Lavender jelly

Enjoyable Lavender jelly Recipe

Use fresh spring lavender flowers to make this aromatic jelly.
Lavender jelly
Prep Time : 6:40 | Cook Time : 1:25 | Total Time : 8:05 | Serving : 6 person.


  • 2kg Granny Smith apples, roughly chopped (with skin and core)

  • 3 lavender sprigs (unsprayed)

  • 1/2 cup (75g) blueberries

  • 1 cup (250ml) white vinegar

  • 2 cups caster sugar (or more as needed)

  • 2 teaspoons fresh lavender leaves (unsprayed)


  • Step 1

    Place apple, lavender sprigs, blueberries and 2 litres (8 cups) water in a pan. Bring to the boil, then simmer over medium-low heat for 45 minutes. Add vinegar and simmer for 5 minutes. Pour into a colander lined with muslin over a large bowl. Drain overnight.

  • Step 2

    Discard pulp, then measure strained juice into a saucepan, adding 1 cup of sugar for every cup of juice. Stir over low heat until sugar dissolves, then bring to the boil.

  • Step 3

    Boil for 25-30 minutes, then test for setting point: pour a little mixture onto a cold plate from the freezer. Freeze for 1 minute, then run your finger through centre of jelly. If it stays in two halves it has reached setting point. If not, continue to boil, testing every 2 minutes. When set, skim any scum from the surface and stir in the lavender leaves.

  • Step 4

    Pour into sterilised jars and cool completely before sealing. Keeps for up to 3 months.

User Review
5 (1 vote)