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Add a touch of elegance to your pantry with this lavender-infused jelly. Sublimely floral and subtly sweet, it's a foodie experience in every spoonful. Ideal for spreading on scones during afternoon tea or giving as a sophisticated gift. Pure, edible tranquility!
Begin by steeping the dried culinary lavender in water. Place 1/4 cup of dried lavender in 2 1/2 cups of boiling water, cover, and let it steep for 20 minutes.
Strain the lavender infusion through a fine mesh sieve lined with cheesecloth into a large pot, discarding the solids. You should have about 2 cups of lavender tea.
Add 4 cups of granulated sugar to the lavender tea, stirring over medium heat until the sugar fully dissolves.
Stir in 1/4 cup of fresh lemon juice. Bring the mixture to a rolling boil over high heat, stirring constantly.
Quickly stir in 2 pouches of liquid fruit pectin. Return the mixture to a rapid boil and boil for exactly 1 minute, stirring constantly.
Remove the pot from heat. Skim off any foam with a metal spoon.
Immediately ladle the hot jelly into prepared sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars with a clean, damp cloth and adjust the lids.
Process the jars in a boiling water bath for 5 minutes to seal.
Remove the jars to cool on a clean towel or cooling rack. You will know the jars are sealed when the lids pop inward.
Store sealed jars in a cool, dark place. Once opened, keep the jelly refrigerated.
