Best 6 Lavender Jelly Recipes

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Are you ready to embark on a culinary journey filled with the enchanting taste of lavender? In this article, we will delve into the delightful world of lavender jelly, a unique and fragrant treat that adds a touch of elegance to any occasion. Whether you're a seasoned cook or just starting your culinary adventure, this guide will provide you with all the knowledge and inspiration you need to create a delectable lavender jelly that will tantalize your taste buds and impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

LAVENDER JELLY



Lavender Jelly image

A beautiful lavender jelly that will awaken your senses and delight your tastebuds with pleasure! Wonderful served at Afternoon or High tea with scones, puddings, or cream. It can also be served as an unusual accompaniment to meats, such as lamb or poultry. Or serve as a topping over brie cheese as an appetizer. The sky is the limit!

Provided by BecR2400

Categories     Jellies

Time 1h

Yield 5 half pint jars of jelly

Number Of Ingredients 5

3 1/2 cups water
1/2 cup dried edible lavender flowers
1 lemon, juice of
1 (1 3/4 ounce) box dry pectin or 1 (3 ounce) envelope liquid pectin
4 cups sugar

Steps:

  • In a large saucepan over high heat bring water just to a boil.
  • Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
  • After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
  • Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
  • Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
  • Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
  • 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.

SOUR CHERRY LAVENDER JELLY



Sour Cherry Lavender Jelly image

Depending on what type of culinary lavender you use, 1 teaspoon can already give the jelly a pretty intense flavor, so be careful not to add to much.

Provided by nch

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT15m

Yield 40

Number Of Ingredients 6

2 ½ cups white sugar, divided
1 teaspoon dried lavender blossoms
4 ½ cups homemade sour cherry juice
½ cup water
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
4 sprigs lavender, dry

Steps:

  • Inspect 4 small canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar has a light lavender fragrance. Mix fragrant sugar and cherry juice together in a bowl and stir to dissolve. Strain out larger lavender bits through a fine sieve into a large pot. Stir in pectin.
  • Slowly bring cherry juice mixture to a full rolling boil over medium-high heat that does not stop bubbling when stirred. Stir in remaining sugar and return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle jelly immediately into prepared jars and add a small lavender sprig to each glass, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.8 g, Sodium 3.5 mg, Sugar 16.5 g

LAVENDER JELLY WITH CHAMOMILE



Lavender Jelly With Chamomile image

What a beautiful gift! Having trouble sleeping give this a try. Add to a cup of tea, glass of ice tea, lemonade, sauces, salad dressing, glaze a chicken or salmon, top a fruit tart, or spread on a scone for a delicate sweet flavor. Sweeten a vodka martini with a touch of this and garnish with fresh lavender. Take note: 2 minutes - soft gel which would make this great for easy dissolving into ice teas lemonades.... 4 minutes - medium gel for spreading on anything you desire.

Provided by Rita1652

Categories     Jellies

Time 45m

Yield 4-5 1/2 pint jars, 40 serving(s)

Number Of Ingredients 7

1/4 cup dried lavender blossoms (buds, the flowers before they open)
1 chamomile tea bag (optional)
2 cups boiling water
4 cups sugar
1 lemon (1/4 cup)
3 -5 drops purple food coloring (optional)
3 ounces liquid pectin

Steps:

  • Sterilize jars and keep them hot.
  • Pour boiling water over lavender and let steep for 15 minutes add tea bag for five. If not adding chamomile steep lavender for full 20 minutes.
  • Strain tea into saucepan.
  • Stir in 1 1/2 cups additional water, sugar, lemon juice and coloring.
  • Heat to a full rolling boil, stirring constantly for 1-2 minutes.
  • Pour in pectin and return to a boil.
  • Boil hard for 1 minute stirring constantly.
  • Remove from heat and skim off foam.
  • I add back a couple of lavender buds.
  • Just so you can see them in the jar.
  • Pour into hot jars or glasses to 1/2 inch of tops.
  • Wipe rims with a sterile cloth.
  • Screw on tops.
  • Place in a water bath for 10 minutes.
  • Let sit in pot 5 more minutes with flame off.
  • Remove and place in a draft free spot with out tilting.
  • Label.

LAVENDER JELLY RECIPE - (3.9/5)



Lavender Jelly Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 14

Equipment Needed:
3 1/2 cups water
1/2 cup dried lavender flowers
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered Pectin or 1 pouch (3-ounces) liquid pectin*
4 cups granulated sugar
Large boiling water canning pot with rack
6 to 8-quart non-reactive saucepan
Canning jars
Lids with rings - Rings are metal bands that secure the lids to the jars. The rings may be reused many times, but the lids only once.
Jar Grabber
Jar Funnel
Large spoon and ladle
Jelly Bag or cheesecloth-lined sieve

Steps:

  • Preparing the equipment: Before you start preparing your Lavender jelly, place canner rack in the bottom of a boiling water canner. Fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars. Wash jars, lids, and rings in hot soapy water; rinse with warm water. Sanitize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to by used. Preparing the lavender jelly: In a large saucepan over high heat, bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally. Boil Times: 2 minutes - soft gel 4 minutes - medium gel Testing for "jell" thickness - 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 you like, then you know the jelly is ready. If not, 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. Processing the jelly: Place jars on the elevated canner rack. Lower rack into the canner with the hot water. Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops. Pour the water around the jars and not directly onto them. Cover the canner with a lid. Process in a boiling water canner for 10 minutes (start time when the water returns to a boil).

LAVENDER APPLE JELLY



Lavender Apple Jelly image

Make and share this Lavender Apple Jelly recipe from Food.com.

Provided by Alia55

Categories     Jellies

Time 30m

Yield 4 jars

Number Of Ingredients 3

6 lbs apples
1 1/2 cups lavender flowers
3 cups sugar

Steps:

  • Quarter apples (don't peel or core).
  • Place in large kettle, add lavender.
  • Bring to a boil and then simmer until apples are tender.
  • Pour into 3 thicknesses of cheesecloth over colander in bowl and allow the juice to drip overnight.
  • Pour 3 cups of juice into large kettle, add sugar.
  • Bring to a rapid boil until a drop on a cold spoon forms a hard film.
  • Pour into sterilized jars and seal.
  • Continue process until all juice is used.

Nutrition Facts : Calories 934.6, Fat 1.2, SaturatedFat 0.2, Sodium 6.8, Carbohydrate 244, Fiber 16.3, Sugar 220.6, Protein 1.8

LAVENDER JELLY



Lavender Jelly image

Make and share this Lavender Jelly recipe from Food.com.

Provided by dicentra

Categories     Jellies

Time 40m

Yield 5 half pints

Number Of Ingredients 4

3 1/2 cups water
1/2 cup dried lavender flowers
1 lemon, juice of (approximately 1/4 cup)
1 (1 1/2 ounce) box powdered pectin 4 cups sugar

Steps:

  • In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
  • Over high heat, bring the mixture to a boil then add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
  • 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. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Tips for Making the Perfect Lavender Jelly:

  • Use fresh lavender flowers. Freshly picked lavender flowers are more flavorful than dried flowers. Choose lavender blossoms that are just starting to open, as these will have the best flavor.
  • Use a good quality honey. The honey you use will greatly affect the flavor of your jelly, so choose a honey that you enjoy the taste of. Wildflower honey or lavender honey are both good choices.
  • Don't overcook the jelly. Overcooked jelly will be tough and chewy. Cook the jelly until it reaches a temperature of 220°F (105°C), or until a small dollop of jelly placed on a cold plate wrinkles when pushed with your finger.
  • Let the jelly cool completely before storing it. This will help the jelly to set properly.
  • Store the jelly in a cool, dark place. Jelly can be stored in the refrigerator for up to 2 months, or in the freezer for up to 1 year.

Conclusion:

Lavender jelly is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for spreading on toast, biscuits, or scones. It can also be used as a glaze for roasted chicken or pork, or as a filling for pies and tarts. With its beautiful purple color and delicate floral flavor, lavender jelly is sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!

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