Lovely Lavender Jelly

Not only lovely with lamb but also with seafood and fish.

Tasty Tips

Simply delicious with roast lamb or spread on a ham sandwich.

Add a spoonful to lamb gravy for a flavour boost.

Perfect as a glaze for fish.

£2.60

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Not only lovely with lamb but also with seafood and fish.

Perfect as a glaze for fish.
Add a spoonful to lamb gravy for a flavour boost.

 

Customer 5 star ratings.

5 star rating

"special yummy

This is nice and different,love it and would recommend."

5 star rating

"this is lovely!

I made a tray bake with root veggies And pork loin chops and this was delicious with it. I cant quite explain the flavour but its sweet, piquant, fragrant, appley, just delicious!

5 star rating

"Great with Lamb

Absolutely wonderful, first had a taste of Lavender jelly at the Hoste in Little Chelsea (burnham market). Going to try with other meats - delicious."

 

Looking for lavender jelly recipe ideas?

  • Perfect as a glaze for fish.
  • Delicious spread on a ham sandwich. 
  • Add a spoonful to lamb gravy for a flavour boost.
  • Simply delicious with roast lamb.
     

Sensational Salmon Fillets

What to do:

Bake the salmon fillets in greaseproof paper with salt and pepper, a squeeze of lemon and a tsp of lovely lavender jelly for around 15 minutes at 180°C. Serve alongside boiled potatoes and French beans.

Click here for the Sensational Salmon Fillets recipe page.

 

Lavender Macarons

What to do:

Preheat the oven to 170°C, gas mark 3 and line a large baking tray with baking paper. Put 125g of the icing sugar, the ground almonds and 40g of the egg whites together in a large bowl and mix to a paste. Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture begins to go syrupy. Whisk the remaining 50g of egg whites in a small bowl until medium-stiff peaks form when the whisk is removed, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip the meringue mixture into the almond paste mixture and stir gently until it becomes stiff and shiny. Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper. Whilst the macarons are cooling make a lavender buttercream filling with the rest of the icing sugar, the butter, the cream and the lovely lavender jelly. Simply whisk these ingredients together, place in a piping bag and pipe onto the flat edge of half of the macarons once they're cool. Place the other half on top to make a sandwich. Delicious!

Click here for the Lavender Macarons recipe page.

   

Ingredients:
Sugar, Cider Vinegar, Water, Apple Juice Concentrate, Cider [Cider, Sulphur Dioxide], Gelling Agent: Pectin, Lemon Juice Concentrate, Lavender Flowers (0.3%).
Suitable for vegetarians.

Allergy advice: For allergens, see ingredients in bold.

Prepared in premises where mustard, egg, milk, soya and gluten are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 989
Energy (kcal) 232
Fat (g) 0
of which saturates (g) 0
Carbohydrate (g) 60
of which Sugars (g) 60
Protein (g) 0
Salt (g) 0.01

Refrigerate after opening and consume within 4 weeks.

210g ℮

Time:1 hr
Difficulty:Medium
Serves:10-12

Lavender Macarons

Preheat the oven to 170°C, gas mark 3 and line a large baking tray with baking paper. Put 125g of the icing sugar, the ground almonds and 40g of the egg whites together in a large bowl and mix to a paste. Put the water and caster sugar in a small pan and heat gently to melt the sugar, then turn up the heat and boil until the mixture begins to go syrupy. Whisk the remaining 50g of egg whites in a small bowl until medium-stiff peaks form when the whisk is removed, then pour in the sugar syrup, whisking until the mixture becomes stiff and shiny. For coloured macaroons, add a few drops of food colouring. Tip the meringue mixture into the almond paste mixture and stir gently until it becomes stiff and shiny. Spoon into the piping bag. Pipe a little mixture under each corner of the baking paper to stop it sliding around. With the bag held vertically, pipe 4cm/1½in flat circles onto the lined tray, about 2cm/¾in apart, twisting the bag after each one. The piping will leave a small ‘tip’ on each circle so, when they’re all piped, give the tray 2–3 slams on a flat surface to flatten them. Leave to stand for 30 minutes to form a skin then bake in the oven for 12–15 minutes. Remove from the oven, lift the paper off the baking tray and leave the macaroons to cool on the paper. Whilst the macarons are cooling make a lavender buttercream filling with the rest of the icing sugar, the butter, the cream and the lovely lavender jelly. Simply whisk these ingredients together, place in a piping bag and pipe onto the flat edge of half of the macarons once they're cool. Place the other half on top to make a sandwich. Delicious!

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Tags:sweet

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