Canning lavender jelly is a fun and unique way to enjoy the wonderful flavor of lavender. You can easily make this sweet and fragrant treat at home with just a few ingredients and some simple steps. Imagine spreading this lovely jelly on your morning toast or using it as a delightful gift for friends and family.
This post may contain affiliate links.
Lavender jelly not only tastes great, but it also adds a special touch to any meal or dessert. You’ll be surprised at how easy it is to create your own batch. Plus, canning means you can savor that wonderful flavor all year long.
Whether you’re a beginner or have experience in canning, this recipe will guide you through the process. Get ready to impress everyone with your homemade lavender jelly!
Related Recipe: Wild Violet Jelly Recipe: A Sweet and Floral Treat
Preparing Your Lavender Jelly
Making lavender jelly requires some careful steps. You’ll want to choose the right lavender, gather your ingredients, and create a flavorful infusion. Let’s dive into each important part.
Selecting the Right Lavender
When picking lavender, there are a few choices. French lavender is a popular option for jelly because of its sweet flavor. Make sure to use culinary lavender, as some varieties are not safe for consumption.
Look for fresh lavender that has a strong scent. If fresh lavender isn’t available, dried lavender works too. Just remember to use less, as dried herbs are more concentrated. Aim for about 2 tablespoons of fresh lavender or 1 tablespoon of dried for the perfect taste.
Related Recipe: Canning Lilac Jelly: A Simple Guide
Lavender Jelly Recipe
You will need some basic ingredients and tools. Here’s a simple list to help you:
Ingredients:
- 2 cups of water
- 2 cups of granulated sugar
- 1/4 cup of fresh or 1/8 cup of dried lavender
- 1 pkg. or 6 tbsp. powdered pectin*
- 1 tablespoon of lemon juice
Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon.
Creating the Lavender Infusion
Start by boiling the water in a saucepan. Once it’s boiling, remove it from heat. Add the lavender to the hot water and let it steep for about 15 to 20 minutes. This allows the flavor to infuse.
After steeping, strain the mixture using a fine mesh strainer or cheesecloth to remove the lavender. Return the infused water to the saucepan.
Stir in the sugar and lemon juice, and then bring it back to a boil. Once it boils, add the pectin and stir continuously until it reaches a rolling boil again. Then, your lavender jelly mixture is ready for canning.
Related Recipe: Delicious Dandelion Jelly: A Step-by-Step Canning Guide
Canning Process
Sterilizing Jars and Lids
Start by cleaning your canning jars and lids. Wash them in hot, soapy water to remove any dirt. Then, rinse well. To sterilize, place the jars in a large pot of simmering water. Keep them in the water for at least 10 minutes.
For the lids, you can put them in the simmering water for a few minutes. This will soften the sealing compound. Be careful when removing the jars and lids; they will be hot!
Related Recipe: Honeysuckle Jelly Canning Recipe: A Sweet and Floral Delight
Filling the Jars
Once your jars are sterilized, it’s time to fill them with lavender jelly. Use a funnel to pour the jelly into pint or half ping canning jars. Leave about 1/4 inch of space at the top. You can easily measure the headspace with this canning funnel. This space helps with sealing.
Make sure to wipe the rims of the jars with a clean cloth. This removes any jelly that might prevent a good seal. Check for air bubbles by running a knife around the inside edge of each jar. If you see bubbles, gently tap the jar until they rise to the top.
Sealing and Processing
Now it’s time to seal your jars. Place the lids on top, making sure they fit snugly. Screw on the metal bands until they are fingertip-tight.
Next, process the jars in a boiling water canner. This helps create a vacuum seal. Place the jars in a boiling water canner and make sure they are covered with about 1 inch of water.
Bring the water to a boil. Keep the jars in boiling water for 5 minutes. After processing, carefully remove the jars and let them cool completely. You should hear a “pop” sound when the lids seal properly.
Remove the jars from the canner and place on a towel on the kitchen counter to cool. Sealed jars can be stored in the pantry for 1-2 years. If you have any jars that do not seal, just place them in the refrigerator to eat in the next month or two.
Jelly can take a day or two to set completely, so don’t disturb it for a couple days even if it doesn’t set completely.
If after a couple of days your lilac jelly has not set, follow these instructions for what to do if your jelly does not set.
Follow my jams board on Pinterest.
