[Sca-cooks] Re: lavender sugar

[Christina L Biles]

>>>>Maire said:
One of my herbal books has a recipe for Sage Jelly, and notes that you can
use apple jelly as a "carrier" for all different kinds of herbs, so I bet
you could do a plain apple jelly and add your lavender.

You can do lavender jelly a couple of different ways.  This way is just
lavender flavor:

3 1/2 cups water
1 cup dried lavender flowers*
Juice of 1 lemon
1 (1 3/4-ounce) box powdered pectin
4 cups sugar

Bring the water to a boil, add lavender flowers, cover, and let steep (10
to 30 min).  Strain your lavender tea, discarding lavender bits.  Pour
tea, lemon juice, and pectin into a big pot and stir until the pectin is
dissolved.  Turn the heat up to high, bring the mixture to a boil, and add
sugar.  Bring the mixture back up to a hard rolling boil, leave it there
for 2 minutes, stirring a bit.  Turn the heat off and spoon into hot
sterilized glass jars.  Seal according to directions.

The recipe above makes a very definitely "spiced" flavor jelly with strong
aromatics.

Adding apple juice gives it a more traditional fruity note, along with
adding pectin.  I usually just substitute apple juice for water, and
reduce the sugar to 3 1/2 cups.

If you accidentally forget to add pectin, it makes a great syrup for
waffles.  ;>

You can substitute most edible flowers or herbs- I am particularly fond of
rose and calendula.  Orange sage jelly is fun too.



As a side note - Lavender Jello
http://cheftochef.net/r/1/A01424.shtml


-Magdalena d.C.