Enjoy this awesome lavender jelly which will delight your tastebuds!
½ cup dried edible lavender flowers
4 cups water
1 package fruit pectin
2 tbsp lemon juice
5½ cups sugar
Simmer the flowers in boiling water for 15 minutes.
Take off the heat, cool, and strain through a cheesecloth into a bowl.
The lavender water can be covered and stored for up to 3 days in the refrigerator but has to be cooled.
Prepare jars, lids, and rings for canning.
Whisk lavender water, pectin and the lemon juice in a large saucepan.
Bring to a boil.
Add sugar and return to a full rolling boil.
Boil hard for 1 minute.
Remove from heat and skim off foam.
Put into jars and process in a water bath canner for 10 minutes for either half-pint or pint jars.
Makes about 3 pints or 6 half-pints of jelly.
Prepared, tried and tested by: Jennifer Nowicki
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