Recipe for Acacia Flower Jelly

Gather the acacia flowers, leaving the calyxes but making sure to remove the leaves.

Rinse them with cold water, then place them in a pot or a Dutch oven.

Cover with water and heat until boiling. Turn off the heat and let steep for about an hour.

Filter the infusion and measure the volume. Add one kilogram of sugar per liter, then the juice of the lemons and the vanilla beans.

Bring to a boil and let cook until the jelly reaches a syrupy consistency (it took about 45 minutes for me).

To finish, pour the very hot jelly into jars and turn them upside down. Then turn the jars back once the jelly has cooled.