Best 2 Violet Jelly Recipes
Indulge in the exquisite flavors and vibrant hues of violet jelly, a culinary delight that combines the delicate aroma of violets with the sweet and tangy taste of fruit. This versatile jelly can be crafted using a variety of recipes, each offering unique flavor profiles and textures. From the classic violet and lemon jelly that captures the essence of springtime, to the vibrant violet and raspberry jelly bursting with summer berries, these recipes showcase the versatility of this floral ingredient. Whether you prefer a smooth, spreadable jelly or a chunky, fruit-filled conserve, there's a violet jelly recipe perfect for every palate. So, embark on a culinary journey and discover the enchanting world of violet jelly, a true testament to the beauty and bounty of nature.
Here are our top 2 tried and tested recipes!
VIOLET JELLY
For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!- Bernard Bellin, Franklin, Wisconsin
Provided by Taste of Home
Time 45m
Yield about 5 half-pints.
Number Of Ingredients 5
Steps:
- Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
VIOLET JELLY
Spring is upon us and the wild violets are about to spring forth. Take this time to gather them up for recipes and future use. Check out my other recipes for violets
Provided by Stormy Stewart
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 1. Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green. Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Makes approximately 2½ cups jelly.
Tips:
- To make the most flavorful jelly, use ripe and flavorful violets. Wild violets are often more fragrant and flavorful than cultivated varieties, but either can be used.
- Use a heavy-bottomed pot to make the jelly. This will help to prevent the jelly from scorching.
- Bring the jelly to a full boil before reducing the heat to a simmer. This will help to ensure that the jelly sets properly.
- Skim off any foam that forms on the surface of the jelly as it cooks. This will help to produce a clear and sparkling jelly.
- Stir the jelly constantly as it cooks. This will help to prevent the jelly from scorching.
- Test the jelly for doneness by dropping a small amount onto a cold plate. If the jelly wrinkles when you push your finger across it, it is ready.
- Pour the jelly into sterilized jars and seal them tightly. Process the jars in a boiling water bath for 10 minutes to ensure that they are properly sealed.
Conclusion:
Violet jelly is a beautiful and delicious way to enjoy the flavor of violets. It is perfect for spreading on toast or biscuits, or for using as a filling for pies and tarts. With its floral flavor and delicate color, violet jelly is sure to be a hit with your family and friends.
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