Yield: 3-4 Half Pints
½ Cup Lavender Buds
3 ½ Cups Water
¼ Cup Fresh Lemon Juice
1 Box Powdered Pectin (1¾ Oz.)
4 Cups Granulated Organic Cane Sugar
1 Teaspoon Lavender Sea Salt
1 Teaspoon Ground Pink Peppercorns
3 Drops Each, Red and Blue Food Coloring (Optional)
We grow a lot of lavender at the farm and use it frequently in our recipes. We love the fresh, floral nuance it gives to some of our fruit jams, so we wanted to take it one step further and see if we couldn’t make a jelly where lavender was the star of the show. This recipe is the result. Once you have tasted it for yourself, you are going to wonder how on earth you could have missed out on this beauty until now. Like all our jams and jellies, we process this one in a water bath. But don’t let the idea of ‘canning’ scare you. Cooks have been making and canning their own jams and jellies for generations; we think it’s time that chefs be able to join in the fun. It isn’t difficult, especially with the new automatic canning systems that are on the market today. But most importantly, the freshness and flavor are worth the effort. This one will surely prove it to you!
Place water in a large saucepan placed over high heat. Bring to a boil, remove from heat, and add lavender buds. Stir to combine and let steep for 20 minutes. Pour lavender water into a large kettle, straining to remove the buds in the process.
Add lemon juice and pectin to the strained water. Stir until the pectin has dissolved completely. Turn heat to high, and bring mixture to a rolling boil. Add sugar and stirring frequently, return mixture to a rolling boil. Boil for 2-4 minutes, depending on desired consistency (2 minute for a thinner consistency, 4 minutes for a firmer gel). Stir in food coloring (if using), pour into prepared jars, and process according to manufacturer’s instructions.