Staghorn Sumac Jelly

Ingredients:

8 clusters of staghorn sumac inflorescences
water
725ml honey
1/2 tsp sea salt
6 tbsp sugar-free pectin

Method:

Place the sumac inflorescences in a large pot, pour over 1.25l water then bring just to a boil before reducing to a simmer and cook for 20 minutes. Remove the inflorescences and set aside. Strain the liquid through a fine-meshed sieve lined with muslin or cheesecloth.

Return the flour heads to the pan and pour over 625ml water. Bring back just to a boil, reduce to a simmer and simmer for 20 minutes. Remove and discard the flower heads then pour the liquid into the sieve.

Once the liquid has strained, pour into a clean pan then add in the honey, salt and pectin. Stir well to combine then heat, stirring, until the mixture comes to a rolling boil and all the ingredients have dissolved. Cook for 2 minute then test for setting by placing a dollop of the jelly on a plate chilled in the fridge, if the jelly forms a skin when you shift it with your finger it's at the setting point). If it's not ready boil for a further five minutes then test again. Remove any scum from the top of the jelly then pour into cleaned and sterilized jars that have been warmed in an oven set to 80°C.

Seal securely and store.