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Lavender jelly

3 1/2 cups water
1 1/2 cup dried whole lavender flower heads, stalks removed
Juice of 1 lemon (approximately 1/4 cup)
70g dry pectin mix (e.g King's "Jam setting mix")
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 at least 20 minutes, or even overnight. Strain mixture into a deep saucepan, discarding the lavender flowers. Add lemon juice and pectin and stir till 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 minutes (soft gel) or 4 minutes (medium gel), stirring occasionally.

Boil Times:
2 minutes - soft gel
4 minutes - medium gel
Transfer into hot sterilized jars and seal. Ideally leave for at least 1 month before using to allow the flavour to develop.

Makes 5 cups.

from http://whatscookingamerica.net/LavenderJelly.htm and http://www.happyvalleylavender.com/lavender_recipes.html