The preservation of food allows our harvest to last all through the year.

Preservation methods include salting, smoking, canning, fermenting, freezing, drying, and seasoning.

Lavender Jelly* makes 12-125 ml jelly jars

3 1/2 cups water or apple juice
1/2 cup dried lavender flowers
1/4 cup lemon juice
1 pouch liquid pectin or 1 box powdered pectin
4 cups sugar

In a large saucepan over high heat bring water(or juice) just to a boil.
Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes.
After 20 minutes, strain mixture into a large, deep pot and discard the lavender flowers.
Stir in the lemon juice and sugar, until the sugar is dissolved.
Over high heat, bring the mixture to a boil; add pectin, skimming off any foam
When the jelly reaches a hard rolling boil, let it boil for 2 to 4 minutes**, stirring frequently.
After boiling, transfer the jelly into the hot sterilized jars.
Fill them to 1/4 inch, wipe the top, seat the lid and lightly tighten the ring.
Process in a hot water bath for 10 minutes or as per your canner's instructions
Let cure for at least 10 days

*Melissa or Chamomile can be processed using this recipe
**Boil Times: 2 minutes - soft gel; 4 minutes - medium gel