One quart pressed blossoms in jar: wash and clean.
Boil 3 minutes = 1 quart blossoms and 1 quart water. Stir and cool. Refrigerate overnight and pour through jelly bag. Use 3 cups juice, 1/4 cup lemon juice and add 1 package pectin and 2 1/2 cups sugar. Cook full rolling boil until jelly drops from spoon. Let stand; skim and pour into jelly jars.