Gorse flower jelly

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Ingredients

• Gorse flowers (enough to fill half a shopping bag, sepals removed)
• Water
• Honey, to taste
• Pinch of salt
• Gelatine leaves (6 leaves per 500ml of liquid)

Method

1. Collect about half a shopping bag of gorse flowers, removing any sepals as you go.
2. Place the flowers in a large bowl, then pour over enough boiling water to cover them. Moisten the sides of the bowl, seal with plastic wrap, and leave in the refrigerator to steep overnight.
3. The next day, strain the infused liquid into a measuring jug or container, noting the amount.
4. Stir in honey to your liking and a pinch of salt to balance any bitterness.
5. For every 500ml of liquid, soak 6 gelatine leaves in cold water for about 5 minutes to soften.
6. Heat a small portion (about a quarter) of the gorse flower liquid. Squeeze any excess water from the softened gelatine leaves and add them to the warmed liquid, stirring until completely dissolved. Mix this back into the rest of the liquid.
7. Pour the prepared mixture into your chosen mould and refrigerate until it has set firm.