How to Make: Lavender Jelly




My first encounter with lavender jelly was at an arts and craft fair in Christchurch, New Zealand. The year was 2005, and there were many different things shown there that day. Pottery, soap carving, you name it.

Anyway, I decided recently to try and look up how to make lavender jelly. This instructable will attempt to give you an idea on how lavender jelly can be made. :D

Step 1: What You Need

2 cups boiling water
4 Tbsp dried lavender bud (preferably organic or spray free)
4 cups white sugar
1/4 cup lemon juice
1 packet (70 grams) pectin

Stainles steel pot
Stainless steel / wooden spoon
4-6 jam jars, depending on the size; I bought mine from the nearby Mitre 10 hardware store. You can reuse your jam jars, nothing wrong with that.

(edit: the pectin I bought was only 9% pectin, the rest was glucose. My jelly turned out very runny. Next batch I make, I'll add more. Trial and error, eh?) Also, you can also use your own lavender buds. Just harvest the flowers before they open,and dry them in a cool area for a few days. Don't heat them up or anything as it will destroy or evaporate he essential oils that gives them that distinct lavender aroma.

Step 2: Sterilize the Jars

To sterilize the jars, wash them properly (do not wipe dry) and microwave them for 30 seconds or so. Put the lids in a bowl with the under side facing upwards (damp, of course, we don't want sparks flying in there) in the microwave and nuke! Or you can always do the old boiling method.

Step 3: 20 Minutes or More...

Firstly, put the lavender buds in a pyrex jug and pour in 500 ml (2 cups worth) of boiling water. Steep the buds for 20 minutes or so. It should look like tea. And it smells very nice. Make sure you cover the top with plastic wrap to prevent dust from settling in there, and to reduce evaporation.

Step 4: On the Stove!

Strain the lavender 'tea' and pour into the pot. Add the lemon juice, sugar and pectin. Once it reaches the boiling point, make sure it stays that way no longer than 4 minutes; this should provide you with firm jelly, whilst boiling for 2 minutes should give you a softer jelly.

Step 5: Steady Now...

Once done boiling, take off the heat and pour into the jars.

The colour looks like red tea, though the lady at the arts and craft fair that I saw had lavender jelly that was the same colour as fresh lavenders. I suspect she may have used artificial colouring...

Step 6: CAP 'EM!

Cap the bottles while mixture is still hot. BE CAREFUL WHEN HANDLING at this stage as the glass jars can be very hot.

Leave to cool overnight.

You can serve this on toast, on scones, and if you feel like being generous, bottle it up nicely and give it to your friends and neighbours.

I have yet to try mine to see how the texture is as they are still cooling but I can tell you that it tastes delicious.

Bon appetite!

Step 7: Extra Notes


There are different variations out there on the internet. I've seen violet jelly, rose jelly, dandelion jelly, and even tea jelly. You can substitute the dry lavender buds for tea leaves (earl grey, perhaps?), dried rose petals, or anything you think would make an interesting spread.

If you plan on using flowers, make sure they're pesticide free.

End result of batch 1 Lavender

It turned out like syrup, but it tastes good. Next time I'll be adding more pectin. It tastes great in tea with milk and on pikelets, though.

I am in the process of making earl grey tea jelly. I reduced everything but the pectin by half. It looks promising. I'll let you know when it sets. It tastes like lemon juice as I used bottled lemon juice instead of fresh ones.



    • Pie Contest

      Pie Contest
    • Fat Challenge

      Fat Challenge
    • Jewelry Challenge

      Jewelry Challenge

    14 Discussions


    3 years ago

    Fantastic idea, I have a couple #'s of #1 grade organic lavendar... Was looking for a way to use it.


    9 years ago on Introduction

    A spoon of this stirred into a beautifully rich beef jus, finished with a knob of butter and spooned over a medium rare crispy skinned duck breast would be delicious.  Serve it on a puree of roasted garlic and bread soaked in hot milk, garnish with halved grapes tossed with sultanas, olive oil and sherry vinegar......mmmmm.....mmmmm.... 

    4 replies

    Reply 9 years ago on Introduction

    duck meat... i'll need to find a halal supplier for that.

    isn't duck very fatty? not that it's a bad thing. but i heard that it's a very fatty meat.


    Reply 9 years ago on Introduction

    It all depends on how you cook it.  Although it is much more fatty than chicken you dont have to eat the fat. (it is good though)  You need to render the fat down as much as you can before turning the breast onto the flesh side to finish cooking.  Everything in moderation.......


    Reply 9 years ago on Introduction

    The microwave method is one that my flatmate used; she and her mother do a lot of canning and preserving. :D


    Excellent instructable. I first tried lavender jelly at a lavender farm on Cape Cod and loved it. And you are correct - fresh lavender jams and jellys are a red color, but they often add coloring or sometimes small amounts of blueberry or blackberry into the mix to get a deep purply-red color.

    3 replies

    thanks for commenting! i tried the lavender jelly today, it was very runny. turns out the pectin packet i bought was only 9% pectin; the rest was glucose and citric acid. looks like i'll be adding a bit more. but some had jelly like consistencies in the middle. it was my first try. :P

    I wonder if what you have now would be good on waffles or pancakes? It sounds like the perfect consistency for a good crepe sauce or syrup. I'm definitely going to try this as soon as I find some jars.