Apple-Lavender Jelly

Ingredients for 1 servings:

• 0.7 liters of cloudy apple juice
• 500 g gelling sugar, 2:1
• 5 packs of vanilla sugar
• 1 lemon(s)
• 5 sprig(s) lavender, blossoms, fresh
• 2 tbsp lavender, flowers, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 15 minutes

Place 5 lavender blossoms, without the stems, into a tea strainer. Lightly crush them in a mortar and pestle, then add them to the juice and let them steep, covered, for 1-2 hours. If you have organic lemons, you can add the zest as well as the juice. The strength of the lavender aroma depends largely on the plant; it’s best to use a little less if you haven’t tried it out before! Add the vanilla sugar and gelling sugar, bring everything to a boil, and while you’re at it, repeatedly steep the tea bag in the brew. Remove the lemon zest. For decoration, pluck individual lavender blossoms. Finally, add the blossoms and fill the sterilized jam jars. To ensure the blossoms are evenly distributed, it’s best to let the jars cool in cold water and turn them over every minute to prevent the blossoms from settling at the bottom.