Homemade Apple and Lavender Jelly: A Sweet, Fragrant, and Easy-to-Make Delight

There’s a special kind of magic in creating something delicious from scratch, especially when it involves fresh, seasonal ingredients. Making your own apple and lavender jelly is not only incredibly easy but also a truly rewarding experience, particularly if you find yourself with an abundance of crisp apples. This unique preserve marries the comforting, sweet caramel notes of cooked apples with the delicate, aromatic floral essence of lavender, culminating in a silky, rich jelly that is nothing short of a taste sensation!

Essential Ingredients for Your Apple and Lavender Jelly

Crafting this exquisite Apple and Lavender Jelly requires a few simple ingredients, each playing a crucial role in achieving that perfect taste and texture. You’ll find the precise measurements detailed in the comprehensive recipe card located at the very bottom of this blog post. But for now, let’s delve into what makes each component so important:

• Apples: The foundation of our jelly! For the best results, opt for varieties known for their good pectin content and balanced flavor. Excellent choices include Elstar, Jonagold, Golden Delicious, or Cox. These apples will yield a beautiful, clear juice and set well without the need for additional commercial pectin. Their natural sweetness and tartness are ideal for jelly making.
• Sugar: Essential not just for sweetness, but also for preservation and aiding the gelling process. Because we incorporate lemon juice, which is rich in natural pectin, specialized jelly sugar (sugar with added pectin) isn’t strictly necessary. However, if you prefer, you can certainly substitute regular sugar with an equal amount of sugar containing pectin.
• Lemon: A powerhouse ingredient! Fresh lemon juice plays a dual role. Firstly, it imparts a wonderfully bright and fresh flavor that beautifully complements both apple and lavender. Secondly, and critically for jelly making, the acidity in lemon juice lowers the pH of the apple juice. This lower pH activates the natural pectin present in the apples, which is vital for the juice to gel and transform into a firm, glistening jelly.
• Lavender: The star flavor for this unique jelly. Lavender adds an elegant, fragrant, and slightly herbaceous note that elevates the entire preserve. Ensure you use culinary-grade lavender, either fresh from an unsprayed garden (ideally picked in June) or dried. If fresh lavender isn’t available or if you want to experiment, you could also try a sprig of fresh mint for a different kind of freshness, or even a tablespoon of Calvados for a subtle apple brandy kick. Of course, you can always omit an extra flavor entirely for a pure apple jelly.

Crafting Your Homemade Apple and Lavender Jelly: A Step-by-Step Guide

Making your own apple and lavender jelly is a straightforward process that yields incredibly delicious results. Follow these detailed steps to create your own batch of this fragrant preserve. A fully printable recipe with even more in-depth instructions can be found at the very bottom of this blog post in the recipe card.

Step 1: Simmer the Apples to Extract Juice
Start by thoroughly washing your apples (a vinegar bath, as detailed in the notes, is recommended). Cut the apples into large chunks. There’s no need to peel or core them at this stage, as the cores contain a good amount of pectin, which is beneficial for gelling. Place the chopped apples into a large saucepan and add the specified amount of water. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 30 minutes, or until the apple pieces are very soft and tender. This process extracts the apple flavor and pectin into the water, forming a rich base for your jelly.

Step 2: Strain the Apple Juice for Clarity
Once the apples are soft, prepare for straining. Line a colander with a clean cheesecloth or a jelly bag, and set it over a large bowl or pot. Carefully spoon the cooked apple mixture onto the cheesecloth. This step is crucial for achieving a clear, sparkling jelly. Allow the apples to drain naturally for at least 8 hours, or ideally overnight. Do not press the apples! Pressing the pulp will push tiny particles through the cheesecloth, resulting in a cloudy jelly. Patience is key here; let gravity do its work to yield beautifully clear apple juice.

Step 3: Cook the Jelly to Perfection
After the apple juice has fully drained, measure it according to the recipe card. If you have less than the recommended amount, you can top it up with a little water. Pour the measured apple juice into a clean, heavy-bottomed saucepan. Add the sugar, fresh lemon juice, and the culinary lavender. Stir gently until the sugar dissolves. Bring the mixture to a rapid boil. Hang a candy thermometer in the pan, ensuring it doesn’t touch the bottom. Continue to boil, stirring occasionally to prevent sticking and burning, until the jelly reaches 220 °F (105 °C). This temperature indicates that enough water has evaporated and the pectin has been activated to achieve the desired set.

Step 4: Test, Jar, and Store Your Jelly
Before filling your jars, it’s essential to confirm that your jelly has reached the proper setting point. Use the “cold plate test” (detailed below) to check its consistency. Once satisfied, carefully remove the lavender sprigs (if using fresh). Pour a small amount, about ½ inch (1 cm), of the hot jelly into each sterilized jar. Let it stand for about 1 minute. This allows the glass to gradually adjust to the extreme heat, preventing potential cracking. After a minute, fill the jars completely, leaving a small headspace. Screw on the lids tightly and immediately invert the jars (turn them upside down) for about 5 minutes. This creates a vacuum seal, ensuring a proper, airtight seal and extending the shelf life of your jelly. After 5 minutes, turn them upright and let them cool completely to room temperature. Once cooled, store your beautifully crafted apple and lavender jelly in a cool, dark place. Properly sealed, it can be stored for up to 1 year.

Troubleshooting: Why Isn’t My Jelly Setting?

The frustration of a runny jelly is familiar to many home preservers. For jelly to properly thicken and set, pectin is a crucial component. This natural gelling agent, found in varying amounts in fruits, needs the right conditions to activate. Most commonly, a failure to gel can be attributed to one of two main issues:

• Insufficient Lemon Juice (pH Imbalance): Pectin requires an acidic environment to activate and form a gel. Lemon juice is essential because it lowers the pH of your apple juice. If you add too little lemon juice, the pH might not be low enough, preventing the naturally present pectin from stiffening. It’s vital to measure your lemon juice accurately to ensure the correct acidity. Using slightly under-ripe apples can also help, as they contain more pectin.
• Incorrect Cooking Time/Temperature: Achieving the perfect set relies on boiling the juice to the precise point where enough water has evaporated and the pectin has activated.
  • Cooking too short: If the mixture isn’t boiled long enough or doesn’t reach the target temperature (around 220°F / 105°C), the pectin won’t have sufficient time to activate and form a firm gel.
  • Cooking too long: Conversely, overcooking can be just as detrimental. Prolonged boiling at high temperatures can actually break down the pectin, causing it to lose its gelling properties. If the pectin is destroyed, your jelly will not set, regardless of how long you continue to cook it. Always use a candy thermometer for accuracy and watch your temperatures closely.

Don’t despair if your first batch doesn’t set perfectly. Jelly making is a skill that improves with practice, and understanding these common pitfalls will greatly help in achieving consistently beautiful results.

Mastering the Cold Plate Test for Perfect Jelly Consistency

The “cold plate test” is an indispensable technique for determining if your apple and lavender jelly has reached its ideal setting point. It’s simple, quick, and highly effective. Here’s how to ensure your jelly is perfectly set:

Preparation: About an hour before you expect your jelly to be ready, place a small ceramic plate or saucer in your refrigerator or freezer. The plate needs to be thoroughly chilled.

The Test: When your jelly mixture on the stovetop reaches the target temperature (approximately 220 °F or 105 °C, as indicated by your candy thermometer), turn off the heat. Retrieve your ice-cold plate from the fridge or freezer. Using a clean spoon, carefully drop a small amount of hot jelly onto the center of the cold plate. Let it sit for about 30-60 seconds to cool and settle.

Evaluation: Now, gently push the jelly with the back of your spoon or your finger.

• If the jelly wrinkles and doesn’t immediately flow back together to fill the line you’ve drawn, congratulations! Your jelly is ready and has reached the setting point.
• If the jelly remains runny and flows back easily, it means it hasn’t cooked long enough yet. Return the plate to the refrigerator. Resume cooking the jelly on the stove, stirring continuously, and continue to monitor the temperature. Cook it a little further, aiming for a maximum temperature of about 230 °F (110 °C). It’s crucial not to exceed this, as overcooking can destroy the pectin. After a few more minutes, repeat the cold plate method with a fresh drop on the chilled plate. Keep testing at short intervals until you achieve that perfect wrinkle.

This reliable test ensures that your apple and lavender jelly will have that beautiful, firm, yet spreadable consistency everyone loves.

📖 Recipe

RECIPE CARD

Apple and Lavender Jelly

Andréa

Making your own apple and lavender jelly is very easy. And especially if you have some fresh apples left, a must. The sweet apple caramel flavor with the floral lavender combined in a creamy jam. A real taste sensation!

5 of 27 votes

Print Recipe
Pin Recipe

Prep Time

20 minutes
mins

Cook Time

30 minutes
mins

Total Time

50 minutes
mins

Course
Preserve, Harvest and Jams

Cuisine
Other

Servings

6
jars of 1 cup

Calories

1140
kcal

Equipment

• Copper Jam Pan
• 6 jam jars (400 ml each)
• sugar thermometer
• Cheesecloth or Jelly Bag

Cook Mode

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Ingredients

• 
  ▢
  
  
  9
  pound
  apples,
  Elstar, Jonagold, Golden Delicious, or Cox

• 
  ▢
  
  
  10
  cups
  water

• 
  ▢
  
  
  6
  cups
  sugar

• 
  ▢
  
  
  ¼
  cup
  lemon juice,
  fresh

• 
  ▢
  
  
  2
  tablespoons
  lavender ,
  from the sprigs (culinary grade, fresh or dried)

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric –
US Customary

Instructions

Preparation

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  Sterilize and prepare your jam jars and lids. (See Notes section for detailed instructions on sterilizing).

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  Set up your straining apparatus: place a large bowl, top it with a colander, and line the colander with a clean cheesecloth or jelly bag.

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  ▢
  
  

  Wash the apples thoroughly in a solution of water and vinegar. A good ratio is 1 cup of vinegar to every 4 cups of water (or 250 ml vinegar per liter of water). This helps remove any impurities or residues.

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  Cut the washed apples into large, uniform pieces. Critically, do not discard the apple kernels and cores; these contain natural pectin, which is vital for the jelly to set. Add them directly into the cooking pan with the apple chunks.
  9 pound apples

Apple and Lavender Jelly

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  Place all the prepared apple pieces (with cores and skins) into a large, heavy-bottomed pan and pour in the measured water.
  10 cups water

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  Cover the pan with a lid and bring the mixture to a rolling boil over medium-high heat.

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  Once boiling, reduce the heat to low and continue to cook, covered, for 30 minutes. The apples should become very soft and tender, easily mashed with a spoon.

• 
  ▢
  
  

  Carefully transfer the cooked apples and liquid into the prepared cheesecloth-lined colander set over your large bowl.

• 
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  Allow the apples to drain completely for at least 8 hours, or preferably overnight. It is crucial NOT to press the apples, as this will result in a cloudy jelly. Let the juice drip naturally.

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  Measure the clear apple juice you’ve collected. You should aim for approximately 8 ⅓ cups (2 liters). If you have less, add a small amount of water until you reach this volume.

• 
  ▢
  
  

  Pour the measured apple juice into a clean, large saucepan. Add the culinary lavender sprigs (or dried lavender in a sachet), granulated sugar, and fresh lemon juice. Stir the mixture gently to dissolve the sugar.
  6 cups sugar,
  2 tablespoons lavender,
  ¼ cup lemon juice

• 
  ▢
  
  

  Bring the mixture to a vigorous boil over medium-high heat. Hang a sugar thermometer in the pan, ensuring the tip doesn’t touch the bottom. Continue to boil, stirring frequently to prevent scorching, until the jelly reaches 220 °F (105 °C). This is a critical temperature for setting.

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  ▢
  
  

  Perform the cold plate test (as described in the “Mastering the Cold Plate Test” section above). If the drop of jelly quickly solidifies and wrinkles when pushed, your jelly is ready. If not, continue to cook the jelly for a few more minutes, retesting frequently, but do not exceed 230 °F (110 °C) to avoid destroying the pectin.

• 
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  Once the jelly is ready, carefully remove any lavender sprigs. Pour approximately ½ inch (1 cm) of the hot jelly into each sterilized jar. Let it stand for 1 minute to allow the glass to temper and prevent cracking. Then, fill the rest of the jars, leaving about ¼ inch headspace.

• 
  ▢
  
  

  Immediately screw on the lids tightly. Turn the jars upside down and let them sit in this inverted position for 5 minutes. This helps create a vacuum seal. After 5 minutes, turn them upright and allow them to cool completely to room temperature on your countertop. Once cooled, check the seals (the lid should be depressed and not pop when pressed).

Notes

1. Lavender Source: Always use unsprayed, culinary-grade lavender flowers. Lavender from ordinary garden center plants may contain pesticides or toxins that are not safe for consumption. Harvest from a source you trust or purchase culinary-grade dried lavender.

2. Apple Washing: For optimal cleanliness and to help remove any surface impurities, washing apples in a water-vinegar solution is highly recommended. Use a ratio of 1 part vinegar to 3-4 parts water. The acidity helps dissolve residues effectively.

3. Lemon Juice’s Dual Role: Beyond its delightful fresh taste, lemon juice is crucial for the gelling process. It contains pectin and, more importantly, provides the necessary acidity (lowers pH) to activate the natural pectin present in the apples, ensuring your jelly sets properly.

4. Constant Stirring: When making jelly, especially during the boiling phase with sugar, continuous stirring is very important. The high sugar content can easily cause the mixture to stick and burn to the bottom of the pan, affecting the flavor and color of your jelly.

5. Jam Setting Test (Cold Plate Method): To accurately check if the jam is thick enough, place a small plate in the refrigerator or freezer an hour before you start cooking. When testing, drop a small amount of hot jelly onto this ice-cold plate. Let it cool for 30-60 seconds. If the drop wrinkles when gently pushed with a spoon, the jelly is ready. If it’s still runny, return the plate to the fridge and continue cooking the jelly for a few more minutes, retesting until it sets.

6. Sterilizing Jars: Proper sterilization is vital for safe, long-term storage of your homemade jelly. You can sterilize jars by immersing them in boiling water for at least 10 minutes, then drying them on a clean rack or with a very clean tea towel. Alternatively, wash them thoroughly in a dishwasher on a hot cycle, ensuring they are still hot when you fill them. Screw lids on immediately after filling.

7. Storing Jam: After the hot jam has been poured into sterilized jars and the lids tightly screwed on, turn the jars upside down for 5 minutes. This helps to create an airtight vacuum seal, which is crucial for preventing spoilage. Once cooled and sealed, store the jars in a cool, dry, dark place. Properly sealed jars of apple and lavender jelly can be stored for up to one year.

8. Nutritional Information: The nutritional value provided in the recipe card is an estimate per serving (per jar in this case).

Nutrition

Calories:
1140
kcal


Carbohydrates:
297
g


Protein:
2
g


Fat:
2
g


Saturated Fat:
0.2
g


Polyunsaturated Fat:
0.3
g


Monounsaturated Fat:
0.05
g


Sodium:
29
mg


Fiber:
16
g


Sugar:
273
g


Vitamin A:
383
IU


Vitamin C:
36
mg


Iron:
1
mg

Keyword
Making your own jam, recipe for jam, apple lavender jelly, homemade preserves, fruit and floral jam

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