LAVENDER JELLY, VERY APPETIZING
Saturday, December 15, 2018
Jelly is a food that texture feels rather dense but chewy. Jelly is made from processed seaweed which is given fruit juice.
In the manufacturing process, jelly is usually given granulated sugar so that jelly tends to taste sweet. Jelly is very easy to find in various shopping centers, both in the form of packaged instant jelly which can be eaten directly or jelly which is still in the form of jelly powder so it must be processed at home.
Ingredients:
Preparation:
In a large saucepan over high heat bring water 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 deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
Boil Times:
2 minutes – soft gel
4 minutes – medium gel
Testing for “jell” (thickness – I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute.
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Makes five 1/2 pints.
Fоr thе full rесіре, Read here
The other best recipes you can do :
In the manufacturing process, jelly is usually given granulated sugar so that jelly tends to taste sweet. Jelly is very easy to find in various shopping centers, both in the form of packaged instant jelly which can be eaten directly or jelly which is still in the form of jelly powder so it must be processed at home.
Ingredients:
- 3 1/2 cups water
- 1/2 cup dried lavender flowers
- Juice of 1 lemon (approximately 1/4 cup)
- 1 (1 3/4-ounces) box powdered Pectin or 1 pouch (3-ounces) liquid pectin
- 4 cups raw sugar
Preparation:
In a large saucepan over high heat bring water 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 deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
Boil Times:
2 minutes – soft gel
4 minutes – medium gel
Testing for “jell” (thickness – I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute.
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Makes five 1/2 pints.
Fоr thе full rесіре, Read here
The other best recipes you can do :