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.