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We have carefully chosen three types of Lavandula angustofolia for our jelly: Munstead, Vera and Hidcote. The taste is perfectly blended floral, herbal and sweet flavors. Munstead provides the floral notes. Vera provides the herbal notes. Hidcote Blue provides the sweet notes.

We have two "secret" ingredients for the lavender blossom jelly:

• Lavender Extract:  alcohol extract using buds
• Lavender Distilled Water:  buds and blossoms distilled in our artisian well water

Both are made using the Munstead, Hidcote and Vera Blend.  This helps "reinforce" the lavender flavor blend without being "overpowering."

It takes a full 4 cups of blossoms to make one dozen 4 ounce jars Lavender Blossom Jelly. To give you an idea, it takes about 45 minutes to an hour to hand harvest, (no gas or electric tools used for harvesting,) just to get 4 cups of fresh lavender blossoms.

Then you have the time involvement for preparing the jars for canning, preparing the lavender blossom water, making and canning the jelly.

It is intense to make lavender blossom jelly especially on a hot day!

The process is complex. The taste is complex. The name just had to be complex! We decided to call it "confit" which is French for "preserves" instead of jelly. We have had such rave reviews that we did decide to resurrect the confit annually.

It is only available for purchase at markets and on our farm while supplies last!

SO MANY USES!

• Stir in Lemonade, Iced Tea or Coffee
• Yogurt or Ice Cream Topper
• Pairs Well With:  Crackers and a Good "Stinky Cheese."  Think Brie, Swiss, Blue!
• Bougie Addition to Your Charcuterie Board
• Glaze for Your Plank Salmon
• Toast, Waffles or Pancake Spread (how could we forget the obvious?)