Lavender Jelly
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cup lavender flowers, strongly scented
- 0.75 liter ¾ white wine, dry, preferably Riesling
- 0.75 liter ¾ apple juice, naturally cloudy (not-from-concentrate)
- 0.75 liters ¾ water
- 3 points gelling sugar 2: 1
- 5 cl Cointreau or other liqueur (e.g. quince liqueur) or
- Schnapps (fruit brandy)
Print Recipe
Pin Recipe Instructions
- Freshly harvest the lavender flowers and leave them on the stem, do not peel off. Cut off the stalks of the lavender flowers to just below the flowers and wash, place on a cloth and let dry a little. In the meantime, bring the wine, apple juice and water to the boil in a tall saucepan, add the lavender flowers, bring to the boil briefly and let steep for 10 minutes. Then strain through a fine sieve, squeeze out a little if necessary and let everything cool down. Add 3 packets of preserving sugar 2: 1 and cook according to the instructions on the packet. Finally add 5 cl Cointreau, optionally quince liqueur. Make a gel test. When adding other liqueurs or fruit brandies, make a taste test first. Kirsch e.g., tastes very intense and drowns out the fine lavender taste.
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