Wild Violet Jelly
Wild Violet Jelly
Yield approx. 8 half-pint jars
A delicate, jewel-toned jelly that is delicious on toast or in baked goods. Simple to make and exquisitely delicious!
Ingredients
Instructions
- Home canning jelly is simple but it is important to understand the basic principles for canning safely. If you are new to canning, get this information from your county extension office or a current canning book such as the Ball® Blue Book. Follow approved home canning procedures to prepare mason jars, rings and lids (1/2-pint jars are ideal for jellies).
- Prepare water bath canner and gather canning equipment (lid lifter, jar lifter, canning funnel, tool to remove air bubbles (such as a small plastic scraper), sturdy tray or platter and kitchen towels.
- Fill water bath canner to appropriate level with water; then, place over medium-high heat and allow water to come to a boil while preparing jelly mixture.
- Separate violet flowers from any stems or leaves. Place flowers in a colander and rinse thoroughly but gently. Place in heat-proof bowl or 1-quart mason jar; then, pour boiling water over. Allow to cool to lukewarm; then, cover and place in refrigerator overnight.
- Strain through a cheesecloth-lined colander into a large (non-aluminum) pot. Squeeze cheesecloth to get as much liquid as possible from flowers. You should have at least 3½ cups of violet tea.
- Add lemon juice and stir gently. (The lemon juice will change the color of the tea.)
- Add powdered pectin. Stir gently over high heat until pectin dissolves and mixture reaches a full boil.
- Boil one minute; then, add sugar all at once. Continue to stir until mixture returns to a full boil. Boil one minute.
- Remove from heat. Gently stir mixture for 5 minutes, being careful to skim off any foam. (The foam will not affect jelling but will cause the finished product to look cloudy.)
- Ladle syrup into jars, leaving ¼ inch head room. Remove any air bubbles by running a small scraper around the inside edge of each jar. Wipe the edge of each jar clean; then, seal finger-tight with lids and rings.
- Process in water bath canner for 10 minutes. (Time may change due to altitude; verify the time needed for your altitude.)
- Immediately remove jars from canner using jar lifter. Place on a towel-lined tray or platter, cover lightly, and allow sit undisturbed for 24 hours. Check seals; if any jars did not seal, reprocess them or store in refrigerator for use within 1 to 2 weeks.
