Apple Lavender Jelly

 

This amazing Apple Lavender Jelly is so easy to make ! You just follow the recipe and combine apple juice, lavender flowers, pectin and lemon juice and within fifteen minutes you have perfect fish glaze or jelly to assemble macarons.

It is harvest season; the best time to capture amazing flavours of fruits, vegetables and edible flowers for winter to enjoy various flavor combinations and to plan Christmas gifts ahead for all your foodie friends !

I suggest you use light version of apple juice for this apple and lavender jelly.

By light, I mean bright and clear liquid. If you combine apple butter with delicate lavender, the result is not that refreshing and light jelly.

You get heavy, caramel alike spread which is all right if you prefer to spread it on your freshly warmed toast for breakfast.

My guidance to develop this delicate spread was to make a base for an epicureous experience since this jelly recipe could be served with root vegetables, lamb roast or fish. This is why my version is made with as less sugar as possible. Otherwise, lavender flowers aroma is lost.

I used some to make Lavender Muffins

Before you scroll down for the recipe, there are questions my guests usually ask when I serve a dish with lavender or lavender jelly :

Is lavender safe to eat ?

Yes, it is ! It is a herb just like any other you may grow in your garden or balcony ( sage, rosemary, oregano etc … ). If you find culinary lavender as an ingredient to prepare a dish, let me say it’s lavender, extensively cleaned and ready to use in the kitchen.

If you doubt which sort to plant in your garden, grow munstead, lady, or Hidcote.

What is the difference between English and French lavender ?

English lavender produces the strong scent that permeates the air, while French lavender has a much lighter scent, which while nice, is more reminiscent of rosemary.

How to store lavender for culinary purposes ?

Wrap a bundle with a rubber band and hang upside down in a cool, dark place.

Also you can either leave them hanging or remove the buds and store them in an airtight container in the freezer. I keep the buds in dark glass jar, in the kitchen, tightly covered.

My favourite jars are those of small size. The ones I used for this jelly are ½  cup size each. If you stick to this recipe, you get six jars of apple lavender jelly. Treasure is always stored in small dosages, right ? 😊

Once you decide to make this batch of jelly, please make sure to get organic apple juice. Idared apples one is my personal favourite.

Apple lavender jelly uses are many and I mentioned just a few in the description and it is a road wide opened for everyone to experiment a bit to discover other uses and flavours matches.