Violet Jelly
Posted: Tue Jun 23, 2009 4:43 am
Violet Jelly
Ingredients:
1 1/2 cups violet water (see below)
1 T. lemon juice
3 1/2 cups sugar
1/2 bottle fruit pectin (Certo)
Preparation:
Combine the violet water, lemon juice and sugar in a large pan. (You may double violet water to use in making jelly. Pour your first batch of violet water over fresh blossoms and repeat the process.) Place over high heat and bring to a boil, stirring constantly. Stir in the fruit pectin and boil hard for one full minute, stirring constantly.
Violet Water:
Place about two cups of violets into a glass jar or measuring cup. Add boiling water (I used about 1 1/2 cups of distilled water which gets you the best results.) Strain and use the liquid for the jelly recipe, or to color drinks, make icings, sauces, etc. If you prefer stronger flavor or coloring, reheat the liquid and pour over a fresh batch of flowers.
Ingredients:
1 1/2 cups violet water (see below)
1 T. lemon juice
3 1/2 cups sugar
1/2 bottle fruit pectin (Certo)
Preparation:
Combine the violet water, lemon juice and sugar in a large pan. (You may double violet water to use in making jelly. Pour your first batch of violet water over fresh blossoms and repeat the process.) Place over high heat and bring to a boil, stirring constantly. Stir in the fruit pectin and boil hard for one full minute, stirring constantly.
Violet Water:
Place about two cups of violets into a glass jar or measuring cup. Add boiling water (I used about 1 1/2 cups of distilled water which gets you the best results.) Strain and use the liquid for the jelly recipe, or to color drinks, make icings, sauces, etc. If you prefer stronger flavor or coloring, reheat the liquid and pour over a fresh batch of flowers.