Pioneer Woman at Heart

  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. T...

  Wednesday's sunrise started out pretty nice, although they said clouds would move in.  I was slow to start the day, but put on some dance music and got to work. Breakfast ended up a sage sausage/asparagus bake with some home grown basil, garlic, and kale.  I added a bit of freshly grated parmesan cheese too. I canned  jars of wild violet jelly .  I am so glad I picked the violets when I did.  Snow showers are expected today.  Wild violets are medicinal as well as making a delicious jelly.  I have a yard full of the white/purple ones too, but haven't picked any. Wild violet jelly is a very fun process. Violets are picked and steeped.  The color turns to a beautiful blue color.  Once the liquid is strained, and lemon juice added, it turns into a beautiful pink.  It smells wonderful and tastes even better.  A once a year 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 vio...

My homestead has a somewhat good amount of wild violets.   I was itching to pick some wild purple violets, for my "new" jelly to try this year.  I've never made it and we had a very busy weekend.  So...I picked the violets....