In the past, when you couldn’t buy gelling sugar, the pectin content of the fruit used ensured the jelly would set. For this reason, apple juice was added if the jelly ingredients themselves had little or no pectin content, such as daisy blossoms. Today, if you want to make jelly with gelling sugar instead of regular sugar, you can safely skip the additional apple juice. So here is the ingredient list for our daisy jelly:
- 500 to 1000 daisy blossoms
- one liter of water
- one kilo of 1:1 gelling sugar
- one vanilla pod
- two slices of an organic lemon
Daisy blossoms, lemon, vanilla pod – a great trio!
The preparation of daisy jelly or daisy blossom jelly is very simple. The picked 500 to 1000 daisy blossoms, the two lemon slices, and the vanilla pod (please slice lengthwise beforehand) are put into a pot, covered with a liter of water, and ideally covered. Then the pot is covered and placed in a cool place for at least 24 hours.
The daisy infusion is strained through a sieve.
The next day, everything is strained through a sieve, and the liquid is collected. The daisy infusion is then put back into a pot, where it is boiled together with the gelling sugar until it begins to set. Be sure to do a gel test.
Daisy jelly – boiled and filled
As soon as the gel test is positive, the daisy jelly can be filled into screw-top jars, sealed, and turned upside down for a few minutes.
Just a note: From our point of view, daisy jelly and dandelion blossom jelly taste very similar. The question of which one to make is best answered by which step appeals more to you. While you have to pick fewer flowers for dandelion blossom jelly, you have to cut each blossom individually, which is not necessary for daisy jelly. Here, you only need to pick diligently.
And if you are looking for more inspiration, you can find our recipe for vegan honey made from dandelion blossoms here.
No matter which jelly or honey you choose: Have fun cooking!