Jar full of flower heads
Boiling water
Juice of 1 lemon
Certo or Sure Jell
3 c. sugar

For violet, lilac, rose petal, Queen Anne's Lace, milkweed, clover, elderberry, dandelion, carnation, peony or any edible sweet smelling flower: make an infusion by pouring boiling water over jar full of flower heads. (On roses or peonies cut off white parts on petals.) Let stand at least 5 hours or overnight. Strain and for every 2 1/2 cups of infusion add juice of lemon and 1 package of Sure Jell or Certo. Bring to boil, add 3 cups sugar and boil hard 1 minute. Place piece of flower in jar for identification (you may opt not to do this). Pour in jelly and seal. If you use honey instead of sugar, add 1 1/2 cups honey at the end because honey loses its nutritional value when boiled.

This jelly is nice to serve with English muffins at tea or breakfast. It's fun to collect the blossoms on a pleasant summer walk.