Recipe Information
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Yield: About 3 small jars
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Prep Time: 15 minutes plus infusion
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Cooking Time: About 10 minutes
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Difficulty: Beginner friendly
Ingredients
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2 tablespoons dried culinary lavender buds
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1.2 litres boiling water
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Juice of 1 lemon
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900 g granulated sugar
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1 sachet powdered pectin suitable for jelly
Step-by-Step Method
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Infuse the lavender
Place the lavender buds into a heatproof bowl. Pour over the boiling water, cover, and leave to infuse for 20 minutes until lightly fragrant. -
Strain the liquid
Strain the infusion through muslin into a clean saucepan. Do not press the buds, as this can make the flavour bitter. -
Add sugar and pectin
Stir the sugar and powdered pectin into the lavender liquid. Heat gently, stirring constantly, until the sugar has completely dissolved. -
Boil briefly
Bring the mixture to a rolling boil and boil for 1 to 2 minutes only. Stir in the lemon juice, then remove from the heat. -
Jar the jelly
Skim off any surface foam. Pour immediately into warm sterilised jars and seal at once.
Practical Tips
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Always use culinary lavender, not decorative or scented varieties.
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Keep the infusion short so the flavour stays soft and balanced.
Serving Suggestions
Lovely on toast, spooned onto scones, or served with soft cheeses and plain yogurt.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 9 months. Once opened, refrigerate and use within 3 weeks.
