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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.

Source: Better Homes and Gardens


Recipe Summary

25 mins
20 mins
5 mins
50 mins
4 half-pint jars


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars; cool on wire racks.

Nutrition Facts

56 calories; carbohydrates 14g; sugars 14g; vitamin a 0.2IU; vitamin c 1.1mg; folate 0.6mcg; potassium 6mg.