MICHAELE THUNEN'S FLOWER JELLIES

To make an infusion, cover 2 cups of flowers with boiling water. (All flowers used must be from a pesticide-free environment. Do not use commercially grown flowers for cooking) Cover container and keep in darkness 24 hours. Strain through three layers of cheesecloth and add the juice of half a lemon. Measure the liquid infusion: to every cup infusion add two cups sugar. Bring entire mixture to a boil and boil hard for one minute. Add a package of liquid pectin and return to a full boil for one minute. (Use a larger pot as the mixture tends to boil over.) Remove from heat and allow to cool briefly before pouring into sterile jars.

When adding whole flowers to jelly, allow jelly to cool but not set. If it's too hot, the flower will cook; if it's too cool the flowers can't be inserted smoothly. Use bamboo skewers to insert the flowers.

Lavender Jelly - Use two cups blue or purple pansies or johnny-jump-ups for coloring. Add a small infusion of one teaspoon of lavender for taste.

Nasturtium Jelly - Use two cups nasturtiums. Add an infusion of jalapeno pepper and a dash of Tabasco for taste.

Rose Petal Jelly - Use two cups of rose petals for coloring. Add two or three drops of rose flower water (sold in pharmacies) for taste.

Oregano Jelly - Use two cups oregano blossoms for both coloring and taste. (Make sure to use blossoms, not the leaves.)

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