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Lavender Jelly

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“A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit!”
READY IN:
1hr
YIELD:
5 half pint jars of jelly
UNITS:
US

Ingredients Nutrition

  • 3 12 cups water
  • 12 cup dried edible lavender flowers
  • 1 lemon, juice of
  • 1 (1 3/4 ounce) box dry pectin or 1 (3 ounce) envelope liquid pectin
  • 4 cups sugar

Directions

  1. In a large saucepan over high heat bring water just to a boil.
  2. Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
  3. After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
  4. Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
  5. Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
  6. Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
  7. Boil Times:
  8. 2 minutes - soft gel.
  9. 4 minutes - medium gel.
  10. Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute.
  11. After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
  12. Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
  13. Makes five 1/2 pints.

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