We made Lavender Jelly with some dried lavender we purchased at Lavender by the Bay farm in East Marion, NY. We used this recipe from What's Cooking America. It was our first experience using a jelly recipe and we were pleasantly surprised by how fast and easy it was. Shortbread cookies to follow!
Lavender Jelly from What's Cooking America.
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 granulated 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.
2 minutes - soft gel
4 minutes - medium gel
Testing for jell thickness - place a plate in the freezer for 5 minutes, then spoon a small amount of the mix onto the plate and return it to the freezer for 2 minutes. If it thickens up to the consistency you like, then the jelly is ready. If not, simmer for another minute or two.
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. Boil in water bath for 5 minutes. Remove jars with tongs and set on a towel for 12 hours. Make sure that ever lid has sealed. If any are still raised, store in the refrigerator and use right away.
Makes six 1/2 pints.