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🍳 Blackcurrant Lavender Jelly

129 kcal · 30 min · 4 servings

Blackcurrant Lavender Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse several screw-top jars in hot water.
  2. 2. Let the jars drip dry on a dish towel.
  3. 3. Place the berries and water in a large pot.
  4. 4. Crush the berries against the sides of the pot with a spoon or pestle.
  5. 5. Cook the mixture over medium heat for about 8 minutes.
  6. 6. Stir constantly while cooking.
  7. 7. Dip a coarse cloth in water and wring it out.
  8. 8. Place the damp cloth into a fine hair sieve.
  9. 9. Pour the cooked fruit and juice into the sieve.
  10. 10. Let the juice drip through slowly.
  11. 11. Do not press the fruit if you want a clear jelly.
  12. 12. Measure the drained juice.
  13. 13. Add the same amount of sugar to the juice in a clean pot.
  14. 14. Add the lavender flowers.
  15. 15. Heat the mixture without a lid over low temperature.
  16. 16. Stir constantly while heating.
  17. 17. Wait until the mixture reaches the boiling point.
  18. 18. Let the mixture boil.
  19. 19. Stop stirring now.
  20. 20. Skim off the rising foam.
  21. 21. Boil the mixture for exactly 3 minutes.
  22. 22. The pectin is now combining with the sugar.
  23. 23. The setting point is reached.
  24. 24. Turn the screw-top jars upside down.
  25. 25. Fill the hot jelly into the jars using a ladle.
  26. 26. Clean the rims of the jars.
  27. 27. Seal the jars immediately.
  28. 28. Place the jars upside down on their lids.
  29. 29. Repeat this for the remaining jelly.
  30. 30. Turn the jars back over after about 5 minutes.

Nutrition per serving