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| Ingredients: |
2 cups fresh violets
2 cups boiling water |
juice of one lemon (4 tablespoons)
1 package of powdered pectin
4 cups sugar |
| Cooking
Instructions: |
Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green.
Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink.
Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary.
Pour into sterile jars and seal.
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| Additional
Comments: |
Makes approximately 2 1/2 cups jelly.
Be sure to use organic pesticide free violets, yes real violets! |
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