Guihua jiang

Step 1: Sterilise the jar and lid: wash in hot soapy water, rinse, then set the jar upside down in a 250°F oven for 10 minutes (or boil jar and lid for 10 minutes). Let it cool and dry completely; jar, lid and every spoon you use must be bone dry.

Step 2: Spread the 2 ⅛ oz fresh sweet osmanthus flowers on a tray and pick out stems, leaves and any brown flowers, working gently so the petals stay whole.

Step 3: Sprinkle the flowers with the 1 tsp salt, toss lightly and leave for 10 minutes; they darken a little and release a yellow liquid. Rinse briefly in a fine sieve under cold water and press dry between clean cloths.

Step 4: Put the ¾ cup water, 5 ½ oz rock sugar and 3 ½ oz white sugar in a small pan over a medium heat and stir until every crystal has dissolved, about 5 minutes.

Step 5: Lower the heat and simmer without stirring for 5–6 minutes, until the syrup is clear, slightly thickened and coats the back of a spoon.

Step 6: Stir in the flowers and the 1 tbsp lemon juice and let it barely bubble for 2 minutes, just until the petals sink into the syrup and the kitchen smells of apricot.

Step 7: Pour the hot syrup into the sterilised jar, close and leave to cool. The next day the petals should be evenly suspended in a golden, spoonable syrup.

Step 8: Keep in the fridge and use a clean, dry spoon each time; it keeps 3 months. Throw it away if you see fuzzy mould, if it starts to fizz or smell of alcohol, or if the syrup turns slimy.