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.