Today we made violet jelly. The kids went to visit Grandma a few days ago and I asked them to please pick a bunch of violets while they were there. Her house is situated at the edge of the woods and her yard is covered in Violet (Viola sororia) plants that are blooming profusely right now. They did a great job with Grandma's help and brought home more than enough violets to make a nice batch of Violet Jelly.
Rachel's Homemade Violet Jelly ( Springtime in a jar!)
- 4 cups lightly packed violet blossoms
- 4 cups boiling water to cover
- juice of 1 whole lemon (about 1/4 cup juice)
- 1 package powdered pectin
- 3 cups sugar
Rinse the violets in cool water, removing the stems. Place the flowers in a heat proof container. Cover with 4 cups boiling water. Cover container and steep for at least one hour (up to 24 hours). Strain through fine sieve. The liquid will be greenish at this point but don't worry it'll turn pretty violet colored before your done! Combine strained liquid with lemon juice in a saucepan. Now it'll develop that beautiful violet color! Then add the pectin and the sugar ans whisk well to combine. Cook over medium high heat until a rolling boil has been reached then cook for 5 minutes longer stirring occasionally. Skim off any foam from the top of your jelly and ladle into clean, hot sterile jars. Put on your lids and process in a hot-water bath for 10 minutes. Remove jars and allow to cool for 24 hours on the counter. It is ever so much nicer if you an cool them in a convenient patch of spring sunshine so you can enjoy your springtime in a jar before you've even tasted it!
It is so lovely tasting. Just like violets, light, delicate and flowery. We love it paired with mascarpone cheese and shortbread. Yum!