There is nothing quite like the scent of fresh cut flowers. Lavender isn’t just a fragrant flower, but a flower the is increasingly being reinvented in cooking. Lavender can add a flowery accent to any recipe, such as it does in this Lavender and White Wine Jelly. The sweetness of the wine is similar to an ice wine with a hint of lavender at the end.
This sweet jelly adds a lovely hint of lavender. The recipe is a simple mall batch recipe. In terms of jellies, it’s simple to make, store and has a wide variety of uses. It’s a delicious complement to Lemon Buttermilk Scones and Early Grey Tea.
In order to infuse the lavender with the wine, you can either add the lavender directly to the wine or create and tea pouch. By creating a tea pouch, you can eliminate the need for straining. The only straining you’ll need to do, is to strain off any threads from the tea bag. You and use premade tea bags or muslin.
In order to strain your infusion, sanitize a glass jar. Line a mess strainer with 1 or 2 layers of muslin. Carefully pour your infused wine through the strainer.
Once you have finished preparing and canning your jars, allow them to set for 24 hours. The lids should have sealed properly. Remove the bands and give the lids a slight tug to ensure they are tight. Wipe down your jars and replace the bands. Do not tighten your bands. You’ll want to leave them loose. You sealed lids are technically sufficient. You’ll want the bands only to protect the lids.
It’s a stretch for me to find uses for jellies, outside of breads. This Lavender and White Wine Jelly has inspired a number of recipe ideas. As I’ve mentioned before, it’s lovely on Lemon Buttermilk Scones. It’s also wonderful over a Pouched Pear, as well. Enjoy.
Lavender and White Wine Jelly
Lavender can add a flowery accent to any recipe, such as it does in this Wine and Lavender Jelly. The sweetness of the wine is similar to an ice wine with a hint of lavender at the end.
2 cups Dry White Wine
1 T. Lavender Flowers
2 cups Sugar
1 – 3 oz. Pouch Liquid Pectin
- Prepare your canner and sanitize your jars and lids as you work on the wine and lavender tea base.
- In a large stainless steel saucepan, bring the wine to a boil and simmer for 10 minutes. You’ll want to make sure the alcohol has burned off.
- Add your lavender tea pouch and simmer covered, for 20 minutes.
- Remove from heat and allow to rest for 20 minutes.
- If you have threads from your tea pouch, you’ll want to strain them off before proceeding.
- Set out your sterilized jars and clean surface to cool slightly.
- Transfer you wine and lavender infusion to a clean stainless steel saucepan. Stir in your sugar and bring to a boil. Make sure to stir consistently until the mixture is at full boil.
- Stir in the pectin and allow the mixture to continue at a hard boil for another 2 minutes. Continue to stir throughout the process. Remove from heat and skim off any foam that may have collected on the surface.
- Pour the hot jelly into your prepared jars. Make sur to allow a 1/4 inch space below the rim. Wipe the rim to ensure they are clean and dry.
- Add your lids and bands. Tighten the bands until resistance is met with a little more. Secure but not overly tight.
- Place the jars into the canner making sure they are fully covered with 1 – 2 inches of water. Bring to a boil and process for 10 minutes. Remove the lid and wait for another 5 minutes before removing the jars to your cooling area.