Wild Violet Jelly

 

I had a request to share the final wild violet jelly after it was processed and made, and I am finally getting the photos together to share that.   I apologize for the delay.

2 cups of wild violets with 2 cups of boiling water poured over them to infuse).  I was told to let it sit up to 24 hours, but I have let my infusion stay in the fridge after that for up to 3 days.  Strain the flowers from the liquid.

Add juice of one organic lemon.  The mixture turns from a blue-ish color to a more pink color.

Add the liquid to a pot on the stove, and add one box of powdered pectin.  Stir and bring to a boil.

Don't forget to get canning pot ready and prepare jars and lids.

Once it comes to a boil, add 4 cups of sugar and bring to a hard boil for 1 minute.

Fill jars with 1/4 inch head space, wipe rims, add lids and I put my jars in a water bath for 15 minutes.  The recipe I was shared, did not have a water bath time, but most jelly recipes say 10 minutes.

There are many recipes online for this jelly, and I read some stated add 1/4 cup lemon juice.

The lemon I squeezed measured exactly 1/4 cup, but not all lemons are the same size.  I have always used the juice of one lemon either way.

The recipe I used made about 8 - 4 oz. jars.

The final jelly is delicious.  I guess I would say a fruity? Either way, it turns into a beautiful colored jelly, delicious, and gift worthy.

I think I gifted this one year for Christmas, but to be honest cannot remember.  It doesn't make a lot, so we tend to consume it all ourselves, and the pantry thieves (kids) take a few too).

Enjoy! Do some research on your own on foraging wild violets. My next venture is to research more recipes using them in breads, salads, and cookies.

Yes, I have made dandelion jelly too, but for the amount of work, it really lacks flavor (just my opinion).  We do like the flavor of homemade Queen Anne's Lace jelly (also a fruity-ish flavor), but the color is almost clear for that jelly (note:  I am told if you are trying to get pregnant, do not consume the Queen Anne's Lace Jelly, but do your own research please).

I have also baked Dandelion Bread, and we loved it.  In fact, I totally forgot about it, with the dandelion season springing into action.  Although we mow often, so picking them is hit or miss, but the bread is delicious and worth the time to make (according to my taste tester reviews here).

Wild Violet Jelly  ©  May 2025 by Kristina at Pioneer Woman at Heart

34 Weeks Until Christmas

 

I tried a new recipe this month already - a spin on the traditional green bean casserole, but I left out the "fried onions" it called for.  I used homemade mushroom soup as well.

Recipe is from Mennonite Girls Can Cook.  I adapted with organic ingredients, and of course, homemade condensed mushroom soup (it really is the best).

Results:  We love this casserole!!  Of course we had the delight of trying it with freshly picked, homegrown asparagus, so it will be on the meal rotation, as well as a welcome substitute casserole for the traditional green bean casserole at the holidays.

Note:  We both felt that 2 cups of asparagus were not enough.  I will be using more asparagus when we make this recipe again.  

If you saw my last Christmas countdown post, you read that I was making something handmade for the advent gifts next.

Here it is. . . 

I made a hand crocheted item to add to the advent gifts this Christmas - Dust cloths.  Yep.  I know they will be over joyed when they open them (not!), but they are useful, and the blanket yarn makes a very nice duster cloth.

I used Bernat Blanket Yarn, in the color Silver Steel.  The label suggests US 11 crochet hook or L.  I did not have either one, and did not want to buy a new hook, so I used an N crochet hook (I think it's a 10mm hook).

Yes, you can use the same yarn to crochet those duster cloths for the mop heads, and even the dust wands, but I kept it simple.

Here is how I crocheted mine (you can make then any size you want):

CH 15

SC in 2nd CH from hook, and SC in remaining (14)  I crochet into the back bump, so when I go to do the edging, it's more even, and looks better.  

Rows 2-15:  Turn CH 1, SC in each 

Do not cut yarn.  CH1, 3 SC in corner, and SC all around edging evenly, SL into last, cut yarn and sew in ends.  Mine were about 9 x 9 inches or so.

(you can do your corners how ever you like, I used 3 SC to round out the corners)

If you have scraps of different colored blanket yarns, you could make the edging a different color (to use up those scraps, or just make the duster cloth a different color).

I do not have Word on my computer any longer, and have yet to figure out Google Docs (on the plan to check that out, just haven't needed it).

I had some labels leftover from craft show days, so I printed off some Avery labels, cut some card stock to wrap around the folded dust cloths, added the labels, and taped them on the back side.

                

All ready to be wrapped up.  Maybe it will entice them to clean house before the holidays, ha ha!  Either way, they are getting something handmade and useful.

The dust cloths are not just for gifting.  They are an inexpensive way to make your own (if you have the yarn).  If you crochet, and want to make some, the blanket yarn is about $3 less expensive at your Wal-mart.  Unless you can find it online for less than that, or get it free from a friend who just wants to get rid of some.

34 Weeks Until Christmas  ©  May 2025 by Kristina at Pioneer Woman at Heart

Garlic Scape Powder ~ Spiced Peanuts

Woke up to a brisk 49°F (feels like 47°F).  Brrr!  Not good for the garden.  Sheesh.  Yesterday the wind was blowing so hard I chose not to use the clothesline in fear my bloomers would end up in the next county.

Garlic scapes are part of the garlic plant that gets cut off to help the plant continue to grow.  By the way, if you do not grow garlic, check your local Farmer's Markets for garlic scapes.  Many gardeners sell them this time of year.  

They are edible and we love to make garlic scape dip with radishes we grow as well.

They also last a long time in the refrigerator, but this year I tried something new with the remaining scapes.  I dehydrated them into garlic scape powder.

Dice scapes and use the temperature on your dehydrator you use to dehydrate vegetables. Once they are dried, grind to a powder using a coffee mill and store as you would garlic powder.  It's a milder flavor, but I'm excited to have it in my pantry this year.  I've never dehydrated garlic scapes before.

I had a jar of dry roasted (unsalted) peanuts that needed dealt with before expiration, so I made spiced peanuts. 

So good!  It's just a 16 oz. container of peanuts, 2 Tbsp. organic canola oil, 2 Tbsp. of sugar (I used monk fruit), 1 1/2 tsp. organic cumin, 1 tsp. salt, 1/2 tsp. organic cayenne, 1/2 tsp. homemade garlic powder.  Mix in a bowl, spread onto a rimmed baking sheet, and bake for 20-25 minutes at 300°F.  Cool on waxed paper.  I bake mine on my pampered chef stoneware pan.