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Violet Jelly

For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!— Bernard Bellin, Franklin, Wisconsin

40 ServingsPrep: 40 min. + standing Process: 5 min.

Ingredients

8 cups fresh violet blossoms
3-1/2 cups boiling water
1 package (1-3/4 ounces) powdered fruit pectin
1/2 cup lemon juice
4 cups sugar

Directions

Rinse and drain blossoms; place in a large heat-resistant 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 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. Yield: about 5 half-pints.

Editor's Note: Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet,

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Violet Jelly (continued)

Editor's Note: not the African violet houseplant, which is inedible. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts: 1 serving (2 tablespoons) equals 86 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, trace protein.