How To Make Violet Jelly Recipes

VIOLET JELLY

Steps:

• Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

HOW TO MAKE VIOLET JELLY

Steps:

• Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.
• Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.
• Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!
• Add 1 package of powdered pectin and bring it to a boil.
• Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.
• Remove from the heat and stir and skim for 5 minutes.
• Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.
• Process in a water bath canner for 10 minutes or according to your altitude.
• Remove from the canner and place on a towel for 24 hours until the seals have set.

CANDIED VIOLETS

Steps:

• In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.

VIOLET-MINT JELLY

Steps:

• Place flowers and mint in a small saucepan with 2 cups water. Bring to a boil, remove from heat, and let steep for 20 minutes. Strain through a fine-mesh sieve or a colander linedwith cheesecloth, and reserve liquid.
• Pour liquid into a large heavy saucepan, and stir in vinegar and sugar. Bring to a boil over medium-high heat, and cook, stirring constantly, until sugar is dissolved, about 10 minutes. Add pectin, and bring to a boil. Boil for 1 minute, and remove from heat. Skim off any foam that has collected on top.
• Ladle jelly into hot sterilized jars; seal. Let cool, and refrigerate up to 2 months, or freeze for up to 1 year.

VIOLET JAM

Steps:

• Rinse violet blossoms well and place in a blender or food processor.
• Add 3/4 cups water and the lime juice; blend well.
• Gradually add sugar, blending until a smooth paste is formed.
• In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
• Add to blender and blend for 1 minute.
• Quickly pour into prepared jars and seal.
• This turns a beautiful purple color.