Violet jelly is a wonderful spring treat! With a taste reminiscent of grape it is sure to be a household hit. The greatest part is that it is super easy to make as long as you have a big patch of violets nearby.
This evening I spent about 30 minutes and collected four cups of violets for a double batch. If you have help it goes even faster.
2 Cups Violet Flowers
2 Cups Boiling Water
1/4 Lemon juice (about 1 regular lemon, juiced)
4 Cups of Sugar
1 Package Sure-Jell
Pour 2 cups of boiling water over the violets. Cover and store in the fridge overnight. Strain off the violet liquid and discard the flowers. The liquid will be blue in color. In a non-reactive pan combine the violet juice, lemon juice and pectin. Stir and bring to a boil. Add sugar and stir. Bring to a boil and boil for at least one minute. Skim off any foam and ladle into hot sterilized jars. Seal and process jars in a boiling water bath for 10 minutes. Check that all jars have sealed. Once opened store in the fridge and consume within three weeks. This recipe will make about 4 8oz. jars of jelly.