6 lbs. apples
1 1/2 c. lavender flowers
3 c. sugar

Quarter apples (don't peel or core). Place in large kettle, add lavender. Boil then simmer until apples are tender. Pour into 3 thicknesses of cheesecloth over colander in bowl. Allow juice to drip overnight. Pour 3 cups of juice into large kettle, add sugar. Bring to a rapid boil until a drop on a cold spoon forms a hard film. Pour into sterilized jars and seal. Continue process until all juice is used.