Lavender Jelly Recipe

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 granulated sugar Preparation: 1. In a large saucepan over high heat bring water just to a boil.

2. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes.

3. 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. 4. 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 5. 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 6. After boiling, transfer the lavender 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) This is a delicious recipe is great for a food gift or to have something unique in you canning cupboard. It has a very sweet yet unique flavor. This is not your grandmother's average jelly. Serving suggestions: serve over cream cheese with crackers as an appetizer or serve with the eggless/whole wheat sponge cake (recipe posted previously).