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

Dehydrated Asparagus Powder (woody ends)

It's been raining here since last Thursday, so that makes 7 days of rain straight in a row.  Some days, partial day rain, and others full out thunderstorms. Some days it's been so cold we need jackets, so there has been no good time to work on the gardens (any of them).  A few days the rain has let up, and we got to see a teensy bit of sunlight, but most days have been misty, foggy, rainy, and gray skies.  Oh and colder.  I'm getting a wee bit concerned about planting the garden.  They posted a flood advisory Monday night.

The asparagus patch is about to the end of the harvest season for us.  Although the rain brought up a few more stragglers for us to enjoy.

 May started out with another new "first" for me.  I dehydrated the woody ends, leftover from the asparagus we recently prepared.  You can simply save them in the freezer for soup, but those bags can get buried easily.  Does anyone actually remember they are in the freezer?

I do not know anyone who has dehydrated their woody asparagus ends, so I did as much reading on this as I could find. 

Everything said to blanch the asparagus first, to break down the fiber, for better results.  One Youtube video said to not use an ice bath on the woody ends after blanching, so they would continue to "cook" on the trays as they dehydrate.

A lot of our very first asparagus planting grows up much thicker than the newest plantings, so I sliced those pieces smaller to dehydrate better.

I blanched the woody ends (not to waste them, or you could compost them too), and they were dehydrated, and then ground into a powder.

I'm storing it in a canning jar and vacuum sealing it for now, and adding to it as the asparagus rolls in.  I'm thinking cream of asparagus soup, adding it to any soup or stew, adding to any breakfast or dinner casserole, and it can even be added to homemade taco seasoning.  Nothing wasted, and nothing buried in the freezer.

Dehydrated Asparagus Powder (woody ends)  ©  May 2025 by Kristina at Pioneer Woman at Heart