Rinse the apples. Cut into large slices, including the peel and core. Place in a large frying pan with the juice of one lemon and cover just with water. Bring to a boil and simmer over low heat, bubbling softly, for about ten minutes; the apples should be soft but not overcooked. Then add the sprigs of lavender (1).
Remove the pan from the fire and let the apples simmer for 12 hours with the lid closed.
The next day, put the apples in a jelly cloth form and drain the juice. Measure the juice.
Pour the apple juice into a frying pan and add many parts of jelling sugar on the spot. Bring to a boil and bubble at length for 4 min while stirring.
Cut away coarse stem ends from the lavender sprigs (2).
Empty the apple jelly into hot rinsed jars and form 2-3 lavender sprigs (2) in each jar. Seal immediately.
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