Lavender in foods can be tricky. Too little and you can't detect it, too much and it tastes like soap. To avoid overpowering flavors I always use fresh lavender. It's quite subtle in this recipe:
6 pounds fresh mulberries
24 springs of fresh lavender, tied together in a bouquet garni
3/4 cup lemon juice
2 tablespoons calcium water (comes with Pomona's universal pectin powder)
2 tablespoons pectin powder
Rinse mulberries and clip the little stem off (this part takes forever).
In a large enameled pot (or other high heat tolerant, non-reactive pot), mix the mulberries with sugar and lavender and let sit in the fridge for 8 hours.
Put mulberry mix on high heat. Stir in the lemon juice and calcium water. Slowly sprinkle in the pectin stirring it in as you goes so as to avoid lumps. Boil, stirring constantly, to gel point (test a small amount of jelly on a plate you've kept in the freezer; return the plate to the freezer for 1 minute. If the jelly wrinkles when you push it with your finger, it is done.)
If you're canning, fill jars leaving 1/2 inch head space and process in a boiling water bath for 5 minutes.
Makes 12 cups.
Variations:
Try a different herb instead of lavender, such as sage, mint, lemon verbena, or rose geranium.
Instead of lemon juice, use 1/4 cup white or dark balsamic vinegar and eliminate the herb.
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