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Canning

Violet Jelly Recipe

Hand wash jars. Place large heavy pot of water on stove and allow to heat while harvesting your violets. When you return from harvesting violets, sterilize jars by boiling them for five to ten minutes. Keep them in the hot water until ready to fill.

Select buds or flowers that are not already spent. Then gently pinch the blossoms off at the tip of the stem, until you fill a large bowl. Remove any stems or grass.

Rinse in cold water several times. Place in a pot, cover with water, and bring to a gentle boil. Continue simmering until all the color has been transmitted from the blossoms to the liquid.

To each 4 cups of liquid, add:

2 T lemon juice

1 t butter

Add pectin (follow directions on box)

Return to stove and bring to a rolling boil.

Add:

3 c. sugar (again, to each 4 cups of liquid)

Whisk until dissolved.

Continue to simmer until it thickens. You don’t want it to thicken too much so check the consistency by dipping out some into a spoon. Let it cool before inspecting it.

When at the right consistency, ladle into hot sterilized jars. Wipe the rims and screw on lids immediately. Allow to sit undisturbed until overnight, or until lids are completely sealed. (Mom and I just love to hear those lids pop into place!)

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