|~ lavender infusion ~|
I used dried lavender this time & for my steeped infusion, I used 6 cups of boiling water to 1 cup of dried blossoms. I left it overnight (and actually all the next day as I ran out of time in the morning to strain out the blossoms). This is the colour of the infusion. Not really a joyful colour...
I decided to try the more traditional recipe style as found in the Certo Pectin box. I used 6 cups of liquid (when I strained out the lavender blossoms, I ended up with only 5 cups of infusion, so just added 1 cup of water), 1/4 cup of lemon juice (which changed the colour), 1 package of Certo Pectin crystals (light) mixed with 1/4 cup of sugar - the pectin was whisked into the liquids before I turned on the heat.
Then I just boiled the liquids & added the sugar (4 1/4 cups more). Brought the pot back up to a full rolling boil for about 1 minute (more like 2 minutes as I ran out to pick some fresh lavender blossoms to put on the top of jelly once it was poured into the jars).
The colour is not that crazy sparkly pink of my first attempt, but it's also not a pale purple. This probably has to do with how many blossoms I used in my infusion. The flavour is stunning & I'm sure it will mature over the next few weeks to months - which will be interesting to monitor (...mmmm....)
Next time I make this jelly, I'll use less lavender (2/3 cup to 6 cups water for the infusion) & I might try using white wine vinegar (2 Tbsp) instead of the lemon juice.
Now to find the perfect cheese to pair up with this!!