Lavender Jelly

Use this between layers of cake. Spread on toast, use it in frosting mix for cupcakes. Try a tsp. or two in your afternoon tea.

 

4 T. dried lavender flowers

4 T. powdered pectin

3 C. apple juice

2 T. fresh lemon juice

3 C. brown sugar

 

Tie up lavender flowers in double thickness of cheesecloth, securing with string. Combine pectin and apple juice in a saucepan and stir to dissolve the pectin. Bring to a boil stirring constantly. Add lemon juice and sugar, stir, then add the lavender cheesecloth bag. Boil for 2 minutes. Remove bag of lavender and discard. Strain hot jelly through cheesecloth into sterilized jars and seal (I use 2-piece jelly lids, kept hot in boiling water but some people prefer the old method of sealing with paraffin).