Jalea de lavanda

Bueno, traté de hacerla. La primera vez la pectina quedó absolutamente apelotonada. El error: la agregué de un solo golpe.
La segunda vez, agregué la pectina en polvo poco a poco mezclando sin parar, se hizo mucha espuma y no quedó cristalina como se supone debe ser una jalea. Sin embargo está sabrosa.
Si alguno de los cocineros de verdad que me visita me da el tip de cómo agregar la pectina en polvo y que no se apelotone o quede con espuma y como una nebulosa, se lo agradezco por adelantado. De sabor quedó rica :D.
La receta es del site: What's Cooking America
3 1/2 cups water
1/2 cup dried lavender flowers*
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
4 cups sugar
In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.
Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.
Boil Times:
2 minutes - soft gel
4 minutes - medium gel
Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute
After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.
Makes five 1/2 pints.
Blogalaxia: Gastronomía