Violet Jelly Recipes
HOW TO MAKE VIOLET JELLY
Enjoy the taste of spring year round with this delicious violet jelly recipe. This is such a fun jelly recipe to make with your kids!
Provided by Kim Mills @ Homestead Acres
Categories Jams and Jelly
Time 35m
Number Of Ingredients 5
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.
VIOLET JELLY
For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!- Bernard Bellin, Franklin, Wisconsin
Provided by Taste of Home
Time 45m
Yield about 5 half-pints.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
VIOLET-MINT JELLY
This jelly is a variation on rose-petal jelly, a delicacy popular in the Balkans, Turkey, and Iran. Mint adds depth to the subtle flavor of violets. Try it with scones or as a pastry glaze.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
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 BLOSSOM JELLY
Spring is almost here and blooming violets will soon follow - for only a short time. This is a great activity to do with the kids since they are closer to the ground for picking the blossoms. Be sure that the flowers are from a natural area and have not been sprayed. The juice is a beautiful color of blue until the lemon juice is added then a "magical" color change occurs and it becomes a hot pink color. This is a beautiful, delicious jelly. And a good excuse to be outdoors!
Provided by Kovie
Categories Jellies
Time 1h15m
Yield 4 jelly jars
Number Of Ingredients 5
Steps:
- Wash blossoms and place in 1 quart jar.
- Cover with boiling water.
- Cover jar and let steep until next day.
- Strain using cheese cloth.
- Add 2 tbsp lemon juice and pectin.
- Bring to boil.
- Add sugar and return to boil for one minute.
- Pour into hot, sterilized jars and seal.
Nutrition Facts : Calories 775.9, Sodium 4.8, Carbohydrate 200.6, Sugar 200
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4.4/5 (13)Category CanningCuisine PreservesTotal Time 30 mins
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- Bring 4 cups of water to a boil and pour it over 2 cups of loosely packed violet flowers. Allow the mixture to steep for 15 to 20 minutes to make a violet tea.
- Add 1/4 cup lemon juice and strain the flowers from the tea. You should have roughly 4 cups of pink liquid at this point (as the flowers will be slightly wet and keep some of the liquid, even if squeezed out).
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