Violet Jelly

 

Violet Jelly is spring beauty captured in a jar. Delicate and profound edible flower jelly made with violets. Gives very special taste to everything you do with it.

 

God bless my mother’s garden. Early Saturday morning has brought us dark clouds.

In spite, I decided to go to her backyard and pick the flowers there, washed in the rain that has drizzled while we had our coffee. Violets were hiding their beauty behind an old pine tree, away from the city rush. Their fragrance is 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 :

 

What do violets simbolize ?

Modesty, at first place. Also they represent wisdom, faithfulness and humility.

 

What season do violets bloom?

Late winter and early spring is their season. They can be planted anytime but early spring is preferable. These plants enjoy light shade but will also thrive in sunny locations.

 

Are violets healthy to eat?

 

Absolutely. They are antioxidants and blood cleanser and are vitamin C carriers. Great to eat if having a cold or cough. Violets can also be used topically for skin conditions like eczema, dry skin, bug bites, and varicose veins.

 

In what ways can I use violets?

Fresh petals can be added to vegetable and fruit salads or poultry stuffing. Violets are great to decorate desserts and ice creams.

 

The floral scent will make your hot chocolate or milk irresistible, too.

You may also make candied violet petals; to do this you have to coat petals in egg white and then in crystallized sugar. Also you may pour hot syrup over fresh flowers and stir until the sugar recrystallizes and is dried. It is also great to do the same process to preserve rose petals.

Violet syrup is also an excellent way to capture the beauty of violets. If you would like to make some, find the recipe here   .

 

Some more things to do with violets here

and here  .

 

 

Luckily, I have found Violet jelly recipe is simple to make. To store our violet jelly, I have chosen small sized ones (12 Tbsp each).

In our family, we serve violet jelly with scones, crackers, or toast.

They taste of spring, so mild and so sweet ! Perfect, amazing gift for all the foodies I know !

 

The base for my recipe was this one

The only change I have made is using citric acid instead of lemon juice but everything else is done in same manner.

Let just write some sentences about citric acid and its’ replacement:

When looking for it, you may look at canning section at your market. It is often located near the pectin and other canning ingredients and materials.

What can I use in place of citric acid?

Lemon juice is the best; white distilled vinegar and Ascorbic Acid/Vitamin C.

 

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.

 

 

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