When preparing this apple jelly with lavender you get a delicious smell of apples with a touch of lavender through the house. The sweet taste of caramel apple with floral lavender. A taste sensation!
Apple jelly was until recently pretty unknown to me. I only new apple jam which is darkened and got a quite intens flavor. The intense flavor of the apple jam is not to be found in the apple jelly, which tastes more a caramel, creamy and sweet. Lavender harvested from our garden, is briefly cooked to give a hint of flavor accent.
Every morning I eat a nice cup of muesli with a teaspoon of apple jelly (instead of honey) in the yogurt. Really delicious!
Apple jelly versus apple butter
You probably know apple butter, which has a very intense apple flavor. It is dark colored and very solid. And if you want to make that delicious apple butter, you have come to the wrong place with this recipe.
This apple jelly has a hint of apple flavor, but not overwhelming. By boiling the jelly it has gotten a light caramel flavor and the lavender gives this recipe a floral flavor accent. This apple jelly is light in color and is more like honey than a thick syrup. And that is precisely what makes it so special.
The ingredients you need to prepare this apple jelly
How do you prepare apple jelly?
The full recipe in easy steps can be found down below in the recipe card.
Step 1: Cut the apple in coarse pieces and put in a pan. Pour the water in the pan and bring to the boil. Let it simmer for 30 minutes.
Step 2: Take a cheesecloth and put it in a colander. But the colander on top of a bowl. Put the soft apples in the colander and let the juice leak into the bowl for at least 8 hours.
Step 3: Add the apple juice, together with the sugar, lemon juice and lavender to a pan and bring to the boil. Put a sugar thermometer into the pan and cook the jelly until the temperature reaches 220 degrees Fahrenheit (105 degrees Celsius)
Step 4: Check whether the jelly has thickened enough. Do this by dropping a drop of jelly on an ice-cold plate. When you draw a line through the apple jelly with a spoon, it shouldn't close. When the jelly stands the test, pour about 1/2 inch (1 cm) of jelly into the sterilized jars (this way the glassware can get used to the heat) and let it stand for 1 minute. Then fill the jars completely, screw the lid and turn the jars upside down. Let cool to room temperature.
The apple jelly with lavender can be stored for 1 year.
Why don't I get jelly?
To make jelly you need pectin that ensures that the jam / jelly thickens. Usually there are two causes of not gelling:
- You haven't add enough lemon juice. The lemon lowers the pH so that the pectin, which is naturally present, does gel. Measure the lemon juice carefully.
- You have cooked the apple juice too short or too long. If you cook too short, the pectin will not gel. If you cook for too long, you cook the pectin so it breaks (and then it no longer gels).
How to check if your jelly is ready?
To check if the apple jelly with lavender is done: the following method is simple and quick. An hour before you start, put a plate in the fridge so that it is cold. When the test moment has come (see the recipe), drip a drop of jelly on the ice-cold plate. If you now draw a line through the jelly with a spoon (or with your finger), it should not close.
Of course, it may not have been reduced enough yet. Put the plate back in the refrigerator and continue cooking for a while, to 230 degrees Fahrenheit (110 degrees Celsius, not higher). Now check again with the cold plate method.
💭 Top tips
- Use unsprayed (lavender) flowers. Ordinary plants from the garden center can contain toxins. Make sure you only harvest flowers if you’re sure they are not sprayed. Otherwise buy them in a biological store.
- To test if the jam is thick enough, drip some jam on the cold plate. If the jam runs out it is not sufficiently thickened yet. When the drop solidifies the jam is ready. It can then be poured into the jars. Make sure you keep the plate stored cold in the refrigerator in between the testing.
- Wash the apples in water with vinegar. (1 part water with 1/3 part vinegar). Due to the acidity, any toxins used dissolve well and do not end up in your jelly.
- Make sure you stir well and often if you make this jelly, because it burns quite often.
- Sterilize the jars by cooking the jars and lids 2 minutes in boiling water (without a jar). Put the lid loose on the jar when you get them out or turn them upside down on a clean towel so they keep sterile.
- After the jelly is poured into the jars put them upside down to create a seal. This way the jelly won't spoil as fast and keeps longer.
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Heb je dit recept gemaakt? Tag dan #byandreajanssen op Instagram of twitter. Ik vind het namelijk superleuk om te weten dat mijn recepten gemaakt worden en ik ga zeker kijken. Je kunt natuurlijk ook altijd het recept delen op mijn Facebook pagina. En niet vergeten om het recept op Pinterest te bewaren om het eenvoudig terug te vinden Tot snel!
Apple jelly with lavender
- 8 pounds apples
- 10 cups water
- 6 cups sugar
- ¼ cup lemon juice
- 2 tablespoons lavender from the sprigs
- 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. (250 ml vinegar to every liter water).
- Cut the apples into large pieces. Don't throw away the kernels and cores but also put them into the pan.
Apple jelly with lavender
- Put the apples in a saucepan and add the water.
- Cover the pan and bring to the 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 2 liters.
- Put the juice in a saucepan with the lavender, sugar and lemon juice and bring to the boil.
- Hang a sugar thermometer in the pan and heat to 220 degrees Fahrenheit (105 degrees Celsius.) 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 degrees Fahrenheit (110 degrees Celsius.)
- Pour the jelly about ½ inch (1 cm) into the jars and let it stand for 1 minute (this will allow the jar to get used to the heat). Then fill the jars completely.
- Turn the jars upside down and let cool to room temperature.