Best 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.

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.

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 JELLY

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.

VIOLET BLOSSOM JELLY

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.