Marigold Apple Jelly

Summary

Ingredients

• 3 handfuls marigolds, just the flowers
• 1 liter apple juice, without sugar, clear
• 1 lemon (s), juice it
• 500 g preservin suar, 2: 1

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Instructions

1. Pluck the petals off and put them in the apple juice for 24 hours and let them steep. Strain and cook with the lemon juice and preserving sugar according to the instructions on the package.
2. Immediately fill into small jars and close.