Orange Blossom Preserves

Instructions

1. To rid the petals of bitterness, combine the salt and 2½ cups water in a large bowl. Add the petals and let stand about 45 minutes. Drain.

2. In a medium enamel or heavy-bottom saucepan, bring the remaining 3 cups water and 2 tablespoons sugar to a low boil. Add the petals and simmer for 7 to 8 minutes. Using a spoon or tweezers, pluck out any impurities such as small insects or bits of petals that float to the surface. 

3. Strain the liquid into a measuring cup. You will need 1½ cups to complete the recipe. Carefully transfer the petals to a platter or bowl and set aside. Return the strained liquid to the pan.

4. Add the remaining 1¼ cups sugar, gently swish to blend, and bring to a simmer. Cook until the liquid thickens to a light syrup consistency that coats the back of a wooden spoon, or until the temperature registers 230 degrees F on a candy thermometer. Gently stir in the petals, orange blossom water, and lemon juice.

5. Cook, stirring occasionally, until the syrup reaches 230oF once again. Continue simmering, watching the mixture carefully, until it reaches the consistency you desire. The syrup should be a little thicker than molasses. (Remember, this isn’t a spread, but is served on its own as a treat!) The petals will turn slightly translucent and the syrup will turn pale gold in color.

6. Transfer to a sterilized jar and let cool. Seal and refrigerate. Will keep for up to 3 months in the sterilized jar. If the syrup turns too thick, place the jar in a warm-water bath to soften the contents before serving.

Note