Rainbow of Herb Jellies
Most of us have tasted mint jelly not realizing that it is a herbal jelly. Mint is just one option from the rainbow of herb jellies to explore for their variety of tastes and colors! These visual and tasty delights are easy to make. If you can make a pot of herb tea you can make Lavender Herbal Jelly. From a basic herb infusion you add sugar, pectin and a dash of acid like lemon juice or white wine vinegar to help draw the colors. Food coloring is optional but not necessary.
1-1/2 cups fresh lavender flowers
3-1/4 cups water
1 box powdered certo
4 cups white sugar
1 tablespoon white wine vinegar
To begin, sterilize 5 1-cup jelly jars, rings and seals, and find a medium to large sized pot.
Bring the water to a boil in a pot, place in the lavender, and cover with a lid.
Lower heat to simmer for 5 minutes, then remove from heat. Don't peek! Steep for at least 20 minutes or preferably overnight.
Strain and measure 3 cups of the lavender brew and place in deep jelly making pot. Whisk in pectin crystals and vinegar, bring to a boil, and whisk in sugar.
Divide the batter evenly between 2 oiled 12-inch round cake pans. Pour the icing over the cake batter in each pan. Bake the cakes until the bottom of each one is lightly browned, about 40 minutes. Let the cakes cool on wire racks before serving.
Keep pot boiling until it is at a rolling boil that can't be stirred down (about 1 minute.) Remove from heat, and let sit for 5 minutes. Skim the top if necessary.
Quickly bottle and seal before it jellifies. Let the jelly age 1 month for best results.
Recipe adapted from Herbal Adventures by Lynda Dowling
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