By Nomad Chef
Lavendar Jelly
6 steps
Cook:1h
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.
Updated at: Thu, 17 Aug 2023 14:06:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
114
High
Nutrition per serving
Calories655.5 kcal (33%)
Total Fat0.1 g (0%)
Carbs169.8 g (65%)
Sugars159.8 g (178%)
Protein0.1 g (0%)
Sodium21.5 mg (1%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
In a large saucepan over high heat bring water just to a boil.
Step 2
Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
Step 3
After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
Step 4
Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
Step 5
Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
Step 6
Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
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