 cups water; 2 lemon slices; 1 tsp citric acid; 1 box CERTO pectin crystals; 5 cups granulated sugar; sterilized canning jars (see note below)

Prep Time: 24 hours

Cook Time: 5 minutes

Yield: Makes about 5 pint (16 oz or 500ml) size jars.

The beauty of daylilies is easily captured when you make this tasty jelly!

Ingredients

>> 6 cups fresh daylily flowers
>> 5 cups water
>> 2 lemon slices
>> 1 tsp citric acid
>> 1 box CERTO pectin crystals
>> 5 cups granulated sugar
>> sterilized canning jars (see note below)

Instructions

Collect 6 cups of daylily flowers. Place in a bowl.

Boil 5 cups of water and let cool 10 minutes. Pour water over the flowers. Squeeze 2 lemon slices into the water, then toss the slices in the liquid. Add the citric acid. Stir, and make sure flowers become submerged in the water; this may take a few minutes. Cover with a clean cloth or tea towel and let sit for 24 hours.

After 24 hours, strain and measure out 4 cups liquid.

Pour the liquid in a medium/large pot. Turn stove on high heat; stir in the CERTO pectin crystals. Stir constantly bringing to a boil. Stir in sugar, keep stirring as you bring it back to a full boil. Keep stirring one minute.

Remove from heat. Pour into warm sterilized jars; fill up to 1/4 inch from the rim. Cover.

If you plan on keeping these in the fridge then set aside 24 hours or until set. If you are canning, then give your jars a hot bath for 15 minutes. Then let them sit minimum 24 hours before touching them. Whether you plan on refrigerating them or canning, it is important you do not touch them for 24 hours!

Note: You can use the pint (16 oz or 500ml) size jars or smaller. Be sure to have them all sterilized and ready to go when it is time to can them!