Homemade jellies are a nifty way to add flavor to toast or biscuits. Mot jellies today are made with berries but our foremothers were more creating with the flavors they preserved. This recipe combines the sweetness of lavender with the tartness of lemons. You’ll be pleasantly surprised at the results.
Lavender Herb JellyCourse: Breakfast
3 1/2 cups water
1/2 cup dried lavender
zest from 1 lemon
1 lemon – juiced
1 box dry pectin
4 cups sugar
- Using a vegetable peeler or zester, remove the outer edge of the lemon peel. Slice in half and squeeze the lemon to remove the juice.
- In a saucepan over high heat, bring the water to a boil. Remove the pan from the heat, and stir in the dried lavender and lemon zest. Cover and allow to steep for 20 – 30 minutes.
- Using a fine mesh strainer, remove the lavender and lemon and throw away. Stir in the fresh lemon juice and pectin until the pectin has all dissolved.
- Turn the heat back up to high and bring the mixture to a full boil. Pour in the sugar to the boiling mixture.
- Once the mixture heats up to a boil again, allow to boil for 2-4 minutes to thicken.
- While still hot, transfer the liquid into jars, fill them leaving 1/4 inch space at the top. Place the lids on the jars, and then put the jellies into a hot water bath to set for 20 minutes.
- Remove from water bath and allow the jelly to cool before you serve or put away to store for later.