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It is citrus season. Here in northwest Montana, citrus is expensive and obviously travels a very long distance. We don’t buy much, honestly. I am blessed with a blogging friend from Texas who mails me a box of homegrown citrus every year. This year, I combined her homegrown citrus with some of my homegrown herbs for this amazing meyer lemon lavender jelly.
Sweet & Bright
The clearness of the final jelly belies the flavor within, it is anything but bland. This jelly is very sweet but the sugar does not mask the flavors of the lemons or the lavender. The flavors come through with a pleasant intensity that is perfect on toast, scones, biscuits, or heck slathered on some lavender bundt cake.
A Slow Recipe – No Rushing
These beautiful jars start with tea essentially. Don’t rush the steeping process. Let it stand for the full 30 minutes before proceeding. When straining, resist the temptation to press or squeeze the tea from the lavender and peel. This is difficult for me too, but squeezing will likely cloud the jelly. Cloudy jelly is not the end of the world but is not the goal either.
Meyer Lemon Lavender Jelly
Preserve seasonal citrus with a bright floral flavor in this easy to make and delicious meyer lemon lavender jelly that makes for amazing gifts.
Ingredients
- 1 ⅓ Cups Boiling Water
- 3 Tablespoons Grated Meyer Lemon Zest
- ¾ Cup Fresh Meyer Lemon Juice
- 1 ½ Tablespoons Dried Lavender Flowers (3 Tablespoons Fresh)
- 4 ¼ Cups Sugar
- 1 Pouch Liquid Pectin (3 ounce packet)
Instructions
- In a heatproof bowl, combine the boiling water, lemon zest, lemon juice, and lavender flowers.
- Cover the bowl with a plate and let steep 30 minutes.
- While the tea is steeping, get jars, lids, and boiling water bath canner ready.
- Strain the lemon lavender tea through a fine mesh sieve.
- In a heavy pot, combine the juice mixture with the sugar. Bring this mixture to a full rolling boil over high heat. Stir in the pectin, return to a full boil that can’t be stirred down. Boil for 1 minute. Remove from heat. Skim off foam.
- Ladle the jelly into prepared jars. Leave 1/4″ headspace. Wipe rims, place lids, secure bands.
- Process in boiling water canner for 5 minutes (adjust/increase for elevation). Remove from canner, let cool before removing rings and storing.
WOW. I got to try the last few drops left in the pot. AMAZING. This may be my absolute favorite jelly ever. Thank you for sharing!!
Oh, I’m so glad to hear it. Thanks so much for letting me know. Enjoy!
This is outstanding! I made a batch and … POOF! Gone! I am making more this weekend. I need to make it for gifts and hide it from the kids!!
Oh I’m so glad to hear you liked it! Enjoy the next batch too.
How would one substitute the sugar for say honeyor any healthier option?
I haven’t tested it but you could try honey and using Pomona’s Pectin – it may or may or not gel…
How many pints does this make, please?
It says on the recipe card – 5 half pints.
Could I substitute high quality edible lavender essential oil?
I honestly have no idea.
Hi: wondering if SureJell powdered pectin can be substituted? Thank you!
I’ve never tried it so I can’t say for sure.
@Kathie Lapcevic,
Hi!
I did use sure jell as opposed to certo.
I added about 2 ounces of water to make up for the 3 ounces of liquid pectin—it made 4 full jars & not 5.
It’s wonderful stuff!
Thank you!
Thank you so much for letting us know!
I made this with a mix of lavender and a bit of dried hibiscus and the color came out so beautiful, like a soft pink color, and it tastes so good! My husband went through a whole jar in just a few days and everyone I’ve given a jar to is raving about how good it is. Thanks for such a great recipe!
Oh what a yummy idea with the hibiscus. Thanks for sharing!
This sounds amazing! I don’t have a pressure canner though, can I just do a standard water bath for this recipe?
The canning instructions are for a water bath.
Hi! I can’t find Meyer lemons anywhere, or another lemon lavender recipe on the internet using normal lemons. Could I substitute normal lemons for the meyer ones? Thank you!
I imagine it would work just fine – I haven’t tested it but I can’t see why they wouldn’t work.
@Kathie Lapcevic, I just made it today and it was SO good with normal lemons!! Thank you so much, I was vlogging and I can’t wait to share your blog in the video!
Has anyone used Lavender Syrup instead of leaves?
I made this today as I have a huge amount of lavender bushes in my garden that I’ve just pruned. I honestly didn’t think I would like the taste but I am very happy to say I was wrong!
It’s absolutely delicious! Thank you so much for the recipe, I am going to cook up a few jars to give as Christmas gifts 😊
My notes… I used normal lemons as that’s what I had on hand. I didn’t bother zesting or juicing the lemons, I just chopped them up, bashes them about a bit and chucked them in the jug with the water and lavender to steep. I breed the tea for a couple of hours (got distracted!) I didn’t use any pectin as I didn’t have any and I find the lemon pips provide enough pectin on their own.
Thanks again for a really unusual but simple recipe 😊
Can you use lavender oil instead?
I’ve never tried, I can’t say for sure. I know there are edible lavender oils, it might work but I couldn’t say how much.