Apple-lavender Jelly
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 1 hr 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.7 liters apple juice, naturally cloudy
- 500 g preservin suar, 2: 1
- 5 packs vanilla sugar
- 1 lemon (s)
- 5 sprigs lavender, flowers, fresh
- 2 tablespoon lavender, flowers, fresh
Print Recipe
Pin Recipe Instructions
- Put 5 lavender inflorescences without the stems in a tea strainer, squeeze lightly in a mortar beforehand, then add to the juice and leave covered for 1-2 hours. If you have organic lemons, you can also add the peel in addition to the juice.
- It depends on the particular plant how strong the lavender aroma becomes, it is better to take a little less if you have not yet `tried` the plant!
- Add the vanilla sugar and the preserving sugar, bring everything to the boil and meanwhile pull the teabag through the brew again and again. Take out the lemon peel. For decoration, pluck the individual flowers from the lavender. At the very end add the flowers and pour everything into the sterilized jam jars.
- So that the flowers are evenly distributed, it is best to let the glasses cool down in cold water and turn them every minute so that the flowers do not settle on the ground.
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