I know they grow wild in Southern Europe not North Yorkshire, but we love them and this experimental preserve is so nice we decided to share the recipe with you all.
Marigold soothes the stomach, it is said to reduce stomach lining inflammation in gastritis and ulcer sufferers and soothe the intestine too.
Marigold Marmalade – makes 3 jars
- 80 grams Marigold flower petals
- 1 litre cloudy, natural apple juice (not from concentrate)
- 100ml freshly squeezed lemon juice
- 750g Jam sugar (sugar with pectin added)
Put 60g of petals in to a pan with the apple juice and heat to simmering point. Remove from the heat and leave to infuse overnight.
Now strain out the petals and return the apple juice to the pan. Add the lemon juice and heat slowly to boiling point. Now add the sugar and stir to dissolve, add the last 20g of Marigold petals and turn up the heat.
Put your clean jars and lids in the oven at 100 degrees C to sterilise.
Boil hard until the temperature reaches 105 C and setting point is reached (approx. 10mins). To test for a set put a little marmalade on to a cold plate, wait for a minute then push your finger tip through it. If setting point has been reached the top will wrinkle and the marmalade will be like jelly.
When setting point is reached turn off the heat and skim off any bubbly scum from the surface. Cool for a few minutes until the marmalade has thickened a little and the petals are not floating to the surface. Now pour in to the sterilised jars and put the lids on when cool enough to handle.