3 1/2 cups water
1/2 cup dried lavender flowers
Juice of 1 lemon (1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lids and tighten the ring around them.
Makes five 1/2 pints.
Fit for a Queen:
Apparently, Queen Elizabeth I loved this jelly. The story goes that she tasted it on a trip to Provence where the lavender fields abound, and upon returning to England requested that her chef always had it on hand.
When I made it I was alarmed at first by the color of the lavender water. It turns an ugly purple-ish grey. Don’t worry, it will come light pink when the sugar is added and the mixture is cooked. No, I don’t know why; I just know that it does and it’s pretty. I haven’t tasted it yet, so can’t rave–yet. Right now, I’m happy just to look at it.