Sour Cherry Lavender Jelly

Ingredients

• 4 cups fresh sour cherries, pitted
• 2 tablespoons dried lavender buds
• 4 cups granulated sugar
• 1/4 cup lemon juice
• 1 package (3 ounces) liquid pectin
• 1/4 teaspoon butter (optional)

Directions

1. In a large saucepan, combine the pitted sour cherries and dried lavender buds.
2. Crush the cherries lightly to release their juices using a potato masher or a fork.
3. Place the saucepan over medium heat and bring the mixture to a simmer.
4. Allow the cherries and lavender to simmer for about 10 minutes, stirring occasionally.
5. Once the mixture has simmered, remove it from the heat and strain it through a fine-mesh sieve or cheesecloth into a clean bowl. Press the solids to extract as much liquid as possible.
6. Return the strained liquid to the saucepan and add the granulated sugar and lemon juice. Stir well to dissolve the sugar.
7. Place the saucepan back on the stove over medium-high heat and bring the mixture to a boil. Stir constantly to prevent sticking or burning.
8. Add the liquid pectin to the saucepan, stirring it in thoroughly. Boil the mixture for an additional 1-2 minutes.
9. If desired, add a small amount of butter to reduce foam. Stir it into the jelly mixture until melted.
10. To check the jelly's consistency, perform the spoon test: Dip a cool spoon into the jelly mixture and let it cool for a few seconds. If the jelly wrinkles and holds its shape when you push it with your finger, it's ready.
11. Once the jelly reaches the desired consistency, remove the saucepan from the heat.
12. Ladle the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Remove any air bubbles by gently tapping the jars on the countertop.
13. Wipe the jar rims clean and place the lids and rings on the jars. Finger-tighten the rings.
14. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Adjust the processing time if needed based on your altitude.
15. After processing, carefully remove the jars from the water bath and place them on a towel-lined countertop. Let them cool undisturbed for 12-24 hours.
16. Once cooled, check the seals by pressing down on the center of each lid. If the lid pops back, the jar is not sealed and should be refrigerated and consumed within a few weeks.
17. Store the fully sealed jars in a cool, dark place for up to one year. Refrigerate after opening.

Interesting Facts

• Sour cherries are excellent sources of antioxidants and have anti-inflammatory properties.
• Lavender is a versatile herb that can be used in both sweet and savory dishes, adding a unique floral aroma.
• The combination of sour cherries and lavender creates a perfect balance of sweet and floral flavors in this jelly.
• Homemade jams and jellies make wonderful gifts for friends and family.
• Enjoy this homemade Sour Cherry Lavender Jelly on warm biscuits or as a glaze for roasted meats.