It feels like forever since I’ve done any canning (although in reality, I canned some garlic dipping sauce yesterday – which reminds me that I need to blog that recipe), and honestly, it kind of has been. I’ve been caught up in working outside of the home, an hour away, which doesn’t really lend itself to a lot of time spent in the kitchen. Our quarterly food swap is coming up, and I wanted something new to bring to the table, so of course I pulled out all of my canning cookbooks and started perusing the amazing sounding recipes. In Better Homes and Gardens 2014 Canning (Special Interest), I came across a Lemon Lavender Jelly which sounded just amazing. And, being me, I had to switch it up a bit because 1) I don’t like liquid pectin (it never sets correctly for me) and 2) my lavender has rose petals mixed into it (food grade leftovers from my daughter’s wedding). Also, I doubled it (because seriously, who uses half of a package of pectin?)
It’s quite pretty. And it tastes absolutely amazing.
- 2¾ cups boiling water
- 1½ cups lemon juice
- 2 tbsp dried lavender and rose petals, lightly crushed
- 8½ cups sugar
- 1 pkg powdered pectin
- Combine boiling water, lemon juice, lavender
flowers,and rose petals. Let stand for 20 minutes. Strain the solids through a fine mesh sieve, discarding solids.
- In a heavy pot, combine juice and powdered pectin, stirring well. Bring to a rolling boil over medium-high heat. Add
insugar, stirring well, and bring back to a rolling boil. Boil hard for two minutes, stirring constantly. Remove from heat.
- Skim foam with a metal spoon.
- Ladle hot jelly into hot, sterilized 8-ounce jars, leaving ¼” headspace. Wipe jar rims. Adjust lids and bands.
- Process filled jars in a boiling water canner for 5 minutes (start timing when water returns to a boil). Remove from heat and let cool in water for 10 minutes.
- Remove jars and let cool.