Rinse citrus fruit with hot water and rub dry. Thinly grate the peel and squeeze out the juice.
Slit the vanilla bean lengthwise and scrape out the pith with a spoon.
Place the well-selected flowers in a saucepan with the cider, citrus juice and zest, vanilla bean and pulp and boil for a few minutes.
Strain and boil the cider with the preserving sugar until bubbly, about 4 minutes.
Make the jelly test: Drop a little jelly onto a plate. If it sets immediately, the jelly is ready. If not, continue to boil briefly.
Pour the flower jelly into carefully washed twist-off jars and seal tightly. Put the lid down on a dish and store the jelly in a dark place after it has cooled.
Preparation Tip:
You can prepare flower jelly from spring to autumn - each season has its own special flowers and thus its own taste. If you would like to prepare the flower jelly alcohol-free, then use water instead of cider, possibly with a splash of elder juice.
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