Instructions

• Boil the water, add the flowers to a pan and pour the water on top and leave for 10 minutes.

• Add cold water to a bowl, add the lemon juice, peel, core and chop the apples and place into the lemon juice water.

• Sieve the jasmine flower water into a saucepan (remove all flowers), drain the apple pieces and add them to the pan a long with the sugar and stir.

• Bring to the boil, stir occasionally and simmer. Once the jam reaches 104C add the lemon zest.

• Pour into a sterilised jar and store in the fridge!