lavender-rose-raspberry jelly

This should be prepared at least 4 days and up to one month in advance.

MAKES ABOUT 2 PINTS

• 2 ½ pounds frozen unsweetened raspberries, thawed, juices reserved
• 1 tablespoon dried lavender
• ½ vanilla bean, split lengthwise
• 1 star anise pod (the whole star)
• 3 ½ cups sugar
• 1 box (1 ¾ ounces) pectin
• 2 tablespoons rosewater

1. Combine the raspberries, lavender, vanilla, and star anise in a large nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer for 20 minutes. In 2 or 3 batches, pour the berry mixture into a mesh strainer set over a bowl to catch the juices. Press to extract as much liquid as possible. This should yield about 2 ½ cups juice.
2. Return the juice to the saucepan and add the sugar; stir to dissolve the sugar. Bring to a rolling boil and add the pectin and rosewater. Stir to dissolve the pectin and continue to boil for 1 full minute.
3. Remove from the heat and pour into two clean, hot 1-pint jars. Set the lids in place and screw the bands on loosely. When the jelly cools, tighten the bands. Store in the refrigerator for at least 4 days and up to 1 month before using.