Mimosa Flowers
Mimosa Flowers

Mimosa Flowers
Mimosa Flowers

Mimosa Flowers
Mimosa Flowers

February Flower Flavor

This year, I harvested mimosa flowers on my birthday, February 11, during the sunrise, somewhere between Sonoma and Napa. Mixed with sugar, they traveled with me for 4 days I spent in California. I have some Californian sun with me here in Texas now.

This recipe makes a delicately sweet confiture with naturally preserved mimosa flower flavor. It’s incredible with soft creamy cheeses like triple cream camembert, ricotta, or chevre. One tbsp of flowers from the bottom of the jar makes a nice cup of tea. When harvesting mimosa flowers, make sure the tree grows far away from the highways. The sooner flowers are processed, the better. It is easier to pick them when they are fresh.


This is low sugar recipe and requires either Pomona or NH pectin. Pomona’s Universal is a low methoxyl type pectin extracted from citrus peel. Its jelling power is activated by calcium (included), not by sugar content.

Pectin NH is a type of low methoxyl (LM) pectin that has been modified to be thermally reversible — gelled products can be melted and reshaped. Pectin NH also gels with calcium, but requires less of it than other LM pectins. It is typically used in low-sugar pastry fillings and glazes.

Mimosa Flowers Confiture
Mimosa Flowers Confiture

Mimosa Flower Confiture

Prep Time3 hrs
Cook Time5 mins
Total Time3 hrs 7 mins
Course: Appetizer, Dessert
Cuisine: French
Keyword: condiment, confiture, dessert, edible flowers, French, lycooking, lyukum cooking lab, mimosa, recipe
Servings: 10 8oz jars


for flower maceration

  • 300 g mimosa flowers
  • 1 1/2 cups sugar

for confiture

  • 8 cups sugar
  • 8 cups water
  • 1/2 cup lemon
  • 8 tsp pectin Pomona
  • 8 tsp calcium water 1/4 tsp calcium powder + 1/4 cup cold water


for flower maceration

  • Pick mimosa flowers, mix with sugar, and keep refrigerated in closed container for 1-2 days to extract mimosa-flavored syrup.
    Mimosa Flowers

for confiture

  • Prepare clean jars and lids. Prepare calcium water. Measure pectin powder.
  • Make simple syrup by dissolving sugar in water water, adding lemon juice, and bringing the mixture to simmer. Add flowers and steep for about an hour, covered (~185F). Bring to simmer again and turn off the heat. Strain flavored syrup, squeezing as much liquid form the flowers as possible. Place 1 tbsp of flowers in each jar, discard the rest.
  • In a blender jar, blend 2 cups of mimosa syrup with 8 tsp pectin for 1 minute. Mix it with the rest of mimosa syrup.
  • In a pot twice larger than the volume of mimosa syrup, bring it to simmer. Quickly stirring with a whisk, add calcium water. Let confiture to simmer and gel for about 2 minutes. Turn off the heat. Let the foam set and remove it with slotted spoon. Poor into the jars and let it set in room temperature. Keep refrigerated for up to 6 months.
    Mimosa Flowers Confiture


Mimosa Flavor jam by L'EPICURIEN
Very sweet. During the blind tasting, I couldn't recognize the flavor.
The Mimosa: A Flower at the Heart of a Local Tradition by THE FRENCH RIVIERA'S ENGLISH LANGUAGE NEWS MAGAZINE
...and then there’s Pégomas where you can take your coffee with a mimosette, that’s a brioche bursting with mimosa-flavoured cream...
Mimosa Flavouring Compound
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Сироп и варенье из мимозы (1) (рабочие записи)
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Mimosa Flowers Confiture