Lavender Vanilla Jelly
6 x 1 cup (250 ml) jars
4 to 6 minutes
What you need
- 3 cups (720 ml) water
- ⅓ cup (10 g) dried lavender
- 1 vanilla bean, split and seeds scraped
- 1 tsp (1 g) lemon zest
- 5 cups (1 kg bag) Redpath ® QuickSet for Jam
- ¼ cup (60 ml) lemon juice
1. Wash six 1 cup (250 millilitres) canning jars, lids and rings. Place the jars in a large pot and cover by 1 inch (2.5 centimetres) with water. Set the pot over high heat and bring to a boil for 10 minutes. Place the lids and rings in a bowl and cover with boiled water; jars, lids and rings can remain in the hot water until ready to fill.
2. Combine the water, lavender, vanilla bean, vanilla seeds and lemon zest in a medium pot. Set over medium-high heat and bring to a boil. Cover and set aside to steep for ½ hour.
3. Place a small saucer in the freezer to chill for testing the gelling point of the jelly.
4. Strain the lavender liquid into a large pot and add the Redpath ® QuickSet for Jam and lemon juice. Bring to a boil over medium-high heat. Stirring continuously, boil the liquid for 4 minutes.
5. Remove from heat and place a small amount of the jelly on the chilled saucer. Return to freezer and check consistency of jelly after 1 minute. If not gelling to desired thickness return to a boil, checking consistency every 2 minutes.
6. Once at desired consistency, remove from heat and skim off any foam from the top while continuing to stir.
7. Pour hot jelly into sterilized jars to within ¼ inch (5 millimetres) of the tops. Wipe the rim of the jar with a clean cloth, place the lids on and seal with the rings hand tight. Allow to rest undisturbed for 12 hours. Store in the refrigerator for up to 6 months.
- Try experimenting with other types of flowers, such as elderflower or hibiscus. Most health food stores will sell a range of dried edible flowers, often sold as herbal teas.