Lavender Jelly

Rinse the fresh lavender flowers gently under cool water and pat dry with paper towels to remove any dirt or debris.

Combine the 1/2 cup lavender flowers with 2 cups of water in a saucepan and bring to a boil over medium-high heat.

Reduce heat to medium and simmer for 5 minutes to steep the lavender and infuse the water with its flavor.

Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl, pressing gently on the flowers to extract all liquid; discard the spent lavender.

Measure out 1 3/4 cups of the strained lavender infusion and pour into a large pot or Dutch oven.

Stir in the 2 tablespoons of white wine vinegar and 4 cups of sugar, mixing until the sugar begins to dissolve.

Bring the mixture to a rolling boil over high heat, stirring occasionally, then add the liquid pectin and stir constantly.

Continue boiling at a rolling boil for 1 minute, then remove from heat and skim off any foam that has formed on the surface.

Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace, then immediately cover with lids.

Allow the jars to cool to room temperature, then store in a cool, dark place; the jelly will set as it cools.