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Sour Cherry Lavender Jelly
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
1455 minutes
Use a teaspoon of culinary lavender for a delicious jelly with intense flavor. Be cautious not to add too much.
Ingredients:
  • 2.5 cups white sugar, divided
  • 1 teaspoon dried lavender blossoms
  • 4.5 cups homemade sour cherry juice
  • 0.5 cup water
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)
  • 4 sprigs lavender, dry
Instructions:
  • Check 4 small canning jars for cracks and rust on rings, discarding any damaged ones. Place in simmering water until jam is done. Wash new lids and rings in warm soapy water.
  • In a food processor, blend 1/2 cup sugar with lavender blossoms until the lavender is finely chopped and the sugar is aromatic. Mix the fragrant sugar with cherry juice in a bowl until dissolved. Strain out any large lavender bits using a sieve into a large pot, then stir in pectin.
  • Bring the cherry juice mixture to a vigorous boil over medium-high heat, ensuring it bubbles continuously even when stirred. Add the remaining sugar and bring it back to a rolling boil. Boil for precisely 1 minute while stirring constantly. Remove the mixture from the heat and skim off any foam using a metal spoon.
  • Immediately transfer the jelly into jars and elegantly drop a small lavender sprig into each, making sure to leave a 1/4-inch gap from the top. Gently swirl a clean knife or thin spatula inside the jars to release any trapped air bubbles. Using a damp paper towel, delicately clean any spills from the rims before sealing tightly with lids.
  • Fill a large stockpot halfway with water and position a rack at the bottom. Bring to a boil. Using a jar holder, carefully lower jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water if needed to cover jars by at least 1 inch. Cover the pot, bring to a rolling boil, and process for 10 minutes.
  • Carefully transfer the jars from the stockpot to a cloth-covered or wood surface, spacing them apart. Allow them to cool undisturbed for 24 hours. Press the center of each lid lightly with your finger to check for proper sealing. Finally, remove the rings, and store the jars in a cool, dark place.

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