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| Lavender Jelly
2 1/4 cups of bottled apple juice
1 cup of lavender flowers
3 1/2 cups of sugar
1/2 bottle of liquid pectin - (4 oz)
Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes and strain.
Return 2 cups of this juice to the heat, add the sugar, and stirring constantly, bring to a full boil. Stir in the liquid pectin and bring to a rolling boil for 1 minute, stirring constantly. Remove from the heat, skim off the foam, and pour into jelly glasses and seal.
This recipe yields about 5 medium glasses.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
NOTES : Recipe originally from "Molly Goldberg Jewish Cookbook"
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Dips & Sauces Cookbooks
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