VIOLET JELLY

Violet Jelly image

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

Ingredients

8 cups fresh violet blossoms
3-1/2 cups boiling water
1 package (1-3/4 ounces) powdered fruit pectin
1/2 cup lemon juice
4 cups sugar

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.