Lime Blossom Orange Jelly

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	5 mins
Total Time	4 hrs 35 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

2 handfuls linden blossoms
750 ml orange juice, all natural
500 g preservin suar, 2: 1

Instructions

First place a saucer in the freezer compartment. Then read out the freshly collected linden blossoms if necessary, but do not wash! I usually put flowers on a light / white surface (tea towel or similar) briefly in the sun, so that any residents or other crawling guests can escape. Then heat the orange juice (about 60-80 ° C) and cover it with the linden blossom for a few hours, or better overnight.
Then strain everything, squeeze out the flowers if necessary and cook the juice with the preserving sugar to jelly according to the instructions on the package. For the jelly test I use the chilled plate, you can see immediately whether the jelly is good. As soon as the gelling test is successful, pour everything into boiled twist-off glasses, e.g. in 4 glasses of 210 ml each.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.