Homemade Apple and Lavender Jelly: A Sweet & Floral Preservation Recipe

Making your own apple and lavender jelly is not only incredibly easy but also immensely rewarding, especially if you find yourself with an abundance of fresh apples after the harvest season. This unique preserve marries the comforting, sweet caramel notes of apples with the delicate, aromatic whisper of floral lavender, culminating in a silky, creamy jelly that truly is a sensation for the palate. It’s a delightful way to capture the essence of both summer and autumn in a single jar.

Essential Ingredients for Your Apple Lavender Jelly

To embark on this delightful culinary journey and prepare your very own Apple and Lavender Jelly, you’ll need a carefully selected list of ingredients. The precise quantities are detailed in the comprehensive recipe card located at the bottom of this blog post. However, understanding the role of each component will empower you to achieve the perfect balance of flavor and texture in your homemade jelly.

• Apples: The foundation of our jelly! For optimal flavor and natural pectin content, suitable apple varieties include Elstar, Jonagold, Golden Delicious, or Cox. These apples are known for their balance of sweetness and tartness, which contributes significantly to the jelly’s final taste and its ability to set properly. Using a mix of varieties can also add depth to the flavor profile. It’s important not to peel or core the apples before the initial cooking, as the skins and cores contain a high concentration of pectin, which is vital for gelling.
• Sugar: Beyond sweetness, sugar plays a crucial role in the preservation process and in achieving the desired jelly consistency. While some recipes call for jelly sugar (which contains added pectin), we simplify this by relying on the natural pectin in the apples and the acid from the lemon. This method allows for a purer apple flavor to shine through. However, if you prefer, you can certainly replace regular sugar with an equivalent amount of sugar containing pectin for an extra assurance of setting.
• Lemon: More than just a flavor enhancer, lemon is an indispensable ingredient for our apple lavender jelly. Its acidity acts as a catalyst, lowering the pH of the apple juice. This lower pH is essential for activating the pectin naturally present in the apples, enabling the juice to gel and transform into a firm, yet delicate jelly. Additionally, the lemon brightens the overall taste, providing a wonderful freshness that cuts through the sweetness and perfectly complements the floral notes of the lavender.
• Lavender: This aromatic herb is the star ingredient that elevates this jelly from ordinary to extraordinary. We recommend using culinary lavender from your garden, ensuring it’s unsprayed and free from any chemicals typically found in ornamental garden center plants. The lavender sprigs are briefly cooked with the apple juice, imparting a subtle, fragrant, and slightly herbaceous undertone that beautifully marries with the apple. If fresh lavender isn’t available, dried culinary lavender can be used effectively. For those who enjoy experimenting, a tablespoon of mint or a splash of Calvados can offer interesting alternative flavor profiles, or you can simply omit any extra flavoring if you prefer a pure apple jelly.

Gathering these ingredients is the first exciting step towards creating a batch of homemade apple and lavender jelly that will impress and delight. Remember that the quality of your ingredients directly impacts the final product, so choose the freshest and most aromatic options available.

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

While a printable recipe card with concise step-by-step instructions is conveniently located at the bottom of this blog, let’s walk through the process in more detail. This will provide additional context and helpful tips to ensure your apple and lavender jelly turns out perfectly every time, from the initial apple preparation to the final sealing of the jars.

Step 1: Preparing the Apples for Juice Extraction

Begin by thoroughly washing your chosen apples. It’s a good practice to wash them in water mixed with a bit of vinegar (about 1 cup of vinegar to every 4 cups of water) to remove any residues. Then, cut the apples into large chunks. There’s no need to peel or core them at this stage, as the skin and cores are rich in pectin, which is crucial for the jelly to set. Place these apple chunks into a large saucepan and add the specified amount of water. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for approximately 30 minutes. Cook until the apple pieces are very soft and tender, easily mashed with a spoon. This process extracts the apple’s flavor and, most importantly, its natural pectin into the water.

Step 2: The Art of Draining for Clear Jelly

Once the apples are tender, set up your draining station. Place a colander over a large bowl and line the colander with a clean cheesecloth or a fine-mesh jelly bag. Carefully spoon the cooked apple mixture into the cheesecloth. This step is critical for achieving a clear, sparkling jelly. Allow the apples to drain naturally for at least 8 hours, or ideally overnight. Resist the temptation to press or squeeze the apples, as this will force pulp through the cloth, resulting in a cloudy jelly rather than a beautifully clear one. Patience here is key to a visually appealing and smooth jelly.

Step 3: Cooking the Jelly to Perfection

After the apple juice has fully drained, measure the liquid. You should aim for approximately 8 ⅓ cups (2 liters) of juice. If you have less, simply add a bit of water to reach the desired volume. Pour the measured juice into a clean, heavy-bottomed saucepan. Add the sugar, fresh lemon juice, and the culinary lavender sprigs. Bring this mixture to a rolling boil over medium-high heat, stirring constantly to ensure the sugar dissolves completely and to prevent scorching. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the liquid but not touching the bottom. Continue to boil, stirring frequently, until the jelly reaches the gelling point of 220 °F (105 °C).

Step 4: Testing, Jarring, and Storing Your Jelly

Before removing the jelly from the heat, perform a readiness test to ensure it has reached the perfect consistency. Drop a small amount of hot jelly onto an ice-cold plate (which you should have placed in the freezer beforehand). After a moment, gently push the jelly with a spoon or your finger. If it wrinkles and doesn’t flow back together, your jelly is ready. If it’s too runny, continue to cook for a few more minutes, retesting frequently, but do not exceed 230°F (110°C) as this can degrade the pectin. Once ready, carefully remove the lavender sprigs. Pour about ½ inch (1 cm) of the hot jelly into your sterilized jars first, allowing the glass to acclimate to the heat for about a minute. This prevents thermal shock and cracking. Then, fill the jars fully, leaving about ¼ inch of headspace. Secure the lids tightly and immediately invert the jars upside down for 5-10 minutes. This creates a vacuum seal, crucial for long-term storage. Finally, turn them right side up and let them cool completely to room temperature. This homemade apple jelly with lavender can be stored in a cool, dark place for up to 1 year, ready to be enjoyed whenever a craving strikes.

Troubleshooting: Why Isn’t My Jelly Setting?

Achieving that perfect, firm yet delicate jelly consistency can sometimes be tricky. The science behind jelly-making primarily revolves around pectin, a natural polysaccharide found in fruits. Pectin, in combination with the right amount of acid (like lemon juice) and sugar, forms a gel when heated to a specific temperature. Most often, issues with jelly not setting can be traced back to two main culprits:

• Insufficient Lemon Juice: Lemon juice is not just for flavor; it’s a vital activator for pectin. It lowers the pH of the fruit juice, which is necessary for the pectin molecules to bond together and form a gel. If you’ve added too little lemon juice, the pH might be too high, preventing the pectin from properly stiffening. Ensure you measure the lemon juice accurately as specified in the recipe. If your apples are particularly sweet or low in natural acidity, a little extra lemon juice can sometimes help.
• Incorrect Boiling Time: This is a delicate balance.
  • Boiling too short: If the jelly is not cooked long enough, the pectin won’t have sufficient time to activate and form its gel structure. The mixture needs to reach and maintain the precise gelling temperature for a period to set.
  • Boiling too long: Conversely, overcooking can be just as detrimental. Prolonged boiling at high temperatures can actually break down the pectin, rendering it ineffective. Once the pectin is destroyed, the jelly will no longer set, resulting in a syrupy consistency. This is why using a candy thermometer is highly recommended to accurately monitor the temperature and prevent overcooking.

Remember, making jelly is a blend of art and science. Don’t be discouraged if your first batch isn’t perfect. Understanding these common issues will help you fine-tune your technique for future successes.

Mastering the Jelly Readiness Test: How to Confirm Your Jelly is Set

Knowing when your apple and lavender jelly has reached its perfect setting point is crucial for a successful batch. Fortunately, there’s a simple and quick method to check its readiness. This “cold plate test” is a time-honored technique used by home preservers:

Preparation: About an hour before you plan to start cooking your jelly, place a small ceramic or glass plate in your refrigerator or freezer. The plate needs to be thoroughly chilled for the test to work effectively.

The Test: When your jelly mixture on the stove approaches the target temperature (around 220 °F or 105 °C, as indicated by your candy thermometer), remove the cold plate from the fridge/freezer. Carefully spoon or drip a small amount of the hot jelly onto the ice-cold surface of the plate. Let it sit for about 30 seconds to cool and settle.

The Verdict: Now, gently push the drop of jelly with your finger or the back of a spoon. If the jelly wrinkles and doesn’t flow back to fill the furrow you’ve created, it indicates that the pectin has gelled sufficiently, and your jelly is ready! If it’s still runny and spreads easily, it means the jelly is not yet set. Return the plate to the refrigerator to re-chill while you continue cooking the jelly for a few more minutes.

Troubleshooting during the test: If the jelly is still too thin, continue boiling and retest every couple of minutes. However, be mindful not to exceed a maximum temperature of about 230 °F (110 °C), as prolonged cooking at higher temperatures can break down the pectin. Always re-chill your test plate between checks to ensure accurate results. A well-set jelly should be clear, firm, and have a beautiful shimmer, reflecting all the care you put into making it.

📖 Recipe

RECIPE CARD

Apple and Lavender Jelly

Andréa

Making your own apple and lavender jelly is very easy and highly recommended, especially if you have an abundance of fresh apples. This sweet, caramel-flavored apple jelly, infused with floral lavender, creates a creamy and delightful preserve. It’s truly a taste sensation that captures the essence of the harvest season!

5 of 27 votes

Print Recipe
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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

• Large stockpot (Copper Jam Pan if available)
• 6 jam jars (approx. 400 ml / 1 cup capacity each)
• Candy or Sugar Thermometer
• Fine-mesh sieve or colander
• Cheesecloth or jelly bag

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Ingredients

• ▢ 9 pound apples, Elstar, Jonagold, Golden Delicious, or Cox are highly recommended for their flavor and pectin content.
• ▢ 10 cups water
• ▢ 6 cups sugar
• ▢ ¼ cup lemon juice, freshly squeezed for best flavor and pectin activation.
• ▢ 2 tablespoons lavender , culinary-grade lavender from the sprigs, ensuring it’s unsprayed.

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 Steps

• ▢
  Sterilize and prepare the jars thoroughly. This is crucial for safe long-term storage of your jelly.
• ▢
  Prepare a large bowl topped with a fine-mesh sieve, which is then lined with a clean cheesecloth or jelly bag. This setup will be used for draining the apple juice.
• ▢
  Wash the apples thoroughly in a solution of water and vinegar. Add 1 cup of vinegar to every 4 cups of water (or 250 ml vinegar to every liter of water). The acidity helps to dissolve any potential residues on the apple skins.
• ▢
  Cut the washed apples into large, rough pieces. It’s important not to discard the kernels and cores, as these parts contain a high concentration of natural pectin, essential for the jelly’s set. Include them directly in the cooking pan.
  9 pound apples

Making the Apple and Lavender Jelly

• ▢
  Place the prepared apple chunks into a large stockpot or jam pan and add the measured water.
  10 cups water
• ▢
  Cover the pan with a lid and bring the mixture to a rolling boil over medium-high heat.
• ▢
  Reduce the heat to a simmer and continue to cook for 30 minutes, or until the apple pieces are thoroughly soft and tender, easily crushed.
• ▢
  Carefully transfer the cooked apples and liquid into the prepared sieve, which is lined with cheesecloth and set over a clean bowl.
• ▢
  Allow the apples to drain undisturbed for at least 8 hours, or preferably overnight. Crucially, do not press the apples, as this will result in cloudy jelly.
• ▢
  Measure the clear apple juice collected. You should aim for approximately 8 ⅓ cups (2 liters). If you have less, add water until you reach this precise volume.
• ▢
  Pour the measured apple juice into a clean, large saucepan. Add the lavender sprigs, sugar, and fresh lemon juice. Stir well to combine all ingredients.
  6 cups sugar, 2 tablespoons lavender, ¼ cup lemon juice
• ▢
  Bring the mixture to a rolling boil over medium-high heat. Attach a sugar thermometer to the pan, ensuring it’s not touching the bottom. Continue cooking, stirring frequently to prevent burning, until the jelly reaches 220 °F (105 °C).
• ▢
  Perform the cold plate test: Take your pre-chilled plate from the freezer and drip a small amount of hot jelly onto it. Let it cool for 30 seconds, then gently push it with your finger. If it wrinkles and doesn’t run, the jelly is ready. If not, continue cooking for a few more minutes, retesting, but do not exceed a maximum of 230 °F (110 °C).
• ▢
  Once ready, remove the lavender sprigs. Carefully pour about ½ inch (1 cm) of jelly into each sterilized jar. Let it stand for 1 minute to allow the glassware to acclimate to the heat, preventing cracks. Then, fill the jars to about ¼ inch from the rim.
• ▢
  Screw on the lids tightly. Immediately turn the hot jars upside down and let them cool completely to room temperature. This creates a vacuum seal. After cooling, turn them back upright. Store in a cool, dark place.

Notes

1. Lavender Source: Always use unsprayed, culinary-grade lavender flowers. Ornamental garden center plants may contain pesticides or toxins that are not safe for consumption. Be sure of your source when picking or purchasing lavender.

2. Apple Washing: Washing apples in water with vinegar (1 part vinegar to 3-4 parts water) is highly recommended. The acidity of the vinegar helps to effectively remove any surface impurities, waxes, or potential toxins, ensuring your jelly is as clean and natural as possible.

3. The Power of Lemon Juice: Beyond its refreshing taste, lemon juice is a crucial ingredient for a perfectly set jelly. It provides the necessary acidity to activate the natural pectin in the apples, initiating the gelling process. Without sufficient lemon juice, your jelly may remain liquid.

4. Constant Stirring is Key: When making the apple and lavender jelly, it’s essential to stir continuously, especially once the sugar is added and the mixture starts to thicken. This prevents the jelly from scorching and sticking to the bottom of the pan, which can ruin the flavor and texture.

5. Jam Testing for Set: To accurately test if your jam has thickened sufficiently, place a small plate in the freezer an hour before you begin cooking. When the jelly reaches its target temperature, drop a small amount onto the ice-cold plate. If, after a few seconds, the drop wrinkles when pushed with a spoon or finger, it is ready. If it’s still runny, continue cooking and re-test, always chilling the plate between checks. Do not overcook beyond 230°F (110°C) as this can destroy the pectin.

6. Sterilizing Jars for Safety: Proper sterilization of jars is fundamental for safe food preservation. You can sterilize them by immersing clean jars in boiling water for at least 10 minutes, then drying them with a clean tea towel. Alternatively, wash them thoroughly in a dishwasher on a hot cycle, removing and sealing them immediately while still hot. Lids should be simmered (not boiled) for a few minutes.

7. Storing Your Homemade Jam:

After pouring the hot jam into the sterilized jars and sealing them, immediately turn them upside down for 5-10 minutes. This creates a strong vacuum seal, helping to preserve the jam and prevent spoilage.

Once cooled and properly sealed, you can store your jars of apple and lavender jelly in a cool, dark, and dry place for up to one year, enjoying the taste of the harvest all year round.

8. Nutritional Value: The nutritional information provided is estimated per individual jar of jelly.

Nutrition Facts

Calories: 1140kcalCarbohydrates: 297gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.05gSodium: 29mgFiber: 16gSugar: 273gVitamin A: 383IUVitamin C: 36mgIron: 1mg

Keyword Homemade Apple Jelly, Lavender Jam Recipe, Fruit Preservation, Easy Jelly Making, Apple Season Recipe

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