Ingredients
1 cup firmly packed lavender
1-1/2 cups water
2-1/2 cups sugar
1 medium lemon, juiced
1 pkg. (3 oz) pectin (powder)
Preparation
Blend 3/4 cup of water, juice of the lemon, and lavender blossoms until the mixture becomes a smooth paste. Add sugar and blend until dissolved. Stir in powdered pectin and 3/4 cup of water in a small saucepan, boil for 1 minute. Pour into the lavender mixture and blend and cook for 1 additional minute. Pour into sterilized jam jars. Cool before refrigerating. Will be good for 3 weeks, refrigerated.
