Foods | Cooking
Hints & Tips
exotic and gorgeously pretty lavender jelly will truly delight your
taste buds with pleasure. In fact, you will absolutely LOVE the taste! This
jelly would be wonderful served as a dessert with ice cream, pudding, or
cream. It can also be served as an unusual accompaniment to meats, such as
lamb or poultry. How about serving it over brie cheese as a wonderful
appetizer? Let your imagination be your guide!
Check out Linda's
Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.
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Lavender Jelly - How To Make Lavender Jelly:
Jams and Jellies,
Yields: five (1/2 pints)
Prep time: 20 min
Cook time: 30 min
3 1/2 cups water
1/2 cup dried
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
* Pectin is a natural substance found in fruit that enables fruit juice to set up and form
a gel. Pectin is available at grocery stores, especially during the canning season of spring through late summer.
Large boiling water canning pot with rack
6 to 8-quart non-reactive saucepan
Lids with rings - Rings are metal bands that secure the lids to the jars. The rings may be reused many times, but the lids only once.
Large spoon and ladle
Jelly Bag or cheesecloth-lined sieve
Preparing the equipment: Before you start preparing your Lavender jelly, place canner rack in the bottom of a boiling water canner. Fill the canner
half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will
be 1 to 2 inches over the top of the filled jars. Wash jars, lids, and rings in hot soapy water; rinse with warm water.
Sanitize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the
jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water
until they are ready to by used.
Preparing the lavender jelly: 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 - 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.
Processing the jelly: Place jars on the elevated canner rack. Lower rack into the canner with the hot water. Add more boiling water, if needed, so the water level is at
least 1 inch above the jar tops. Pour the water around the jars and not directly onto them. Cover the canner with a lid. Process in a boiling water canner for 10 minutes
(start time when the water returns to a boil). Adjust processing time according to altitude chart below.
Altitude Adjustments for Boiling Water Bath Canner
Altitude In Feet
Increase Processing Time
1,001 to 3,000
3,001 to 6,000
6,001 to 8,000
8,001 to 10,000
After 10 minutes, remove jars with a jar lifter and place jars upright on a towel or cooling rack to cool completely. Leave at least one inch of space between the jars during cooling.
Avoid placing the jars on a cold surface or in a cold draft. Let the jars sit undisturbed while they cool, from 12 to 24 hours.
Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
After jars cool, check seals by pressing middle of lid with your finger (if lid springs back, lid is not sealed and refrigeration is necessary).
Put any unsealed jars in the refrigerator and use first.
Label jars and store the sealed jars in a a cool, dry, dark place up to 1 year. Refrigerate any open jars up to 3 weeks.
Makes five 1/2 pints.
Answers to Jelly Making Questions
Why should cooked jelly be made
in small batches?
If a larger quantity of juice is used, it will be
necessary to boil it longer thus causing loss of flavor,
darkening of jelly, and toughening of jelly. It really
doesn't work. Trust me; I've tried many times!
Should jelly be boiled slowly or rapidly?
It should be boiled rapidly since long, slow boiling
destroys the pectin in the fruit juice.
do I do if there's mold on my jellied fruit product?
Discard jams and jellies with mold on them. The mold
could be producing a mycotoxin (poisonous substance that
can make you sick). USDA and microbiologists recommend
against scooping out the mold and using the remaining
jam or jelly.
Remaking Soft Jellies
This information was extracted from the
Complete Guide to Home Canning, Agriculture
Information Bulletin No. 539, USDA. Revised 1994
Measure jelly to be re-cooked.
Work with no more than 4 to 6 cups at a time.
To Remake With Powered Pectin
For each quart of jelly, mix 1/4 cup sugar, 1/2 cup
water, 2 tablespoons bottled lemon juice, and 4
teaspoons powdered pectin. Bring to a boil while
stirring. Add jelly and bring to a rolling boil over
high heat, stirring constantly. Boil hard 1/2 minute.
Remove from heat, quickly skim foam off jelly, and fill
sterile jars, leaving 1/4-inch headspace. Adjust new
lids and process as recommended in Table 1. For more
information on how to sterilize jars see
"Sterilization of Empty Jars".
To Remake With Liquid Pectin
For each quart of jelly, measure 3/4 cup sugar, 2
tablespoons bottled lemon juice, and 2 tablespoons
liquid pectin. Bring jelly only to boil over high heat,
while stirring. Remove from heat and quickly add the
sugar, lemon juice, and pectin. Bring to a full rolling
boil, stirring constantly. Boil hard for 1 minute.
Quickly skim off foam and fill sterile jars, leaving
1/4-inch headspace. Adjust new lids and process as
recommended in Table 1.
To Remake Without Added Pectin
For each quart of jelly, add 2 tablespoons bottled
lemon juice. Heat to boiling and boil for 3 to 4
minutes. Use one of the tests described on page 5 to
determine jelly doneness. Remove from heat, quickly skim
off foam, and fill sterile jars, leaving 1/4-inch
headspace. Adjust new lids and process as recommended in
Table 1. Recommended process
time for Remade Soft Jellies
in a boiling-water canner.
Process Time at
Style of Pack
0 - 1,000 ft
1,001 - 6,000 ft
Above 6,000 ft
Half-pints or pints