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Lavandula angustifolia

Lavender Jelly Lavender & Apple Jelly Lavender Marmalade Lavender Sugar

on this pageLavender Jelly

Version 1
3 tbsp dried lavender flowers or ½ cup fresh lavender flowers
3 cups water
¼ cup cider vinegar
4 cups sugar
3 oz liquid pectin
fresh lavender sprigs for garnish (opt)

INFUSION: Place lavender flowers in medium-sized bowl. Bring water to a boil in a stainless steel or enamel saucepan. Pour water over flowers. Cover. Let stand 15 minutes, then strain and reserve the liquid.

Measure 2 cups of the infusion into a 6 quart stainless steel or enamel pot. Stir in vinegar and sugar. Bring to a boil, stirring constantly. Stir in pectin and stir constantly while bringing to a full rolling boil that cannot be stirred down. Boil for exactly 1 minute while stirring. Rmove from heat. If you wish to have a lavender color, add a few crops of food coloring. Skim off foam and ladle into sterilized jars, leaving ¼ inch of head space. Seal. Cool upright on rack. Store in refrigerator 1 month. For longer storage process jelly in a boiling water bath for 5 minutes. Yield: 4 jelly jars.

Version 2
6½ lbs (3 kg) green apples, roughly chopped
juice of 4 lemons
1 cup lavender flowers
½ cup white wine vinegar (or lavender vinegar)

Place apples, lemon juice, lavender flowers and vinegar in stainless steel or enamel pot. Cover with water. Bring to a boil then allow to simmer till fruit is very soft. Strain contents overnight through a jelly bag. Measure liquid in cupfuls into a pan and add an equal amount of sugar. Bring to a boil and hold at rolling boil till jelly point is reached. Pour into clean bottles and seal.

on this pageLavender and Apple Jelly
4½ lbs. (2 kg) green unripe apples, roughly chopped
white sugar
½ cup dried lavender flowers

Just cover the apples and lavender flowers in a pan with water. Simmer till the apples are soft and rather mushy. Strain contents through a jelly bag. Measure the liquid in cupfuls into a pan and add an equal amount of sugar. Bring to a boil and hold at a rolling boil till the jelly point is reached. Pour liuqid in sterilzed bottles and seal.

on this pageLavender Marmalade
2¼ lbs Seville oranges, scrubbed
1 lemon, scrubbed
3½ pints water
4½ lbs (9 cups) sugar
1½ oz dried lavender flowers (tied in a muslin bag)

Cut fruit in half and extract juice (keep to one side). Place pips in a muslin bag. The rinds can be shredded if desired (if white portion is very thick, then remove some of it). Place peel, juice and water in a large pan, add muslin bag of pips and bring to a boil. Simmer gently for 1½ hours, stirring occasionally, till peel is tender. Squeeze bag of pips to release any liquid and discard. Warm sugar by placing in a large bowel in a cool oven, then stir it into the liquid over a gentle heat until it has dissolved. Add muslin bag of lavender and fast boil the mixture for 10 minutes. Press juice from bag and discard. Continue to fast boil mixture till setting point is reached (221°F) (Or spoon a bit of marmalade onto a chilled sauce, cool and then push your finger across its suface - it will wrinkle when it has reached setting point). Leave to cool for 30 minutes, stir well and then ladle into sterile jars and seal.

on this pageLavender Sugar

Bruise about 20 dried flower heads of lavender and store in an airtight container with l lb. of sugar. You can also use confectioner's sugar to make lavender flavored icings.

©1999 by Ernestina Parziale, CH