MAKES FIVE TO SIX 8-OUNCE JARS

INGREDIENTS

• 31⁄2 cups water
• 3⁄4 cup dried culinary lavender flowers
• 1⁄4 cup freshly squeezed lemon juice
• 1 box (1.75 ounces) powdered pectin
• 4 cups granulated sugar

INSTRUCTIONS

1. In a large saucepan over medium-high heat, bring the water to a boil. Remove the pan from the heat and stir in the dried lavender flowers. Cover and let steep for 30 minutes.
2. Strain the lavender liquid through a fine-mesh sieve lined with several layers of damp fine-knit cheesecloth. Discard the lavender flowers.
3. In an 8-quart stainless steel stockpot, combine the lavender liquid, lemon juice, and pectin. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
4. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
5. Ladle the jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
6. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

TIP:

• Be sure to use organic dried culinary lavender flowers that have not been treated with any pesticides.