Harvest lavender blossoms.

Wash and let air dry.

 

 

 

 

Put one cup of blossoms in a saucepan.

Add in 2 1/4 c. apple juice.

Bring to a boil.

Cover and let steep 15 minutes.

It doesn’t look very appetizing once it has steeped.

Strain out lavender blossoms

Wash jars, rings, lids.

Get water in canner going.

Immerse jars in hot water until ready to use.

Put lids in hot, almost boiling, water.

Put lavender/apple juice in saucepan along with  3 1/2 c. sugar.

Bring to a boil.

Stir in one 3 oz pkg liquid pectin. Bring to a rolling boil for one minute, stirring occasionally.

 

Fill jars to within 1/4″ of the top.

Wipe off edge of jar.

Put on hot lids and secure with rings.

Place jars in wire rack as you fill them. I tend to place jars in opposite spots in the rack, to avoid the rack from becoming too heavy on one side and then dumping everything in the canner. Been there, done that.

Process ten minutes, being certain to add a extra minute or two for every 1,000 feet above sea level.

From this recipe, I got four of those fancy flat 8 oz jars and one four ounce jar.

Tidbit: those flat jars kept slipping through the edge of the wire rack when I was trying to put in the jars. I like the look of the jars, but it was a pain trying to balance them in the wire rack.