• Lavender jelly (Ecobotanica)Source: Ecobotanica

A fruity and fragrant jelly, perfect for a wide range of desserts.






Skill level

Average: 3.2 (82 votes)


  • 1 kg Granny Smith apples
  • 550 ml water
  • 4 tbsp lavender flowers
  • 450 g (approximately) white sugar
  • 1 tbsp white wine vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chop apples into rough pieces. Add to a large saucepan with the water and lavender flowers. Simmer until very soft. Line a colander with muslin or cheesecloth and sit it over a large bowl. Pour the apples into the colander and drain all the juice.

Tie the cloth with string and hang it over the bowl until it stops dripping. Don’t squeeze the apples or your jelly will be cloudy. Measure the juice into a big pan and add the vinegar plus 450g sugar per 600 ml juice. Bring to the boil and simmer until when tested, a teaspoonful of the jelly wrinkles when it cools on a saucer. It’s now ready to seal into hot sterilised jars.


Recipe and image from A Delicious Bunch by Linda Brennan (ecobotanica, pb, $39.95).