| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jelly, Preserving, Lancaster | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Bottled apple juice |
| 1 | c | Lavender flowers |
| 3 1/2 | c | Sugar |
| 1/2 | Bottle; (4 ounces) liquid pectin. |
INSTRUCTIONS
Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, then strain. Return 2 cups of this juice to the heat, add the sugar. Bring to a full boil, stirring constantly. Stir in the liquid pectin, bring to a full rolling boil for one minutes, stirring constant. Remove from the heat, skim off foam. Pour into hot sterilized jars, adding a sprig of lavender to the bottom of each jar. Seal. Hot water bath for five minutes. Makes about five jelly jars. Shared by: Pat Stockett Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 03, 98
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