Tigress’ Can Jam is a challenge that focuses on a fruit or vegetable each month, and all the participants have to come up with interesting recipes. This month’s focus is: herbs. My first thought was: it’s possible to can herbs???? Then I flipped through the “Ball Complete Book of Home Preserving” and stumbled upon the Herbes de Provence Wine Jelly. But it was not this recipe that caught my eye, but the variation mentioned on the bottom of the page: Lavender Wine Jelly.
I was thrilled! I still have my lavender from last year (yes, I grow lavender in my backyard – see the picture above which I took last summer – isn’t it absolutely beautiful?). Anyway, I harvested it last fall and dried it, but never used it because I didn’t really know what to do with it. So it sat in the garage and waited to be put to good use.
The recipe calls for a dry white wine, and we had that from last summer, too. No, I’m not a vintner, but last summer we went to Austria for 2 weeks and our landlords there were vintners. Of course we bought some of their wine before we left. The wine I used for the lavender wine jelly was a “Weißburgunder” (Pinot Blanc).
This jelly is delicious! I still have much lavender left in the garage, so I know now what I can use it for because the recipe made only 2 8-ounce jars. Just have to buy some more wine.
Without furter ado, here’s my adapted recipe.
Lavender Wine Jelly
(adapted from “Ball Complete Book of Home Preserving”)
- 2 cups dry white wine
- 1 tblsp dried lavender flowers
- 1 cup raw cane sugar (the original recipe calls for 2 cups granulated sugar)
- 1 tsp locust bean gum (the original recipe calls for 3 oz liquid pectin)
- In a pan, combine wine and lavender flowers. Bring to a boil over high heat, remove from heat, cover and let steep for 20 minutes.
- Transfer to a dampened jelly bag set over a deep bowl. Let drip, undisturbed for 20 minutes. Measure 1 3/4 cups infused wine.
- Transfer infused wine to a large pot. Stir in sugar. Over high heat, stirring constantly, bring mixture to a full boil that cannot be stirred down. Stir in locust bean gum. Boil hard, stirring constantly for 2 minutes. Remove from heat.
- Quickly pour jelly into prepared hot jars, close the jars and process for 10 minutes (I used my electric waterbath canner and processed them for 10 minutes at 90°C).
Check out some fellow canners’ carrot posts here:
- Sara’s herb project (I don’t know if she has gotten around to it at all because of her new baby boy, but she intended to make lavender wine jelly as well – ok, she just let me know she didn’t manage this month, but you can check out her blog anyway – she has some awesome projects on there, like this, this or this one!)
- innBrooklyn’s Herb Citrus Cordial
- Tracy’s Rosemary Infused Rhubarb Jelly
- Julia’s Hibiscus Jelly
- Leena’s Strawberry Rhubarb Rosemary Jam