Apple Blossom Jelly Recipe



Put the blossoms in a quart mason jar or a large bowl.

Add boiling water to the apple blossoms.

Add lemon juice and let steep in the refrigerator for about 24 hours

The next day, strain the blossoms from the liquid with a fine mesh sieve, coffee filter, or cheese cloth. It should result in close to four cups of apple blossom tea.

Pour the tea into large pot and add powdered pectic. Stir to dissolve. Heat over medium-high heat to a full boil.

Add sugar, bring to a boil and boil for 1 to 2 minutes. Turn off the heat and then ladle the hot jelly into canning jars. Process in water bath canner.