One Flourishing, Frugal and Fun Family!

One mother making ends meet and surviving today's recession by writing. One family learning to live off the land, cut back on expenses, and to live a simpler and a more self-sufficient lifestyle.

Adopted Motto

"Eat it up,
Wear it out,
Make it do,
Or go without."
~A Pioneer Sampler, by Barbara Greenwood~

Friday, April 26, 2019

Wild Violet Jelly

The process of this spring jelly is so intriguing.  It starts out the color of this (above).

Wild Violet Jelly
2 cups freshly picked wild violets
2 cups of water, boiled

Place violets in a quart canning jar and pour boiling water over it.  Seal with the canning lid, allow to cool, and refrigerate overnight.

Day 2
Strain the violets from the liquid and add juice of one lemon or 3 Tbsp. of organic/non-gmo lemon juice.  Pour liquid into a steel pan and add 1 pkg. powdered pectin and bring to a boil.

Add:  4 cups of sugar, bring to a boil and boil 1 minute.

Power into sterilized jars, wipe rims, add lids and rims and place in canner pot to boil for 15 minutes.  (1/2 inch head space) Cool for 24 hours.

Yield:  approx. 4 - 1/2 pint jars or 8 4oz. jars.
(3rd time I made this, I squeezed the liquid from the violets, getting 1 more 1/2 pint jar of jelly.

Note:  I break this up into 2 days, since it takes a bit of time to pick all those violets.  You can just let the violets sit for a few hours, but I feel you get a better flavor and color if it sits over night (or up to 24 hours).

It ends up this color, and the house smells amazing.  I doubt I'll get enough violets to can this again, but I do have a good supply of jellies and jams.

Wild Violet Jelly makes a wonderful gift, so if you are already stock piled with jelly, gift it.  It's very pretty and tastes great!

I'm so thankful I picked them when I did.  Rain is coming, and possible snow this weekend.  Yes, I said snow.

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