Making your own apple and lavender jelly is very easy. And especially if you have some fresh apples left, a must. The sweet apple caramel flavor with the floral lavender combined in a creamy jam. A real taste sensation!
Apple and Lavender Jelly
Apple and lavender jelly were unknown to me until recently, but this apple jelly is a neglected child. The intense taste of apple butter cannot be found in apple jelly. It tastes more like caramel, creamy and sweet. The lavender from our garden is briefly cooked in it.
The lavender gives a floral touch to this jam. And that herb combines excellently with apple. So get it fresh in June or dry it and add it to your apple jelly in October, the best apple season.
Every morning I eat a nice bowl of muesli with a teaspoon of apple and lavender jelly (instead of honey) in the yogurt. It's something I can recommend to start your day full of sunshine!
What do you need for Apple Lavender Jelly?
To prepare this Apple and Lavender Jelly, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Apples - Suitable apples are Elstar, Jonagold, Golden Delicious, or Cox.
- Sugar - Because we add lemon, jelly sugar is not necessary. But you can replace the lemon juice with the sugar with the same amount of sugar with pectin.
- Lemon - Besides giving the apple lavender jelly a wonderfully fresh taste, lemon also causes the apple juice to gel and become a jelly.
- Lavender - A flavor for the lavender and apple jelly to make it just that bit better. You can also use mint or Calvados (1 tablespoon). Or omit an extra flavor.
How to prepare Apple Jam with Lavender?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
Step 1: Cut the apple into chunks and add water. Let it cook for 30 minutes.
Step 2: Place a cheesecloth in a colander and set it in a bowl. Spoon the apples onto the cheesecloth and let drain for at least 8 hours.
Step 3: Put the juice together with sugar, lemon juice, and lavender in a saucepan and bring to a boil. Hang a candy thermometer in the pan and cook until the jelly reads 220 °F (105 °C).
Step 4: Check whether the jelly has thickened enough. You do this by dropping a drop of jelly onto an ice-cold plate. When you draw a line with a spoon, it does not flow closed. Then pour about ½ inch (1 cm) of jelly into the sterilized jars (this allows the glassware to get used to the heat) and let it stand for 1 minute. Then scoop the pots full, screw on the lid and turn it upside down. Let cool to room temperature.
The apple jelly with lavender can be stored for 1 year.
Why am I not getting a jelly?
For making jelly, you need pectin, which ensures that the jam/jelly thickens. Most of the time, the non-gelling has two causes:
- You added too little lemon juice. The lemon juice lowers the pH. A lower pH ensures that pectin, naturally present, stiffens. Measure the lemon juice carefully.
- You boiled the juice too short or too long. If you cook too short, the pectin will not gel. If you cook too long, you will break down the pectin (and it will no longer set, either).
How do you check if your jelly is ready?
The following method is simple and quick for checking the apple jelly with lavender. First, put a plate in the fridge an hour before you start, so it is well cold. Then, when the test moment has come (see the recipe), drop a drop of jelly onto the ice-cold plate. Now, drawing a line through the jelly with a spoon (or with your finger) should not clog.
Of course, it may not be cooked enough yet. Return the plate to the refrigerator and continue cooking until about 230 °F (110 °C) (not higher). Now check again with the cold plate method.
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Apple and Lavender Jelly
- 9 pound apples Elstar, Jonagold, Golden Delicious, or Cox
- 10 cups water
- 6 cups sugar
- ¼ cup lemon juice fresh
- 2 tablespoons lavender from the sprigs
Ingredients you need per step are listed below the step in Italic
- Sterilize and prepare the jars.
- Prepare a bowl topped with a sieve, covered with a cloth.
- Wash the apples in water with vinegar. Add 1 cup of vinegar to every 4 cups of water. (1 cup (250 ml) vinegar to every liter of water).
- Cut the apples into large pieces. Don't throw away the kernels and cores; put them into the pan.9 pound apples
Apple and Lavender Jelly
- Put the apples in a large pan and add the water.10 cups water
- Cover the pan and bring to a boil.
- Reduce heat and cook for 30 minutes until the apples are soft and tender.
- Take the bowl and sieve and put the apples in the sieve (on top of the cloth).
- Let the apples drain for at least 8 hours. Do not press the apples, or the jelly will turn cloudy.
- Measure the juice that has been released. It should be about 8 ⅓ cup (2 liters). Otherwise add water until you reach this volume.
- Put the juice in a saucepan with the lavender, sugar, and lemon juice and bring to a boil.6 cups sugar, 2 tablespoons lavender, ¼ cup lemon juice
- Hang a sugar thermometer in the pan and heat to 220 °F (105 °C.) Keep stirring.
- Grab your cold plate and drip a drop on the plate. If the drop is immediately solid, your jelly is ready. Otherwise, you heat the jelly a little further to a maximum of 230 °F (110 °C.)
- Pour the jelly about ½ inch (1 cm) into the jars and let it stand for 1 minute (this will allow the pot to get used to the heat). Then fill the jars.
- Turn the jars upside down and let them cool to room temperature. Then turn them back.