I’m always a little hesitant when it comes to making jellies. (A) they’re a lot more work than jam. You need to collect the juices of whatever fruit (or in this case flower) you’re using, then cook the liquid then add the pectin, then reduce it… It’s just a lot of steps. Where as with jams, you mash the fruit, cook it for a bit, and there you go. (B) I’ve had a lot of failures with jelly. It took me some time to get the hang of using pectin. The jelly isn’t supposed to be totally thick when you’re canning it, it thickens as it cools. I’ve ever ended up with over jellied jelly, so thick, it’s practically a soft candy, or under jellied where after canning, I can turn the jar over and it’s like having canned a syrup. Somehow with this recipe I got it right, a well jellied consistency that moves a bit in the jar but still holds firm.