LAVENDER JELLY RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 14
Steps:
- Preparing the equipment: Before you start preparing your Lavender jelly, place canner rack in the bottom of a boiling water canner. Fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars. Wash jars, lids, and rings in hot soapy water; rinse with warm water. Sanitize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to by used. Preparing the lavender jelly: In a large saucepan over high heat, bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally. Boil Times: 2 minutes - soft gel 4 minutes - medium gel Testing for "jell" thickness - Keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you like, then you know the jelly is ready. If not, mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute. Processing the jelly: Place jars on the elevated canner rack. Lower rack into the canner with the hot water. Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops. Pour the water around the jars and not directly onto them. Cover the canner with a lid. Process in a boiling water canner for 10 minutes (start time when the water returns to a boil).
ROSE PETAL, CHAMOMILE, AND LAVENDAR JELLY
want a recipe for jam that everyone will be talking about, well this is it. Rose pedal/chamomile/Lavender Jelly wonderful on fresh buscuits, homemade toast, scones and as the jam in jam cookies, it is even good over ice cream, or over angelfood cake also a picture of lavender jelly made with 2 cups lavender flowers.
Provided by Stormy Stewart
Categories Jams & Jellies
Time 35m
Number Of Ingredients 6
Steps:
- 1. Thoroughly clean the petals, making sure all of the little bugs aren't in your mixture. Mix them with the chamomile and lavendar, then add the boiling water, to cover all of the ingredients. Cover the pot, let it stand for one hour.
- 2. Strain the floral matter from the liquid twice with a cheesecloth, making sure all that you have is pure liquid. NOTE: The petals, chamomile, and lavendar make an excellent facial poltice for tired eyes and oily skin.
- 3. Add the pectin to the liquid and bring to a boil, then add all of the sugar at once, stirring carefully but quickly. Bring to a rolling boil for one minute, stirring constantly, then remove from heat. Remove as much foam as you can from the top, otherwise, you have funky white clouds in you jelly. Stir for a few minutes, until the mixture starts to cool, then pour into hot, clean jars for canning. Jelly jars with their lids work wonderfully for this. Seal jars. Either by attaching a sealing lid and boil water bath for 15 minutes or with parafin wax. Both work great Or you can simply do this. Let your jelly stand for one hour in the jars, then put them in the fridge to hasten their setting. Depending on the size of your jars, you should have edible jelly one hour after putting them in the fridge.
- 4. The color of you rose petals determines the color of your jelly. With my pink and white primroses, I got a lovely reddish-golden color, and a delicate taste. This jelly complements jasmine tea, as well as lavendar and chamomile, even plain old Lipton.
SOUR CHERRY LAVENDER JELLY
Depending on what type of culinary lavender you use, 1 teaspoon can already give the jelly a pretty intense flavor, so be careful not to add to much.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT15m
Yield 40
Number Of Ingredients 6
Steps:
- Inspect 4 small canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar has a light lavender fragrance. Mix fragrant sugar and cherry juice together in a bowl and stir to dissolve. Strain out larger lavender bits through a fine sieve into a large pot. Stir in pectin.
- Slowly bring cherry juice mixture to a full rolling boil over medium-high heat that does not stop bubbling when stirred. Stir in remaining sugar and return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle jelly immediately into prepared jars and add a small lavender sprig to each glass, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.8 g, Sodium 3.5 mg, Sugar 16.5 g
LAVENDER JELLY
A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit!
Provided by BecR2400
Categories Jellies
Time 1h
Yield 5 half pint jars of jelly
Number Of Ingredients 5
Steps:
- In a large saucepan over high heat bring water just to a boil.
- Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
- After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
- Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
- Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
- Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
- Boil Times:.
- 2 minutes - soft gel.
- 4 minutes - medium gel.
- Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute.
- After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
- Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
- Makes five 1/2 pints.
LAVENDER JELLY
Make and share this Lavender Jelly recipe from Food.com.
Provided by dicentra
Categories Jellies
Time 40m
Yield 5 half pints
Number Of Ingredients 4
Steps:
- In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
- Over high heat, bring the mixture to a boil then add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
- Boil Times:.
- 2 minutes - soft gel.
- 4 minutes - medium gel.
- Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon.
- If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute
- After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
LAVENDER JELLY WITH CHAMOMILE
What a beautiful gift! Having trouble sleeping give this a try. Add to a cup of tea, glass of ice tea, lemonade, sauces, salad dressing, glaze a chicken or salmon, top a fruit tart, or spread on a scone for a delicate sweet flavor. Sweeten a vodka martini with a touch of this and garnish with fresh lavender. Take note: 2 minutes - soft gel which would make this great for easy dissolving into ice teas lemonades.... 4 minutes - medium gel for spreading on anything you desire.
Provided by Rita1652
Categories Jellies
Time 45m
Yield 4-5 1/2 pint jars, 40 serving(s)
Number Of Ingredients 7
Steps:
- Sterilize jars and keep them hot.
- Pour boiling water over lavender and let steep for 15 minutes add tea bag for five. If not adding chamomile steep lavender for full 20 minutes.
- Strain tea into saucepan.
- Stir in 1 1/2 cups additional water, sugar, lemon juice and coloring.
- Heat to a full rolling boil, stirring constantly for 1-2 minutes.
- Pour in pectin and return to a boil.
- Boil hard for 1 minute stirring constantly.
- Remove from heat and skim off foam.
- I add back a couple of lavender buds.
- Just so you can see them in the jar.
- Pour into hot jars or glasses to 1/2 inch of tops.
- Wipe rims with a sterile cloth.
- Screw on tops.
- Place in a water bath for 10 minutes.
- Let sit in pot 5 more minutes with flame off.
- Remove and place in a draft free spot with out tilting.
- Label.
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Reviews 12Estimated Reading Time 8 mins
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