Thread: Drowning In Apples

Beti....I'm curious about your Lavendar Apple Jelly.....do you get
lavendar flavoring somewhere or is the color somehow
lavendar?.....sounds interesting!...Carol

On Oct 29, 9:25*pm, Skeezi...@webtv.net (Carol S) wrote:
> Beti....I'm curious about your Lavendar Apple Jelly.....do you get
> lavendar flavoring somewhere or is the color somehow
> lavendar?.....sounds interesting!...Carol

Ingrid, aka Ma Pickle, a woman who used to be around r.f.p, was kind
enough to give me the following recipe. And yes, it does have a
slight lavender tinge, quite pretty. Just be sure to use culinary
lavender. (I don't think ornamental lavender isn't poisonous but the
flavor is harsh.) The jelly didn't set up but I didn't have time to
try to fix it. It's still pretty good even if it's more syrupy than
jelly.

I also tried pear lavender jelly last month but that didn't really
taste all that good. I'll probably end up using it as a glaze for a
tart. I made peach lavender jam earlier this summer (recipe from
Small Batch Preserving I think) and that was very good!

-Beti

Ma Pickle's Lavender Jelly

2 1/4 cups bottled apple juice
1 cup lavender flowers (I used Hidecote lavender from my garden and
only used 1/4 cup since it was pretty strongly flavored.)
3 1/2 cups sugar
1 pouch liquid pectin

Place juice and flowers in a saucepan, bring to boil and remove from
heat.
Cover and let stand for 15 minutes. Strain and measure 2 cups. Place
in a
large saucepan and add the sugar, stir well to dissolve. Bring to a
full
boil, add the pectin, return to full rolling boil and boil for 1
minutes
stirring constantly. Remove from heat, skim foam if needed.
Immediately
ladle into hot sterilized jelly jars leaving 1/4" headspace. Process
in a
boiling water bath for 5 minutes.