Peony Jelly

Again, who would have guessed?!

I am still tweaking this recipe, but this is how I go about it for now.

4 c. peony petals, picked just before they turn brown

5 c. water

Boil petals in water; steep overnight.

Strain water from the petals using a sieve lined with a coffee filter.

Measure out 2-1/4 c. of the infused water, and then follow directions for Lilac Jelly.  (You can discard the remixing infusion, or adjust the recipe to use all of the infused water.)

As I said, I'm still tweaking this recipe, but for now, this yielded good results!