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Violet Jelly Recipe

Violet Jelly Recipe

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
TOTAL TIME: Prep: 40 min. + standing Process: 5 min. YIELD:40 servings

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

  • 1. 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.
  • 2. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.
  • 3. 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).
  • 4. Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute.
  • 5. 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.

Nutritional 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.