A Good Lavender Jelly Recipe?

I would like to make homemade Lavender Jelly using real


lavender buds and or the essence. Does anyone have a good


recipe for this? or a website?

A Good Lavender Jelly Recipe?
Check out this website. It has everything from Lavender jelly to Lavender lemonade.





http://www.happyvalleylavender.com/laven...
Reply:LAVENDER APPLE JELLY





6 lbs. apples


1 1/2 c. lavender flowers


3 c. sugar





Quarter apples (don't peel or core). Place in large kettle, add lavender. Boil then simmer until apples are tender. Pour into 3 thicknesses of cheesecloth over colander in bowl. Allow juice to drip overnight. Pour 3 cups of juice into large kettle, add sugar. Bring to a rapid boil until a drop on a cold spoon forms a hard film. Pour into sterilized jars and seal. Continue process until all juice is used.
Reply:Lavender Jelly





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 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.





Boil Times:


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.





Makes five 1/2 pints.

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