For the recipe, only the infused lavender flowers found in herbalist shops should be used.
Ingredients for 2 Food Jar 12.5 cl
250 ml apple juice
5 gr lavender flowers
50 gr sugar
10 g food jelly
Preparation and cooking: 40 minutes
Soak the gelatine in cold water for about ten minutes; then heat the apple juice slightly and leave the flowers to infuse for about 30 minutes; at the end of the infusion time, strain the juice through a sieve to obtain a liquid without flowers.
Put everything on the heat together with the sugar and gelatine until completely dissolved.
In the meantime, sanitise the Lock-eat food jars for at least 10 minutes in boiling water, wash the seals separately by hand with hot water and finally empty the still-warm gelatine into the jars and seal them. The jars must be lukewarm to avoid an excessive temperature change.
To avoid breakage, do not place the jars on a cold surface such as marble or metal, preferably a wooden shelf. To avoid burns or scalds, we recommend handling the jars with gloves.
The preparation and cooking of the jelly will take you a total of 40 minutes.
A couple of final tips: for a stronger taste, you can leave some flowers inside the jelly.