Delight your taste buds with the exquisite flavor of lavender jelly made with fresh lavender blossoms. Lavender, known for its calming and aromatic properties, adds a unique twist to this sweet treat. Imagine spreading this homemade delicacy on warm toast or using it as a delightful accompaniment to scones and pastries.
Creating lavender jelly with fresh lavender blossoms allows you to experience the true essence of this fragrant herb. The vibrant purple hues and delicate floral notes infuse the jelly, creating a sensory delight that is both visually appealing and tantalizing to the palate.
Using fresh lavender blossoms ensures that you capture the full flavor profile of this beautiful plant. The natural oils released from the petals during the cooking process impart a subtle yet distinctive taste that cannot be replicated with dried lavender alone.
Whether you are an avid foodie looking to explore new flavors or simply someone who appreciates the finer things in life, lavender jelly made with fresh lavender blossoms is sure to impress. Its elegant and sophisticated taste will elevate any culinary creation, making it a versatile addition to your pantry.
Indulge in this exquisite delicacy and let yourself be transported to fields of blooming lavender with every spoonful. Elevate your culinary repertoire by incorporating this unique ingredient into your next culinary adventure – you won’t be disappointed!
Lavender Jelly Uses:
- On toasted bread or english muffins
- Ice cream topper
- Crackers and brie topper
- Glaze for planked salmon
- Stir in tea, coffee or lemonade for an “instant” lavender drink
- Exquisite charcuterie board accompaniment
Ingredients
- 2 Cups Fresh Lavender Blossoms
- 3 1/2 Cups Water
- 1 Fresh Lemon
- 1 3/4 Ounces Powdered Pectin
- 4 Cups Sugar
Instructions
- Use a potato peeler to peel the rind off of the lemon. Set rind aside. Juice the lemon. Set juice aside.
- Boil water in a large saucepan. Once water reaches a rolling boil, turn off heat source. Add fresh lavender and stir to submerge lavender. Steep 10 minutes and add lemon juice, which will turn the lavender water a magenta color. Steep another 10 minutes and stir in lemon rinds. The final steep will be another 20 minutes.
- After the 40 minute steep, strain out the lavender and lemon rinds in a fine mesh sieve. The resulting water will be referred to as "lavender water."
- Place lavender water in saucepan and dissolve pectin in the warm lavender water. Bring pectin and lavender water to a rolling boil over high heat. Stir in sugar and continue to stir until the sugar is dissolved. Boil 2 minutes for a soft gel or up to 4 minutes for a medium gel.
- After boiling, transfer the jelly into hot sterilized half pint or pint jars. Fill to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and secure the ring onto the jars.
- Use a water bath canning method linked in the notes. Process in water bath for 15 minutes.
- Store in a cool, dry, dark area and use within one year.
Buy the Cookbook or Grow Your Own Culinary Lavender & Herbs!
All lavender and herb plants come with extensive growing and care instructions + recipes. These herbs may be grown inside during the winter and then planted outside during the summer.
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