French Mimosa Flower Confiture

This recipe is delicately sweet confiture with a naturally preserved mimosa flower flavor. It’s incredible with soft creamy cheeses like triple cream camembert, ricotta, or chevre. One tbsp of flowers from the bottom of the jar makes a nice cup of tea. When harvesting mimosa flowers, make sure the tree grows far away from the highways. The sooner flowers are processed, the better. It is easier to pick them up when they are fresh.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pick mimosa flowers.

Step 2

Mix flowers with sugar and refrigerate in a closed container for 1-2 days to extract mimosa-flavored syrup.

Step 3

Prepare clean jars and lids. Measure pectin NH powder.

Step 4

Make a simple syrup by dissolving sugar in water, adding lemon juice, and bringing the mixture to simmer. Add flowers and steep for about an hour, covered (~185F). Bring to simmer again, turn off the heat, and strain the flavored syrup, squeezing as much liquid from the flowers as possible. Place 1 tbsp of flowers in each jar, discard the rest.

Step 5

In a blender jar, blend 2 cups of mimosa syrup with 8 tsp pectin for 1 minute. Mix it with the rest of the mimosa syrup.

Step 6

Transfer the mimosa syrup into a large pot and bring it to simmer. Let confiture simmer for 4 minutes. Turn off the heat. Pour into the jars and let it set at room temperature. Keep refrigerated for up to 6 months.

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