Lavender Chardonnay Jelly

Lavender Chardonnay Jelly

2 1/2 cups water

1/4 cup dried lavender flowers

1/4 cup Chardonnay wine

1 1/3 cups sugar

1 pouch (3 oz.) liquid pectin

3 drops of red and 2 drops of blue food color for purple hue

In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a small dutch oven or pot, discarding the lavender flowers. Stir in sugar and wine; continue stirring until the sugar is dissolved. In a spoon drop the two colors and slowly swirl into the jelly.

Over high heat, bring the mixture to a boil; add pectin. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes, stirring constantly.

Test for gel point using the plate or spoon method. For more information on these methods click here.

After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 headspace and process in hot water bath for 10 minutes. Make three 1/2 pints.

For the pansy's you need to just clean them before using them in the recipe. Here is the process; 

Cleaning Edible Flowers:

Shake each flower to dislodge insects hidden in the petal folds.

After having removed the stamen, wash the flowers under a fine jet of water or in a strainer placed in a large bowl of water.

Drain and allow to dry on absorbent paper. The flowers will retain their odor and color providing they dry quickly and that they are not exposed to direct sunlight.