Violets, those beautiful wildflowers that grow in abundance can be made into delicious jelly. Be sure to use only violets that have not been sprayed with chemicals, and be sure to not use African Violet blossoms as they are not edible.
Here is an easy recipe that will put these spring wildflowers to delicious use!
Violet Jelly Recipe
8 cups fresh violet blossoms
3 1/2 cups boiling water
1 package powdered fruit pectin
1/2 cup lemon juice
4 cups sugar
- Rinse and drain blossoms; place in a large glass bowl.
- Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.
- Strain and reserve violet liquid, pressing with a spatula to extract all possible color.
- Discard blossoms.
- Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green).
- Stir in pectin, lemon juice and sugar (the liquid will now turn a violet color).
- Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly.
- Boil 1 minute.
- Remove from the heat; skim off foam.
- Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace.
- Remove air bubbles; wipe rims and adjust lids.
- Process for 5 minutes in a boiling-water canner.