Lemon-Lavender Jelly

Put a twist on ordinary jelly and make this lemon-lavender version. Made with fresh lavender flowers, this jelly will definitely brighten up your morning toast.

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  • Serving Size: 1 tablespoon
  • Makes: 4 half-pint jars
  • Prep: 25 mins
  • Stand: 20 mins
  • Process: 5 mins

Lemon-Lavender Jelly

Directions

  1. Remove 2 Tbsp. zest and squeeze 3/4 cup juice from lemons. In a medium bowl combine lemon zest and juice, the boiling water, and lavender flowers. Let stand 20 minutes. Strain mixture through a fine-mesh sieve. Discard zest, pulp, and flowers.
  2. In a large heavy pot combine lemon juice mixture and sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.
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Nutrition Facts (Lemon-Lavender Jelly)

  • Per serving:
  • 56 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 0 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 14 g sugar ,
  • 0 g pro.
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