Lavender Jelly

Lavender Jelly

3

1⁄2 cup dried edible lavender flowers

4 cups water

1 package fruit pectin

2 tbsp lemon juice

5 ½ cups sugar

1. Simmer the flowers in boiling water for 15 minutes.

2. Take off the heat, cool, and strain through a cheesecloth into a bowl.

3. The lavender water can be covered and stored for up to 3 days in the refrigerator but has to be cooled.

4. Prepare jars, lids, and rings for canning.

5. Whisk lavender water, pectin and the lemon juice in a large saucepan.

6. Bring to a boil.

7. Add sugar and return to a full rolling boil.

8. Boil hard for 1 minute.

9. Remove from heat and skim off foam.

10. Put into jars and process in a water bath canner for 10 minutes for either half-pint or pint jars.

11. Makes about 3 pints or 6 half-pints of jelly.