Lavender Jelly
- 4 cups distilled water
- 4 tablespoons dried lavender flowers
- 1/4 cup lemon juice
- 4 cups of sugar
- 1 3oz packet liquid pectin
Infuse with 4 tablespoons dried lavender flowers (make sure you didn't use insecticide on them)
Let this infusion steep for 20 minutes, then strain
Combine together 2 cups of the lavender infusion, lemon juice and the sugar
Bring this to a full boil, stirring non-stop.
Then add 1 packet of liquid pectin and boil for one minute.
Then remove from heat
Fill (5 or 6) 1/2 pint sterile jars and seal
When you add the lemon juice to the lavender infusion, the juice all of a sudden turns a pretty pink. It's really a neat thing to see! This jelly has a very delicate flavor. It tastes just like lavender smells! This jelly can lose it's flavor in a few months. So keep it in a cool, dark place, and use it quickly. I bring a jar to family get togethers along with a lightly herb-ed bread. It complements Rosemary Bread beautifully!
Steps in processing jams & jellies
For more
info on canning jellies and jams, go to:
For another recipe that I posted on this blog Herbes de Provence go to: http://suburban-gardening.blogspot.com/2011_05_01_archive.html
In closing today, I'll leave you with some lavender "factoids".
No comments:
Post a Comment