Lavender Jelly - cooking recipe

Ingredients

3 1/2 cups water
1/2 cup dried edible lavender flowers
1 lemon, juice of
1 (1 3/4 ounce) box dry pectin or (3 ounce) envelope liquid pectin
4 cups sugar

Preparation

In a large saucepan over high heat bring water just to a boil.
Remove from heat and stir in dried lavender flowers. Cover and let steep for 20 minutes.
After 20 minutes, strain mixture through a fine mesh strainer into a deep kettle or pot, discarding the lavender flowers.
Stir in lemon juice and pectin; continue stirring until the pectin is thoroughly dissolved.
Over high heat, bring the mixture to a hard rolling boil (a full rolling boil that cannot be stirred down).
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.
Process in a water bath for 10 minutes. Remove jars to wire rack and let cool before serving.
Makes five 1/2 pints.