Violet Jelly: Spring Beauty captured in a jar. Delicate and profound. Gives very special taste to everything you do with it.
- 2 cups fresh violet flowers no stems
- 2 cups boiling water
- 1 1/2 Tbsp citric acid
- 3 Tbsp pectin
- 2 cups sugar
Gently rinse the petals and place into a bowl.
Cover the petals with hot water and leave for 24 hours.
The next day, strain the liquid through a fine mesh sieve into a pot. Press all the liquid out with a small sized wooden spatula.
In a bowl, mix sugar, citric acid and pectin.
Prepare small glass jars and put them aside.
Add dry ingredients to the liquid and bring to boil on medium heat. Stir so the pectin dissolve.
Let the jelly boil for approx 5 minutes until it becomes thickened. Skim off the foam, if any.
Fill the jars and store them in a cold and dark place.
God bless my mother’s garden. Early Saturday morning has brought us dark clouds.
In spite of it, I decided to go to the backyard and pick the flowers there, washed in the rain that has started while we had our coffee. Violets were hiding their beauty behind an old pine tree, away from the city rush. The fragrance was magical. Flowers have opened up a week ago and it was the right time to pick them up because the end of their season is getting closer . Look at this beauty :
Since I have read they are vitamin C carriers I decided to capture everything. Luckily, I have found that Violet jelly is simple to make. All together, I got seven 12 Tbsp jars of it. The taste is perfect and these little jars are beautiful gift for any occasion.
I have used the recipe from www.healthygreenkitchen.com . The only change I have made is using citric acid instead of lemon juice but everything else is as written in the original recipe. Thank you very, very much, Winnie Abramson for sharing this beauty with all of us.