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.

Comments

Chit Chat

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