The essence of fresh lavender flowers is captured in the distinctive and aromatic preserve known as lavender jelly. It makes a delicious addition to your tea or breakfast spread.
Ingredients: 4 cups of fresh lavender flowers. 4 cups of water. 1/4 cup of fresh lemon juice. 1 package 1.75 oz fruit pectin. 5 cups of granulated sugar.
Instructions: Rinse the fresh lavender flowers thoroughly and remove any stems or leaves. In a large saucepan, combine the lavender flowers and water. Bring to a boil and let it simmer for 10 minutes, stirring occasionally. Strain the lavender-infused water through a fine-mesh sieve or cheesecloth into a large pot, discarding the lavender flowers. Add the fresh lemon juice and fruit pectin to the lavender-infused water. Stir well to combine. Bring the mixture to a boil over high heat, stirring constantly. Once boiling, add the granulated sugar all at once, stirring continuously until the sugar has completely dissolved. Boil the mixture for 1-2 minutes, or until it reaches the desired consistency. You can perform a gel test by placing a small amount of the mixture on a chilled plate and seeing if it sets. Skim off any foam that forms on the surface of the jelly. Remove the pot from the heat and let it cool for a few minutes. Pour the lavender jelly into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars with lids and rings. Process the jars in a boiling water bath for 10 minutes to ensure proper preservation. Allow the lavender jelly to cool and set at room temperature for 24 hours before storing in a cool, dark place. Enjoy your homemade lavender jelly on toast, scones, or as a delightful condiment!
Prep Time: 30 minutes
Cook Time: 20 minutes
société internationale d’ergologie
