Friday, October 15, 2010

Lavender Jelly

I needed to use up some dried lavender I had so I decided to make a quick lavender jelly. Very tasty for a basic pb and j or a great topping on ice cream but so versatile that it can be used with meats like lamb or chicken.

Different types of lavender will yield different flavors and colors... this was made with Jean Davis(pink english) lavender

3/4 cup dried culinary grade lavender
3.5 cups water
1-1.75 ounce box powdered pectin or 3 oz liquid pectin
4 cups sugar
1/4 cup fresh lemon juice

In a large pot bring water to a boil, add in lavender. Remove from heat and allow the lavender to steep for 30 minutes.

Strain the lavender out and bring the "tea" to a boil again, add in lemon juice and pectin, stir until completely dissolved. Slowly add in the sugar. Stir and boil rapidly for 5-6 minutes.

Pour into hot sterilized pint jars to 1/4 inch from top and seal. Makes about 2 and 3/4 pint jars. (or you can use 1/2 pint jars)

NOTE: Do not eat flowers from florists, nurseries or garden centers. These flowers have usually been treated with pesticides not labeled for food crops. Make sure they come from certified organic producers or grow them yourself.

Make sure to pick a lavender that it suited to your flavor preference

English Lavender- (l. angustifolia ) is favored for its mild taste and citrusy flavor; used in both meat, drink and dessert recipes
Munstead Lavender – (l. angustifolia ) slightly stronger lavender flavor than English Lavender; used in meat, drink and dessert recipes
Jean Davis Lavender – (l. angustifolia ) has a mild, slightly fruity flavor; used in fish dishes, drinks and desserts
Melissa Lavender – (l. angustifolia ) has a slight peppery flavor; used in savory recipes
Provence Lavender – (x. intermedia ) a favorite of chefs due to its mild scent and flavor; used in meat and dessert recipes

No comments:

Post a Comment