Recipe: Strawberry Lavender Jam, Lavender Jelly

Strawberry Lavender Jam, Lavender Jelly
rec.food.recipes/Helen Peagram/1996

Strawberry Lavender Jam
From: The Herbal Pantry by Emelie Tolley and Chris Mead
Yield: 3 to 4 half pints.

The authors write: "The exotic sweetness of lavender produces a soft spiciness when combined with strawberries in this jam."

1 lb strawberries
1 lb sugar
24 lavender stems
2 lemons; juice of

Wash, dry and hull the strawberries. Layer them in a large bowl with the sugar and 1 dozen of the lavender stems; set in a cool place overnight.

Discard the lavender and place the berry mixture in a large non-aluminum saucepan. Tie the remaining lavender stems together and add them to the berries. Add the lemon juice. Cook over medium heat until the mixture comes to a boil, then continue to cook for 20 to 25 minutes. Skim any foam from the top. Discard lavender. Pour into sterilized jars and seal. Process in water bath canner for 10 minutes.

Lavender Jelly
Source: The Forgotten Art of Flower Cookery
Makes about 5 medium glasses

2 1/4 cups bottled apple juice
1 cup lavender flowers
3 1/2 cups sugar
1/2 bottle (4 oz.) liquid pectin

*[I would assume that this requires a clear juice for a clear jelly]

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 sterilzed jelly glasses with a sprig of jelly in each glass and seal. Process in water bath canner for 10 minutes.Process in water bath canner for 10 minutes.