You will love the way this jelly looks and tastes. Lavender lends itself well to both sweet and savory flavor profiles. It is an amazing companion for mint jelly and lamb and goes well on so many other foods.
3 1/2 cups water
1/2 cup dried lavender flowers
juice of 1 lemon
3 oz. liquid pectin or 1 3/4 oz. powdered pectin
4 cups sugar
5 eight oz. jelly jars
Bring water to a boil and turn off heat before steeping the lavender for at least 20 minutes. Strain and discard lavender. Stir lemon juice and pectin into water. Return mixture to a boil and add sugar, stirring until it dissolves. Let mixture return to a hard boil for 3-4 minutes. The longer it boils the more viscous the jelly becomes.
Pour into sterilized jelly jars and seal. For more information of jarring, visit the National Center for Home Food Preservation's website.