Lemon Lavender Rose Jelly – A Floral Twist on Classic Preserves

It feels like forever since I’ve done any canning. (Though in reality, I did make a garlic dipping sauce yesterday – remind me to blog that!). Honestly, it has been a while. I’ve been caught up in working outside the home, commuting an hour each way, which doesn’t leave much time in the kitchen.

With our quarterly food swap coming up, I wanted something new to bring to the table. So, I pulled out my canning cookbooks and started browsing for inspiration. In Better Homes and Gardens 2014 Canning (Special Interest), I came across a Lemon Lavender Jelly that sounded amazing.

Being me, I had to tweak it. First, I don’t like liquid pectin – it never sets correctly for me. Second, my lavender has rose petals mixed in (food-grade leftovers from my daughter’s wedding). And, of course, I doubled the recipe. Who uses half of a package of pectin?

It’s quite pretty. And it tastes absolutely amazing.

Lemon Lavender Rose Jelly

Adapted from a recipe by Better Homes and Gardens

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Servings 10 8-oz jars

Ingredients

  

• 2 3/4 cups boiling water
• 1 1/2 cups lemon juice
• 2 tbsp lavender and rose petals, lightly crushed
• 8 1/2 cups sugar
• 1 pkg powdered pectin

Instructions

 

• Combine boiling water, lemon juice, lavender and rose petals. Let stand for 20 minutes. Strain the solids through a fine mesh sieve, discarding the solids.
• In a heavy pot, combine the juice from the previous step with the powdered pectin, stirring well. Bring to a rolling boil over medium-high heat. Add sugar, stirring well, and bring back to a rolling boil. Boil hard for two minutes, stirring constantly. Remove from heat.
• Skim foam with a metal spoon.
• Ladle hot jelly into hot, sterilized 8-ounce jars, leaving 1/4" headspace. Wipe jar rims. Adjust lids and bands.
• Process filled jars in a boiling water canner for five minutes (begin timer when water returns to a boil). Remove from heat and let cool in water for ten minutes.
• Remove jars and let cool.