I N G R E D I E N T S
5 tablespoons culinary lavender flowers
4 tablespoons powdered pectin
3 cups apple juice
2 tablespoons lemon juice
1 cup sugar
2 cups brown sugar

Cheesecloth

 
I N S T R U C T I O N S
Place lavender flowers within a square of cheesecloth and tie ends to close and form a bag. 

Combine the pectin and apple juice in a 6-quart saucepan, stirring until dissolved.  Over high heat, bring to a boil, stirring constantly.  Stir in brown sugar and lemon juice and drop in the lavender flower bag. 

Boil for for 3 minutes, stirring constantly.

Remove bag and strain mixture through a sieve lined with a double thickness of cheesecloth and pour directly into sterilized 8 ounce jars.