Llllllllllavender jelly?? That does sound wonderful!! I have a lavender plant, and am going to try my hand at canning very soon... is it easy enough for a beginner???
1 1/2 cups fresh lavender flowers
3 1/4 cups water
1 box powered pectin
4 cups white sugar
1 Tbsp white wine vinegar
Makes 5 pint jars (sterilized). Bring water to a boil in pot, place in lavender, and cover with a lid. Lower heat and simmer for 5 minutes, then remove from heat. Don't peek! Steep for at least 20 minutes or preferably overnight. (Note: the longer you steep the more the color changes to a brown tea. I have steeped for 20 minutes and color stayed nice lavender color - no real difference in taste). Whisk in pectin and vinegar, bring to boil, and whisk in sugar. Bring to rolling boil that can't be stirred down and boil for 1 minute. Remove from heat, let sit for 1 minute. Skim top if necessary. Put in hot jars and seal, put in water bath for 10 minutes, remove lid and rest for 5 minutes, remove jars to draft free area. Let jelly age in cool dark place for 1 month for best results.
"Be Generous" You don't know what you get back until you give - Bill Clapp
Not sure who Bill Clapp is - I have a book of quotes called "BE" and it came from there. But could be since all the people in the book are inspirational types. If you ever see the book get it very uplifting.
My zuchinni arre just starting to come in. Would you please share your recipe??
I'll get it up tomorrow for you, O.K. eyes getting really heavy right now
Here's the recipe Cackle.....
Zucchini Relish
Yield: 5 cups
5 cups grated zucchini
2 cups grated onions
2 tablespoons salt
1 cup diced green pepper
1 cup diced red pepper
2-1/4 cups water
1-1/4 cups white vinegar
2 teaspoons dry mustard
1 teaspoon celery salt
Place zucchini, onions and salt in a large bowl. Mix well and cover. Refrigerate overnight. The next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for one hour. Place mixture in a heavy pot and add remaining ingredients. Bring to a boil and simmer, stirring occasionally, for 30 minutes. Sterilize jars (I use half-pints). Fill with relish, seal and process in boiling water bath for 10 minutes.
I found this site for the chickens and you have a thread for canning with a lavender jelly recipe. Did you see my NAME? I have died and gone to heaven. I will never leave the computer again.
Emily
Quote:
I'll get it up tomorrow for you, O.K. eyes getting really heavy right now
Here's the recipe Cackle.....
Zucchini Relish
Yield: 5 cups
5 cups grated zucchini
2 cups grated onions
2 tablespoons salt
1 cup diced green pepper
1 cup diced red pepper
2-1/4 cups water
1-1/4 cups white vinegar
2 teaspoons dry mustard
1-1/2 teaspoons turmeric
1 teaspoon celery salt
Place zucchini, onions and salt in a large bowl. Mix well and cover. Refrigerate overnight. The next day, place mixture in a fine strainer. Drain well, rinse under cold water and drain again for one hour. Place mixture in a heavy pot and add remaining ingredients. Bring to a boil and simmer, stirring occasionally, for 30 minutes. Sterilize jars (I use half-pints). Fill with relish, seal and process in boiling water bath for 10 minutes.
