Bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Stir in 1/4 cup of fresh lavender or 1/8 cup of dried lavender and let steep.

Strain the lavender infusion through a fine-mesh strainer to remove the flowers, yielding approximately 2 cups.

Return the strained lavender liquid to the saucepan, add 4 cups of sugar and 1 package of powdered pectin, stirring well. Bring to a rolling boil.

While boiling, wash and sterilize your canning jars in hot, soapy water, then warm them in a 200°F oven.

Once thickened, remove the jelly from heat, fill the jars leaving 1/4 inch headspace, and wipe the rims with a cloth.

Process the filled jars in a boiling water bath for 5 to 10 minutes.

Cool the jars undisturbed on a clean towel or cooling rack for 24 to 48 hours before storing.