4-5stalksfresh lavender blossoms(or dried see note)
6-7cupssugar
Instructions
Remove zest from oranges with a vegetable peeler with as little white pith as possible. Slice into thin strips and place in a medium saucepan.
Peel the pith off of the oranges and discard. Roughly chop the orange pulp, discard any seeds. Add pulp to the orange peel inn the saucepan.
Thinly slice a lemon, discard seeds. Add to the saucepan.
Add the water to the saucepan. Bring to a boil, reduce heat and let simmer for 5 minutes. Pour into a non-metal bowl, add lavender blossom stalks.
Cover and let sit for 12-18 hours.
Place 3 or 4 metal spoons in the freezer about 1 hour before cooking. Sterilize canning jars.
Remove lavender stalks. Measure fruit and liquid and pour into a large pot. Add 1 cup of sugar for every cup of mixture.
Bring to a boil over high heat, stirring constantly. Continue cooking as mixture thickens. To test for gelling point, pour a small amount of marmalade onto one of the frozen spoons to cool quickly. Pour off of the spoon, if it is thin and syrupy keep cooking. It is done when the cooled marmalade pours off in a sheet or clump.
Add to jars and process in a boiling water canner for 10 minutes for half pint jars (aka 1 cup jelly jars).
Notes
Dried lavender blossoms can also be used. Place about 1 tablespoon in a small square of cheesecloth secured with kitchen twine. Crush it slightly to release the oils and use as you would the fresh lavender.