How To Make Violet Jelly Food

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.

VIOLET JELLY

Steps:

• 1. Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green. Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Makes approximately 2½ cups jelly.