Best Violet Jelly Recipes
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 JELLY
Spring is upon us and the wild violets are about to spring forth. Take this time to gather them up for recipes and future use. Check out my other recipes for violets
Provided by Stormy Stewart
Categories Jams & Jellies
Number Of Ingredients 5
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.
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
VIOLET JELLY
Violet jelly is an easy homemade flower jelly that will add stunning color to your toast, biscuits, and scones. Believe it or not, these bright spring blooms taste like fresh berries, making an exceptionally jelly
Provided by @MakeItYours
Number Of Ingredients 5
Steps:
- If canning, prepare a water bath canner before beginning. Skip this step for a refrigerator or freezer jelly.
- 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).
- Pour the violet tea and lemon mixture into a saucepan and stir in the powdered pectin. Bring this mixture to a boil and boil hard for 1 minute.
- Add the sugar (don't add it before this point or the jelly won't gel). Stir to fully incorporate and bring the mixture back to a hard boil for 1 minute.
- Ladle into prepared jelly jars, leaving 1/4 inch headspace, and seal with 2 part lids.
- If canning, process the jars in a water bath canner for 10 minutes.
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