Lavender Jelly
Delight your senses with this elegant Lavender Jelly, a culinary treasure that captures the delicate floral essence of dried lavender. Perfect for elevating your breakfast or afternoon tea, this jelly boasts a subtle sweetness balanced with a hint of citrusy brightness from fresh lemon juice. Crafted with just a handful of simple ingredients, this recipe is a celebration of nature’s finest flavors. Infused lavender water creates the base for this eye-catching jelly, which can be enhanced with a drop of purple food coloring for a vibrant, jewel-like hue. With minimal prep time and straightforward canning instructions, it's ideal for both experienced preservers and beginners. Spread it on warm scones, pair it with creamy cheeses, or gift it as a homemade treat—this lavender-infused delicacy is sure to impress!
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Recipe Information
Ingredients
- 1 tablespoon Dried culinary lavender
- 2.5 cups Water
- 2 cups Granulated sugar
- 3 tablespoons Liquid pectin
- 2 tablespoons Lemon juice
- 2 drops Purple food coloring (optional)
Instructions
In a medium saucepan, bring the water to a boil. Remove from heat and add the dried culinary lavender to steep for 10 minutes.
Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl to remove the lavender buds. Discard the buds and pour the infused liquid back into the saucepan.
Add the granulated sugar and lemon juice to the saucepan with the lavender-infused liquid. Stir well to combine and bring the mixture to a boil over medium-high heat, stirring frequently.
Once boiling, add the liquid pectin to the pan while stirring constantly. Allow the mixture to boil hard for 1 minute, continuing to stir the entire time.
If desired, add 1-2 drops of purple food coloring to enhance the lavender hue of the jelly.
Remove the saucepan from heat and skim off any foam that forms on the surface.
Carefully ladle the jelly into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
Seal the jars with sterilized lids and process in a boiling water bath for 5 minutes to ensure proper sealing and preservation.
Allow the jars to cool completely. Once cooled, check the seals by pressing on the lids—if they don’t move, the jar is sealed. Store sealed jars in a cool, dark place for up to one year. Refrigerate after opening.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 25 mg | 1% | |
| Total Carbohydrate | 404.1 g | 147% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 400.8 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
