Sour Cherry Lavender Jelly Food

CHERRY JELLY

Steps:

• TO MAKE JUICE:
• Select fully ripe cherries.
• Softly wash. Remove stems. Do not pit!
• In large pot, crush cherries (I use a potato masher.).
• Add 1 cup water to crushed cherries.
• Bring to a boil over high heat.
• Reduce heat and simmer for 10 minutes.
• Strain juice through a jelly bag or cheesecloth. (I use a fine mesh "sifter" lined with a coffee filter.).
• Toss pits, pulp, and peels.
• TO MAKE JELLY:
• Measure 3 1/2 cups juice into large pot.
• Add pectin and stir.
• Place on high heat and stir constantly.
• Bring to a full rolling boil (that can't be stirred down).
• Add sugar, continue stirring and bring to a full rolling boil once more.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Ladle into hot jelly jars leaving 1/4 inch headspace. Apply lids and rings.
• Process in hot water bath for 5 minutes.
• Note: I used 1 gallon of cherries and had a little more than 3 1/2 cups juice. Of course, it also depends on the quality of the fruit.

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.