Guess what? You can make peony jelly — It tastes somewhere between peach and strawberry jelly, yet the unmistakable essence of the showy, short-lived blooms' amazing fragrance is present. It may be the prettiest thing to ever come out of a canning jar.
The finished jelly takes on the color of the peonies themselves — anything from pale pink to dramatic ruby red. Every single person who sees it says the same thing:
“Wait…you can EAT peonies?”
If you enjoy home-canning adventures, you might want to try these jam and jelly recipes, too.
Corn Cob Jelly- coming soon!
For about one glorious week every spring, peony bushes explode into bloom before the petals begin falling everywhere. Instead of letting all that beauty fade away, I turn a bucketful of blossoms into old-fashioned peony jelly that tastes like the season itself.
Many flowers are edible, and blossoms have found their way into recipes and garnishes for centuries. Still, I’m always amazed by the inventive souls who looked at corn cobs, dandelions, rose petals, or peony blossoms and thought, “I bet I could make jelly from that.” Honestly, you have to admire that kind of kitchen curiosity and old-fashioned ingenuity.
Peony jelly is beautiful and amazing! And the best part? It’s surprisingly simple to make.
Pluck enough peony petals to make 8 cups, lightly pressed down. Some recipes use as little as 4 cups, but I wanted a stronger infusion with deeper flavor and color. My hunch paid off beautifully.
The finished peony jelly takes on the color of the blossoms you use, ranging from soft blush pink to deep ruby rose.
And before anyone worries — yes, I still enjoy the flowers! Our peony bushes produce dozens of blooms every spring. I wait until the petals just begin to loosen naturally before gathering a portion for jelly, leaving plenty behind to enjoy in the garden.
Place the petals in a large pot with one sliced lemon and enough water to cover them completely. Bring the mixture to a boil for 10 minutes, then remove from the heat and refrigerate overnight to steep.
By morning, the blossoms will have faded, but their color and fragrance will live on in the liquid. You’ve just made peony tea — the flavorful base for your jelly.
Strain out the petals and lemon slices. If you’d like, you can even freeze the peony tea and make jelly later in the year.
Measure 4 cups of sugar and set aside.
Pour 4 cups of peony tea into a tall stockpot. Add:
Bring the mixture to a full boil, stirring constantly until the pectin dissolves completely.
Add the sugar all at once and continue stirring until the jelly returns to a hard rolling boil that cannot be stirred down. Boil exactly 1 minute. No thermometer needed.
Carefully ladle the hot jelly into prepared jars, leaving about 1 inch of headspace.
Wipe the jar rims clean with a damp cloth, then apply the lids and rings fingertip tight. (My favorite canning gadget is a magnetic lid lifter — much easier than fishing hot lids out of simmering water!)
Using a jar lifter, lower the jars into a boiling water bath, ensuring the water covers them by at least 1 inch.
Process the jars in a boiling water bath for 10 minutes. When the time is up, carefully remove the jars with a jar lifter and place them on a rack or thick towel to cool completely.
As the jars cool, you’ll hear the satisfying little “ping” that means the lids have sealed.
If a jar does not seal properly, simply refrigerate or freeze it and enjoy it within about a month. Trust me — that won’t be difficult!
This recipe turned out to be such a delightful adventure. The jelly was beautiful, fragrant, and surprisingly delicious — and I didn’t use a single drop of food coloring. The color came entirely from the blossoms themselves.
Next time, I may branch out and try another flower jelly. Rose petal jelly is definitely calling my name now. All I need is a generous friend with overflowing rose bushes!
Peony jelly would make such a lovely addition to a gift basket, tucked beside homemade bread or a plate of powdered sugar-dusted thumbprint cookies filled with jewel-pink jelly.
But honestly? I’m happiest enjoying it very simply — peony jelly spread on warm bread while sitting on the bench overlooking the peony bed that inspired it in the first place.
Peonies are among the most stunning spring flowers. Their large, showy blooms emit an incredible fragrance that wafts far through the air. The plants are hardy, able to survive the harshest winters, and live for a hundred years with virtually no care.
Peonies symbolize love, romance, and prosperity. When their first small round buds appear, they're no bigger than a marble. It's impossible to imagine how the blossoms can become so huge and loaded with so many petals! You can often find them blooming profusely in abandoned cemeteries.
Please refer to the recipe card for tips on successful jelly and jam-making. Gather all your canning supplies and set up your workstation because this process moves quickly, and you won't have time to run to the store or look for missing items! My number one rule is to have everything ready before you begin!
I love making jelly and jam! It's a satisfying process, and I love seeing the fruits of my labor (pun intended) all lined up so I can count them as I put them on the shelf to admire!
Here is a recipe for beautiful jelly you can make using peony blossoms.
What do peonies taste like in jelly?
Peony jelly has a delicate floral flavor with lightly fruity notes. The exact flavor depends somewhat on the variety and fragrance of the blossoms you use.
Does peony jelly really turn pink naturally?
Yes! The jelly takes on the natural color of the blossoms, ranging from pale blush pink to deep ruby rose. No food coloring is needed.
Can I use any kind of peony?
Use fresh, fragrant peonies that have not been sprayed with pesticides or chemicals. Darker blossoms usually produce deeper color.
How do you serve peony jelly?
Peony jelly is delicious on toast, biscuits, English muffins, or thumbprint cookies. It also makes a beautiful addition to charcuterie boards or homemade gift baskets.
Jellies and jams are wonderful to eat on biscuits, bagels, and such, but they're also great glazes for meat or chicken, stirred into yogurt bowls, or over cream cheese with crackers.
And remember, a jar of homemade jelly, jam, or marmalade makes a wonderful gift for that hard-to-buy-for somebody! It's true! People get so excited to have their very own jar of homemade jelly!
Some of the favorites I have made this year are:
Orange Marmalade - Beautiful and sunny, this sweet-and-tangy marmalade includes bits of citrus peel. It's wonderful on English muffins or toast! It also makes a great glaze for pork or chicken!
Apricot Jam- My mom's easy recipe for apricot jam using dried apricots. It works great all year-round!
Pineapple Jam - A wonderful sweet-tart jam made from frozen pineapple. A great glaze, or use in Jezebel Sauce!
Christmas Jam - A wonderful crimson red sweet-tart jam that's made of strawberries and cranberries. Easy enough for beginners! The color and sweet-tart flavor simply scream Christmas!!
One last note. I make jelly and jam year-round because I have found frozen fruit works beautifully, too. Fruits and berries are picked and flash frozen at the peak of their goodness, so don't be afraid to try that!
Have you ever made homemade jelly or jam? What's your favorite?
If you enjoyed a post, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps my little business connect with more folks like you and me- because this is how we feed our people! ❤❤
Love, GB (Betty Streff)
Real food. Real kitchen. Real easy.
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