Lavender Jelly


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]


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