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:
- 3 1⁄2 cups water
- 1⁄2 cup dried edible lavender flowers
- 1 lemon, juice of
- 1 (1 3/4 ounce) box dry pectin or (3 ounce) envelope liquid pectin
- 4 cups sugar
- In a large saucepan over high heat bring water just to a boil.
- Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
- After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
- Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
- Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
- Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
- 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.
- Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
- Makes five 1/2 pints.
MY PRIVATE NOTES
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Well, it's a beautiful color and the lemon juice was not too much as I had thought it might be. Unfortunately, it was way too sweet for me even though I added quite a bit less sugar to start than the recipe called for. I also am disappointed that the lavender flavor is so subtle. Lastly, I did end up using extra pectin (as mentioned). So, next time I will adjust; especially the amount of lavender. I really want to TASTE it.Reply
This is excellent!. I did use a bit extra pectin at the end and that is a wonderful tip for making other jellies. The flavor and consistency of this jelly is far superior to the jelly I paid $9 a jar for this summer. I did add a few drops of red and blue food coloring to come up with a nice lavender color. Fast, easy and wonderful Thanks!Reply
Oh BecR I LOVE this recipe, I'd saved it a long time ago and just remembered I wanted to make it. Your directions are so clear. The only thing I did different was use 1 1/2 lemons as mine were pretty small, almost the size of limes. I did have to add an extra 1/2 box of pectin as you noted in the bottom (thanks for that tip) This not only looks pretty but has a lovely sweet taste, with just a hint of lavender and lemon in the background. It made the exact amount you stated and I can't wait to share this with family and friends. This is a keeper. I'll be back to post pictures, my camera is currently MIA but should have it back soon.Reply