Garden Green
12-30-2008, 10:59 PM
Lavender Jelly
3 1/2 cups water
1/2 cup dried lavender flowers*
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
Boil Times:
2 minutes - soft gel
4 minutes - medium gel
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.
Makes five 1/2 pints.
3 1/2 cups water
1/2 cup dried lavender flowers*
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
Boil Times:
2 minutes - soft gel
4 minutes - medium gel
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.
Makes five 1/2 pints.