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 the mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2-4 minutes (see below), stirring occasionally.
- 3 1/2 cups water
- 1/2 cup dried lavender flowers*
- Juice of 1 lemon (approximately 1/4 cup)
- 1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
- 4 cups sugar
2 minutes – soft gel
4 minutes – medium gel
Testing for “jell” or thickness: Keep a metal tablespoon sitting in a glass of ice water. Take the spoon and scoop up a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you like, then you know the jelly is ready. If not, mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute. After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.