Ingredients:
2.5kg cooking apples, washed and roughly chopped
juice of 3 lemons
6 tbsp marigold petals, whole
3 tbsp marigold petals, chopped
75g sugar per 100ml liquid
Method:
Combine the apples and the marigold petals in a heavy-bottomed saucepan along with just enough water to cover. Bring to a boil, reduce to a simmer and cook for 30 minutes, until very soft.
Pour into a jelly bag or a sieve lined with several layers of muslin and allow to drain into a bowl (do not be tempted to squeeze the bag as this will only make the jelly cloudy).
The following morning discard the fruit pulp and flowers then measure the volume of the liquid and add 75g sugar per 100ml of fluid.
Place the juice, lemon juice and the sugar in a saucepan, heat through then add the sugar, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jelly onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jelly is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface of the jelly, stir in the chopped marigold petals then ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
This is excellent jelly with a delicate floral flavour and a golden colour that works well on toast and makes a good accompaniment to cheese and white meats.
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