Lavender Apple Jelly Food

ELDERFLOWER APPLE JELLY

Steps:

• Inspect 6 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Place elderflower umbels into a plastic or glass bowl. Pour apple cider on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the fridge for 24 hours.
• Place a small plate in the freezer. Line a colander with two layers of cheesecloth and strain the juice into a large heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
• Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
• Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

CRAB APPLE JELLY

Steps:

• Wash the crab apples. Remove the stalks and cut off the bottom and any bad parts.
• Put the crab apples in a saucepan and cover with water. Bring to the boil and simmer for approximately half an hour.
• Strain the pulp. Crab apple jelly is normally strained through muslin, which results in a clear jelly and leave it overnight.
• Measure the juice and add the sugar. To every 4 cups of juice add 3 cups of sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Skim off any white froth that forms on the surface - this is the stuff that makes the jelly cloudy - so the more you can get rid of, the clearer your jelly will be.
• Once the jelly starts the thicken, test it every couple of minutes on the back of a cold spoon. If it sets, it's ready. Pour into sterilised jars and seal.
• Tightly seal while still slightly warm. Store in a cool, dark and dry place.
• 250g or 8.oz will make approximately 200ml, 6.7 fl oz of jelly).

APPLE AND LAVENDER JELLY

Steps:

• Sterilize and prepare the jars.
• Prepare a bowl topped with a sieve, covered with a cloth.
• Wash the apples in water with vinegar. Add 1 cup of vinegar to every 4 cups of water. (1 cup (250 ml) vinegar to every liter of water).
• Cut the apples into large pieces. Don't throw away the kernels and cores; put them into the pan.
• Put the apples in a large pan and add the water.
• Cover the pan and bring to a boil.
• Reduce heat and cook for 30 minutes until the apples are soft and tender.
• Take the bowl and sieve and put the apples in the sieve (on top of the cloth).
• Let the apples drain for at least 8 hours. Do not press the apples, or the jelly will turn cloudy.
• Measure the juice that has been released. It should be about 8 ⅓ cup (2 liters). Otherwise add water until you reach this volume.
• Put the juice in a saucepan with the lavender, sugar, and lemon juice and bring to a boil.
• Hang a sugar thermometer in the pan and heat to 220 °F (105 °C.) Keep stirring.
• Grab your cold plate and drip a drop on the plate. If the drop is immediately solid, your jelly is ready. Otherwise, you heat the jelly a little further to a maximum of 230 °F (110 °C.)
• Pour the jelly about ½ inch (1 cm) into the jars and let it stand for 1 minute (this will allow the pot to get used to the heat). Then fill the jars.
• Turn the jars upside down and let them cool to room temperature. Then turn them back.

LAVENDER APPLE JELLY

Steps:

• Quarter apples (don't peel or core).
• Place in large kettle, add lavender.
• Bring to a boil and then simmer until apples are tender.
• Pour into 3 thicknesses of cheesecloth over colander in bowl and allow the juice to drip overnight.
• Pour 3 cups of juice into large kettle, add sugar.
• Bring to a rapid boil until a drop on a cold spoon forms a hard film.
• Pour into sterilized jars and seal.
• Continue process until all juice is used.

LAVENDER JELLY

Steps:

• In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
• Over high heat, bring the mixture to a boil then add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
• Boil Times:.
• 2 minutes - soft gel.
• 4 minutes - medium gel.
• Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon.
• If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute
• After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

SOUR CHERRY LAVENDER JELLY

Steps:

• Inspect 4 small canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar has a light lavender fragrance. Mix fragrant sugar and cherry juice together in a bowl and stir to dissolve. Strain out larger lavender bits through a fine sieve into a large pot. Stir in pectin.
• Slowly bring cherry juice mixture to a full rolling boil over medium-high heat that does not stop bubbling when stirred. Stir in remaining sugar and return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle jelly immediately into prepared jars and add a small lavender sprig to each glass, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

LAVENDER JELLY

Steps:

• In a large saucepan over high heat bring water just to a boil.
• Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
• After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
• Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
• Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
• Add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
• Boil Times:.
• 2 minutes - soft gel.
• 4 minutes - medium gel.
• Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute.
• After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
• Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
• Makes five 1/2 pints.