Violet Jelly

During a walk one morning, I came upon a patch of pretty little wild violets; I was very excited when I spotted these violets as I had never noticed violets growing out here before! With the upcoming Pioneer teas these cheery little blossoms inspired me to try a batch of violet jelly. The recipe was very easy and fun to make – plus it looked really pretty on our tables and tasted delicious! Here are some pictures of the violets as we prepared the jelly and listed below is the recipe we used! Has anyone else made jellies out of flowers??

Fresh Violets!
The Violets Steeping... Look the water's turned blue!

Pretty Purple Violet Jelly!!

Violet Jelly Recipe:
2 Heaping Cups of Fresh Violet Petals
2 C boiling water
1/4 C Well-Strained, Lemon Juice
4 C Sugar
3 oz Liquid Pectin (Certo)

Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep for about 30 minutes to 24 hours. It usually takes about 2 hours fro violets. Strain through a fine sieve, reserving immediately, refrigerate up to 24 hours.

Place jars and lids on rack in pan deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

To make hte jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil for two minutes, skimming any foam that may rise to the surface.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next. Screw band on tightly invert jar on tea towel for about 5 - 10 minutes. Jars should seal and lids should pop shut within 10 minutes as they cool. If they do not seal, you can place them in a hot water bath for 10 minutes or place in the refrigerator.
Makes about 4 to 5 half-pint jars.

6 comments:

  1. I absolutely love this- one of the few things blooming now! I have never made this but itsounds so charming.

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  2. I found another recipe from Taste of Home Magazine in an edible flower file I started: 1 1/2 cups wild violet blossoms,
    1 1/2 cups water, Juice of 1 lime, 2 1/3 cups sugar and 1 pkg powdered pectin (1 3/4 oz) This recipe blends violets in blender with water and lime juice, adding sugar. Then to the sauce pan with the pectin and the rest of the water, etc.

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  3. Miss Spenser,
    Thank you for sharing this tasty recipe!
    What a delight it was to sample it on Saturday and it was especially delicous on your creamy scones with curd 'n' cream!
    Perhaps I will try this recipe sometime!

    Joyfully in Jesus,
    Elizabeth

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  4. This is such a wonderful Spring time recipe. I have never heard of it but would love to try making some. Your table looks amazing with the violet china.

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  5. The violet jelly looks so very pretty. I have violets, but doubt that I would have enough for jelly. Definitely a specialtea.

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  6. Today I had the privilege of tasting this delectable jelly. Not only does it look pretty, it tastes delicious.

    ReplyDelete

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