exclusively Skirt in the Kitchen
I’m not quite through with my Daylilies. I have a cocktail to make. These sunny blooms went into cake, now they’re into Daylily citrus jelly. I’ll probably think of a way to incorporate them into a trifle with a jelly sauce, yellow cake, whipped cream, and peaches, pineapple or apricots– maybe all 3 fruits! Rum will be a contender… The dessert will most likely be the last thing I make with them for the season.
Gather blooms that are pesticide-free, wash and gently shake.
Snap off green stems from petals but keep the centers to go with the petals for jelly. Smash them and transfer them into a small bowl for 3/4 cups.
Place smashed Daylilies in a stainless pot with 2 cups Barefoot Moscato California Deliciously Sweet wine (a citrus wine), fresh juice of 2 large seedless oranges (for sweeter, better quality), and the juice of 1 large lemon. Cover and refrigerate overnight to steep.
The next day, on 250º, have oven preheated for 30 minutes before placing a few sterilized canning jars, lids and rings in the oven for jelly-making. Include the canning accessories that are heat resistant. Have them in the oven for 30 minutes after preheating the oven for the first 30 minutes.
Take the stainless pot of steeped Daylilies in liquid and strain through a fine sieve, coffee filter or cheesecloth. With a large stainless spoon, mesh petals in the sieve to gather as much liquid as you possibly can. It becomes a beautiful orange color! Discard the spent Daylilies and pour liquid back into the stainless pot. Stir in 4 cups granulated sugar and dissolve over medium heat.
When sugar has dissolved, add 1 pouch Sure Jell Certo Premium Liquid Fruit Pectin. Do not use the powder form; the liquid pectin is much better. Stir and allow jelly to reach a gentle boil. Boil for 1 minute, then turn off the heat. With a large stainless spoon or silicone spatula, scrape the foam off the top of the jelly before ladling into jars. Place a clean Daylily on the top of each jar before sealing for a nice effect.
To seal the jars of jelly, wipe clean with a moistened kitchen cloth around the edges of the filled jars. Place on the lids, put in the oven for 10 minutes. Afterwards, place the rings tightly around each jar, then turn the jars upside-down for an additional 10 minutes in the oven. Do not exceed oven time so the jars do not break!
When out of the oven, cool the jelly upside-down with a covered towel, then place in the refrigerator to completely set up before being able to store on a shelf in the pantry.
How long can these be stored safely?
Susan Nuyt says
Hello, Cindy! I would say, suggest with certainly, if canned properly for the actual seal, up to one year. I’ve actually had some jelly jars opened for the first time several years later! I know, I know, I’m a late bloomer on everything in life, haha… ! Have a great upcoming summer, and thank you, ever so much, for reaching out to me here. I do get lonely for people stopping in to say a few words to me; so this means a lot to me. Take care