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Categories:Viewed: 114 - Published at: 9 years ago
Ingredients
- 1/2 cup fresh lavender flowers/buds or 3 Tbsp dried
- 3 cup Distilled water (prevents discoloration of infusion)
- 10 oz frozen or fresh raspberries
- 1 cup extra strength lavender infusion (recipe to follow)
- 1 lemon, juiced
- 4 cup sugar
- 1 envelope Instant fruit pectin
Method
- Lavender infusion: bring water to boil and pour over flowers; steep for 15-20 minutes.
- Strain & save in a non-reactive container.
- Water should be boiled in a non-reactive pan.
- (Glass, enamel or stainless may be used, but aluminum or iron should be avoided.)
- Infusion can be stored up to 2 weeks in refrigerator.
- Thaw raspberries and crush them.
- Place all ingredients in a non-reactive sauce pan, stir and bring to a boil.
- Add pectin, and bring back to a full boil for 1 minute.
- Let the mixture stand for 1 minute.
- Skim off any remaining foam and seeds if you want a clear jelly.
- Pour into 5, 8 oz jars and seal.
