Jennifer’s Lavender Jelly

Jennifer's Lavender Jelly

Enjoy this awesome lavender jelly which will delight your tastebuds!

½ cup dried edible lavender flowers
4 cups water
1 package fruit pectin
2 tbsp lemon juice
5½ cups sugar

Simmer the flowers in boiling water for 15 minutes.
Take off the heat, cool, and strain through a cheesecloth into a bowl.
The lavender water can be covered and stored for up to 3 days in the refrigerator but has to be cooled.
Prepare jars, lids, and rings for canning.
Whisk lavender water, pectin and the lemon juice in a large saucepan.
Bring to a boil.
Add sugar and return to a full rolling boil.
Boil hard for 1 minute.
Remove from heat and skim off foam.
Put into jars and process in a water bath canner for 10 minutes for either half-pint or pint jars.
Makes about 3 pints or 6 half-pints of jelly.

Prepared, tried and tested by: Jennifer Nowicki‎ 

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This entry was posted in Jams, Pickles and Chutney by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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