Jasmine Jam

For the jasmine jam, rinse the jasmine petals with cold water and drain. Squeeze the lemon.

Place the jasmine petals in a saucepan, sprinkle with the lemon juice and pour boiling water over them – the petals should be completely covered. Cover and let the mixture steep overnight. Then puree with a blender.

Place the pot on the stove top, add the jelling sugar and bring to a boil. Boil for 5 minutes until bubbling.

Make the jelly test. To do this, drip some of the jam onto a cold plate. If it sets, the jam is ready. If not, let the mixture boil a little longer.

Pour the jasmine jam into prepared twist-off jars. Drizzle a little alcohol on top, light and seal immediately. Place on a tea towel with the lid down and let cool.

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