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jellyLavender Jelly

So so, easy…

Recipe Type: Condiments, Jams and Jellies, Lavender Flowers, Pectin
Yields: five 1/2 pints
Prep time: 20 min
Cook time: 30 min

 

Ingredients:

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 raw sugar


Preparation:

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

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.

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.

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