August 27, 2012

Honey Lemon Lavender Jelly

I imagine this would be delicious mixed into plain yogurt for a light, lemony treat. I based my recipe from Canning with Kids, which is appropriate for me except I'm in the singular form of that phrase. This makes a small batch, perfect for a few gifts and a few to keep.


Honey Lemon Lavender Jelly
2 cups honey
1 cup sugar
2/3 cup freshly squeezed lemon juice, strained
2 tsp. finely grated lemon zest
3/4 cup water
1/4 cup fresh lavender flowers
3 oz. liquid pectin

Using a non-reactive pot, bring the water to a boil, add the lavender and cover with a lid. Lower heat, and let simmer for 5 minutes. Remove from heat, and steep for 30 minutes to overnight.

Strain and measure 1/2 cup of the lavender brew, and place in your preserving pot. Add honey, sugar, lemon juice and lemon zest to your preserving pot. Bring to a boil over medium heat. Stir in pectin, and continue to stire frequently until it reaches a full rolling boil that cannot be stirred down. Boil hard for exactly one minute (boiling longer risks breaking the gel).

Remove from heat and stir. Pour the jelly into hot, sterilized jars, leaving 1/4 inch headspace.Wipe the rims, and seal the jar. Process in a hot water bath for five minutes. Makes 2 pints.

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