Lavender Jelly

Lavender jelly and the first fire of the season

Lavender jelly and the first fire of the season

Today is a public holiday as it’s our 4th free elections! Democracy is still new enough here for me to feel an overwhelming pride and joy at the progress South Africa has made. Even my gran, who is going to be 101 this year, went to vote.

Making a batch of jelly, with my early autumn Lavender flowers, seems as good a way as any to celebrate and mark the occasion. This fragrant jelly can be served with red and white meats (guinea fowl!) and is great with fresh, hot croissants.

Ingredients

1.8 kg Granny Smith apples, chopped

5 Tablespoons of Lavender flowers

1.75 litres of water

1.3 kg sugar

Let the lavender/apple mush drip

Let the lavender/apple mush drip

Simmer the apples with the Lavender flowers and water until mushy. Put into a muslin bag and let drip for several hours.

Measure the resulting liquid and allow 450grams sugar to each 600ml of liquid. Place the sugar and liquid into a large heavy-bottomed saucepan and bring to the boil until setting point is reached. (Test setting point by putting a teaspoon of the mixture onto a chilled saucer. Chill for 3 minutes, then push the surface with your finger. If it wrinkles, the jam is at setting point.)

Remove the liquid from the heat and allow to cool for 20mins. Skim off any scum carefully with a slotted spoon.

Ladle the jelly into small warm sterilized jars. Seal and label.

Recipe, slightly modified, from a great little book called Edible Gifts by Valerie Ferguson.

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1 Response to “Lavender Jelly”


  1. 1 oh April 27, 2009 at 1:45 am

    This is lovely.
    I stumbled here linking through TaskAtHand…and I’m so glad I did.
    Lavender jelly? Sounds euphoric.
    Thank you for sharing it!

    Hi oh
    Euphoric – wonderful word to describe Lavender jelly! Great that you stumbled in – I love TaskAtHand, I even learnt this nifty trick of replying to posts there.
    Jeannine


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