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The picked flowers are washed well and then cut from the inflorescence so that only the petals remain, without tails. It is a painstaking job, but it is worth the effort.
A suitable thick syrup is made from water and sugar. When the syrup starts to set, add the shock flowers and sliced lemon. Let it continue to boil until the jam is well bound. Remove from the heat and, hot, put in jars.
They are hermetically sealed and kept for 15 minutes with the lid down then turned over and kept in towels until completely cooled.
The jars are labeled and stored in the pantry.