As many of have read in the past I have canned many times using herbs as a way of taking the basic flavors of a jam, jelly or preserve to a greater depth. Hobby Farm Home has a great section in their latest July/August 2011 issue called “The Culinary Herbalist”. The layout is really an amazing walk through everything from drying herbs, herbed honey, and the jar that caught my eye, Lavender Champagne Jelly. I will post the recipe and add the picture when I have completed the recipe this weekend. I have done a Lavender Chardonnay Jelly and working with lavender is very easy.
Lavender Champagne Jelly
- 1 1/2 cups water
- 1/4 cup dried lavender flowers
- 1 1/2 cups sparkling wine (champagne)
- 4 cups sugar
- 2 T. bottled lemon juice
- 1 pouch liquid pectin
- In a small saucepan, bring water and lavender to boil.
- Remove from heat, cover and steep for 15 minutes. Strain water into large pan, discard lavender.
- Whisk wine and sugar into water and heat, over medium heat until sugar dissolves. Add lemon juice and bring to rolling boil.
- Add pectin all at once; return to full boil, whisking and boil 1 minute. Remove from heat; skim off foam.
- Ladle jelly into sterilized jars, leaving 1/2 inch headspace. Process in boiling water bath for 10 minutes. Makes 6 half pint jars.
- I am finding such great satisfaction in doing recipes that use unique ingredients and herbs and flowers are extremely fun! Enjoy