Lavender Jelly is an exotic and gorgeously pretty jelly that will truly delight your taste buds with pleasure. In fact, you will absolutely LOVE the taste of this Lavender Jelly!
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 and Jelly Recipes for more great ideas.
- Large boiling water canning pot with rack
- 6 to 8- quart non-reactive saucepan
- Canning jars
- 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.
- Jar Grabber
- Jar Funnel
- 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
1,001 to 3,000 feet - 5 minutes
3,001 to 6,000 feet - 10 minutes
6,001 to 8,000 feet - 15 minutes
8,001 to 10,000 feet - 20 minutes
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.
What 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:
The following 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. 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 head space. Adjust new lids and process as recommended.
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. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch head space. Adjust new lids and process as recommended.
Categories:Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Culinary Lavender Gelatin & Pectin Recipes Jams and Jellies