Lavender Jelly Recipes

LAVENDER JELLY RECIPE - (3.9/5)

Steps:

• 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. Boil Times: 2 minutes - soft gel 4 minutes - medium gel Testing for "jell" thickness - 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 you like, then you know the jelly is ready. If not, 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).

LAVENDER JELLY

Steps:

• Place your jars, lids and rings in the oven and preheat the oven at 210 degrees F until you are ready to use the jars. This is important as you should place room temperature jars into boiling water.
• Fill the bottom of the water bath canner with water and place on the stovetop.
• In your saucepan, add the water and bring to a boil. Remove from heat and stir in the dried lavender flowers.
• Allow the lavender to steep, in the water, for 20-25 minutes.
• Strain the buds and compost/toss. Keep the strained water and add your lemon juice and pectin and stir well to combine.
• Bring the mixture to a boil over high heat stirring frequently. Add sugar and continue to stir to combine. Once the jelly returns to a boil, allow it to boil for 2-4 minutes (see chart below), stirring frequently.
• Testing the jelly: put a cereal spoon in a cup of ice water; take a spoon of the jelly and allow it to come to room temp on the spoon. If it results in a consistency that you are happy with, then the jelly is ready to be canned. If not, stir in a tsp or more of pectin and bring to a boil for an additional minute or two.
• Place jars in your water bath canner on an elevated rack. Lower the rack into the canner with the hot water. Add water around the jars so that the water covers the jars by at least 1" (jars should not be touching). Cover the canner with the lid. Process the jars in your water bath canner for 10 minutes - the time starts when the water starts to boil.
• After the jars have processed, carefully remove them from the water bath canner and allow them to stand upright on a towel as they cool. Let the jars sit, undisturbed for up to 24 hours. As they cool, the jars will seal (and you will hear a "ping") - avoid pushing the lid down on the center of the jar until the jars are completely cooled. The jelly may take up to 24 hours to set.
• Once the jars are cooled, check the seal by pushing the middle of the lid with your finger - it should not bounce back. If it does, the jars are not sealed and will need to be reprocessed. If you don't want to reprocess, you can refrigerate those jars and use them first.
• Once the jars are cooled, check the seal by pushing the middle of the lid with your finger - it should not bounce back. If it does, the jars are not sealed and will need to be reprocessed. If you don't want to reprocess, you can refrigerate those jars and use them first.
• Label your jars and store in a cool pantry for up to 12 months. Once opened, refrigerated jars may be used within 3 weeks..

LAVENDER JELLY

Steps:

• 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 then add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
• Boil Times:.
• 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
• After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

SOUR CHERRY LAVENDER JELLY

Steps:

• Inspect 4 small canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar has a light lavender fragrance. Mix fragrant sugar and cherry juice together in a bowl and stir to dissolve. Strain out larger lavender bits through a fine sieve into a large pot. Stir in pectin.
• Slowly bring cherry juice mixture to a full rolling boil over medium-high heat that does not stop bubbling when stirred. Stir in remaining sugar and return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle jelly immediately into prepared jars and add a small lavender sprig to each glass, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.