2 cups Water
3/8 cup dried Lavender Buds*
2 Tbsps. White Vinegar or Lemon Juice
4 cups Sugar
1 three-ounce pouch liquid Pectin
Bring the 2 cups of Water to a boil; remove from heat and add the Lavender.
Steep for 20 minutes and strain.
Combine the Lavender Water, Vinegar and Sugar in a large heavy saucepan.
Bring to a boil, stirring constantly, until the Sugar is dissolved. (about 5 minutes)
Add the Pectin, return to a boil and boil for one minute.
Remove from the heat and skim off the foam.
Pour into hot sterilized jars and seal. Turn the jars upside down on a clean towel, until cooled. Tighten the lids and wipe off the jars.
Yield: Approx. 2 pints
To Prepare the Jars:
Thoroughly wash the jars with soapy water. Rinse well. Cover with water, bring to a boil and boil for 10 minutes. Boil the seals and rings for 3 minutes.
Use tongs to remove from the hot water; be sure to drain all the water out before filling with the jelly. Fill 1 jar at a time and be sure to wipe off the rims before sealing.
[amazon ASIN=”B000RRJVPG”]* May be purchased at Culinary Stores[/amazon]