Peony Petal Jam

Ingredient List

• 4 cups peony petals
• 5 cups boiling water
• Juice of 1 lemon
• 1 package of pectin
• 3 cups sugar

Directions

Pour boiling water over the peony petals. They'll wilt instantly and release a scent that's not particularly appetising. Let the petals steep for at least six hours, or overnight if possible.

Sterilise your jars while you wait.

Strain the peony tea through a fine mesh sieve or cheesecloth — no need to press the petals. The liquid will be a pale yellow-green. You can add a drop of food colouring if you like, but give it a little time first as it develops a soft colour on its own.

Add the juice of one large lemon, sieving out the pulp for a clearer result. The moment the acid hits the tea, it transforms from murky green to a pinkish-orange.

Bring the mixture to a boil. Whisk in the pectin and skim any foam from the surface. Return to a boil, then add the sugar. Whisk again and boil hard for one minute. The mixture will look very thin — resist the urge to add more pectin.

Pour into sterilised jars and seal.