Pioneer Woman at Heart

One Flourishing, Frugal and Fun Family!

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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