Ingredients for Lavender Jelly With Chamomile
- Dried Lavender Blossoms
- Chamomile Tea Bag
- Boiling Water
- 1 ½ cups granulated sugar
- Lemon
- Food Coloring
- Liquid Pectin
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How to Make Lavender Jelly With Chamomile
- Sterilize jars and keep them hot in a low oven (around 200°F) or on a warming rack.
- In a heatproof bowl or cup, pour 1 cup of boiling water over 1/4 cup dried culinary lavender buds. Add 1 chamomile tea bag. Steep for 15 minutes.
- If omitting chamomile, steep lavender for 20 minutes.
- Strain the lavender and chamomile infusion through a fine-mesh sieve lined with cheesecloth into a saucepan. Discard solids.
- Stir in 1 ½ cups additional water, 1 ½ cups granulated sugar, ¼ cup lemon juice, and a few drops of food coloring (optional, for a more vibrant purple).
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly for 1-2 minutes until the sugar dissolves completely.
- Stir in 1 box (1.75 oz) powdered pectin. Return to a boil.
- Boil hard for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Gently stir in a few extra lavender buds (optional, for visual appeal).
- Carefully pour the hot jelly into the sterilized jars, leaving ½ inch of headspace.
- Wipe jar rims with a clean, damp cloth.
- Securely screw on the lids.
- Process in a boiling water bath for 10 minutes.
- Turn off heat and let the jars sit in the water bath for an additional 5 minutes.
- Remove jars and let cool completely on a towel, undisturbed, away from drafts.
- Check for proper sealing. Press down on the center of each lid. A sealed jar will not flex.
- Label and store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
80g
Fat
0g
Carbs
6g