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Thursday, May 10, 2012
Pretty VIOLET JELLY for spring! Wait until you try it!
(Spring violets on our hillside...)
*2 heaping cups of fresh violet petals (see note below)
*2 C boiling water
*1/4 C well-strained, clear lemon juice
*4 C sugar
*3 oz liquid pectin (Certo)
*NOTE*: Look for fully opened flowers, not partially opened buds, for better
color and more intense flavor. The violets you want are the wild violets that grow in many parts of the world - there are many varieties, hopefully some are accessible to you. Please choose violets that have NOT been sprayed. )
Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24
hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using
immediately, refrigerate up to 24 hours.
Place jars and lids on rack in pan or stockpot 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 the 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 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.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed.
Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars. The flavor and color will vary somewhat due to growing conditions and season - that is part of the joy of working with plants - the endless variety! The taste is delicate, green/floral.
Thanks to www.prairielandherbs.com for the recipe!Happy Birthday to my sweet Grandma Lechliter, and to my first doggie, Bootsie - both were born on this day and are no longer with us, we miss you!