For generations of cooks in my family, it has been a tradition to make canned food as often as possible and use it during winter to avoid industry prepared food as much as possible. It included having a garden or a neighbor selling fresh home raised fruits and vegetables so we have always had homemade specialties in the pantry.
This jelly brings you back to summer heat and sunbathed fields. It actually looks that way as well. Idared apple is my favorite for juices and jellies because of pleasant mild flavor. In this recipe, I used homemade Idared apple juice bought at the street market. Makes 2 jars as one on the photo plus extra to try on a little plate.
Apple Lavender Jelly
- 5 cups apple juice
- 6 Tbsp pectin + 6 Tbsp sugar
- 3 tsp lavender flowers
- 4 tsp lemon juice
- 1 cup sugar
In a pot, mix apple juice and lemon juice.
Add pectin mixed with sugar and cook on a medium heat. Mix to avoid clots.
When juice starts to boil, add sugar, little by little while mixing with spatula. Let it boil for 5 minutes. If foam appears, take it away with the spoon.
Add lavender and cook for additional 3 minutes.
Take jelly away from the heat and pour in clean glass jars. Let it cool.