- 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
- 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.
Reviews for Violet Jelly(1)
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What an unusual recipe, but quite tasty! It's a very delicate flavor; I put it on cornbread with a touch of butter. The color is superb, especially contrasted with the yellow of the butter/cornbread. It tastes like standing in the middle of a field of clover on a warm day...a bit grassy and not over sweet! Will be perfect to open up a jar next January and be transported right into spring.