MYO: Lavender Jelly

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    • #237723

      Lavender Jelly
      (from May 1995 Veggie Life magazine)

      4 T. dried lavender flowers
      4 T. powdered pectin
      3 c.

      apple juice
      2 T. lemon juice
      3 c. sugar

      Line a small sieve with a double thickness of cheesecloth. Cut a 5-inch square
      of cheesecloth, put lavender flowers in the center and tie up ends to form a
      small bag.

      In a 6-quart saucepan, combine pectin and apple juice, stirring until pectin is

      Set pan over high heat and bring to a boil,
      stirring constantly. Stir in lemon juice and
      sugar and drop in lavender bag. Boil for 2
      minutes, stirring constantly.

      Remove bag.
      Strain through Cheesecloth lined sieve into
      sterilized jars. (To sterilize jars, place in
      gently boiling water for ten minutes).

      Makes 3 8-oz. jars.

      Per serving: 35 calories (0% from fat), 0
      grams protein, 0 grams fat, 1 grams carb., 0
      mg. sodium, 0 mg. cholesterol, 0 grams fiber.

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