Ingredients for Lavender Jelly
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How to Make Lavender Jelly
- Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves completely.
- Add the lavender buds and lemon juice to the sugar syrup. Bring to a gentle simmer, stirring occasionally, for about 10 minutes. Do not boil vigorously.
- Remove from heat and let the mixture steep for 30 minutes, allowing the lavender to infuse its flavor and aroma into the syrup.
- Strain the syrup through a fine-mesh sieve or cheesecloth, pressing gently to extract as much liquid as possible. Discard the lavender buds.
- Return the strained syrup to the saucepan and bring to a gentle simmer again.
- In a separate bowl, combine the powdered pectin and sugar. Gradually whisk this mixture into the simmering syrup, ensuring no lumps form.
- Continue to simmer for about 1 minute, stirring constantly, until the mixture thickens slightly.
- Remove from heat and skim off any foam that forms on the surface.
- Ladle the hot jelly into sterilized jars, leaving about 1/2 inch of headspace.
- Wipe the rims of the jars clean, seal tightly, and process in a boiling water bath for 10 minutes to ensure proper sealing (optional, but recommended for longer shelf life).
- Allow the jars to cool completely. You should hear a 'pop' sound as the jars seal. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
639g
Fat
0g
Carbs
56g
