Lavender Raspberry Jelly

Since we've had a long, cool, wet Spring, our garden has given us a ridiculous amount of raspberries. We've had them in cereal, dessert, and dinner, so it's officially time to start preserving them for later. While I like raspberry jam, (and do make it for my husband) I am really  not a huge fan of the seeds. So, when I went outside recently after a nice "dump" of rain, I caught a whiff of both my raspberries and my lavender, and realized that nature had given me a great idea, and let me tell you, it tastes great.

Lavender Raspberry Jelly
Ingredients
10 C fresh raspberries
7 1/2 C sugar
8 sprigs of fresh lavender
2 pouches of liquid pectin
8 jelly jars with rings & lids, sterilized

Heat berries and lavender in large sauce pot over medium heat while crushing to release their juices. Bring to a boil. 

Remove from heat, and pour into a food mill set over a large bowl.

Make sure your food mill is set to use the disk with the finest attachment screen to ensure that no seeds pass through into the jelly. Caution: make SURE to wear an apron. This stage can often look like a crime scene that you don't want permanently commemorated on your clothes.

Measure 4 cups of juice (depending on your berries, this should be about what you get) and return to a clean pot on the stove, again, over medium heat. Add sugar and pectin and bring to boil. Remove from heat, skim any foam from the top, and pour into your jelly jars, leaving 1/4 inch of headspace. 

Process in a boiling water canner fully submerged by 1-2 inches of water, for 10 minutes. After the jars have cooled, check the jars' seals by pressing the middle of the lid. If the lid springs back, it is not properly sealed, and should be stored in the refrigerator.