Tuesday, August 9, 2011

Lavender Jelly

Every so often at the Market, the vendors are shuffled from their usual spaces. Last week a lavender farm showed up in the place where the Young Entrepreneurs tables usually are. While she had some very nice soap with lavender bits in it, she also had big bunches of fresh cut flowers.

I looked all over the internet for what to do with the flowers. Since they were culinary instead of ornamental, I though I should cook something with them. I found a recipe for jelly that used dry flowers, but since I didn't want to wait for them to dry, I used a bit more of the fresh flowers.

I think it turned out very nice! I doubled this recipe to get 24 of the cute 4 ounce jars.


Lavender Jelly

3 1/2 cups water
2 cups fresh lavender flowers
juice of 1 lemon (1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar

Prepare a waterbath canner, and 5 half pint jars and lids, as directed in the pectin instructions.
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in lavender flowers, and let steep for 20 minutes. Strain mixture through a wire mesh strainer into a deep pot. Discard the flowers. Stir in lemon juice and pectin, and continue stirring until the pectin is dissolved.
On high heat, bring the mixture to a boil, and add sugar. When the mixture returns to a hard rolling boil, continue boiling for 2 minutes.
Remove from heat and transfer the jelly into hot sterilized jars. Filling them to within 1/4 inch of the top, wiping any spills off the top. Put on lids and rings. Process in the waterbath canner for 10-15 minutes.
Makes five 1/2 pints.

8 comments:

  1. Hi! I ran into you at the Astoria Market a few Sundays back; you told me about your goats, and how they sometimes kick you.

    I really, really enjoy your blog. You write very well, and have wonderful things to write about!

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  2. I love this recipe. I no longer have fresh lavender but I do have dried culinary lavender that I can use. Great news!

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    Replies
    1. I have made this jelly with the dried blossoms several time with great success. I just let mine steep for about 2-3 hrs instead. I just love this jelly! It has a delicate, yet distinctive taste.

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    2. I have made this jelly with the dried blossoms several time with great success. I just let mine steep for about 2-3 hrs instead. I just love this jelly! It has a delicate, yet distinctive taste.

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  3. How did you get that pretty color? I tried a recipe very similar and got c,ear water that smelled good tasted nasty.

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  4. How did you get that pretty color? I tried a recipe very similar and got c,ear water that smelled good tasted nasty.

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  5. Hello, I have tried this recipe twice and both times I end up with lavender syrup not jelly. I follow exactly what you posted and I cannot get mine to become jelly. Any suggestions?

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    Replies
    1. Hi Heather, having suffered many jars of syrup, I think I can help.
      PATIENCE is key... none of the recipes I ever make are reliable when it comes to how long you should cook the jelly... it's a nice field marker, but a guess, at best.
      CANDY THERMOMETER! A vital tool... when that stuff reaches 220 degrees (F) you're there!
      The Spoon thing... scoop a spoonful of boiling jelly and let it dribble back into the pot from about eye level... when it starts to look like boogers toward the last few drops) you're in business.
      Hope this was helpful

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