#GlazedMeats

[abstract-media]

A delightful jelly that is ideal for spreading on toast or glazing meats is made with a delightful blend of raspberries, redcurrants, and lavender.

Ingredients: 2 cups raspberries. 1 cup redcurrants. 2 tablespoons dried lavender buds. 4 cups granulated sugar. 1 packet 1.75 oz fruit pectin. 4 cups water.

Instructions: Remove any stems or leaves from the redcurrants and raspberries after giving them a thorough wash. Put the redcurrants, raspberries, and water in a big pot. After bringing to a boil, lower the heat, and simmer for fifteen minutes. While the tea is simmering, make a lavender pouch by tying the dried lavender buds in cheesecloth or using a tea infuser. Simmer the fruit mixture with the lavender pouch added, and cook for ten more minutes. Take out the lavender pouch and throw it away. Return the mixture to a boil after stirring in the fruit pectin. Add the powdered sugar gradually, stirring continuously until it dissolves completely. Allow the mixture to boil for approximately five minutes, or until the desired jelly consistency is achieved. A small amount can be tested for consistency by setting it on a cold plate and seeing if it solidifies. When boiling, skim off any foam that appears on the surface. When the jelly is done, take it off the heat and allow it to cool a little. Leave a 1/4-inch headspace at the top of the sterilized jars when you pour the hot jelly into them. To make sure the jars are properly sealed, cover them with lids and process them in a hot water bath for ten minutes. Let the jars cool fully before labeling and putting them in a dark, cool place to store. It's time to taste your homemade Raspberry Redcurrant Lavender Jelly!

Prep Time: 30 minutes

Cook Time: 25 minutes

Beau

[foodleasure]

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