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.