LOCATION: Recipes >> Preserving >> Violet Jelly
|
 |
|
Violet Jelly
|
|
|
|
VIOLET FLOWER JELLY
2 cups violet blossoms, loosely packed
2 cups boiling water
1/4 cup lemon juice
1 pkg. powdered pectin
4 cups sugar
For the violet infusion : Pour boiling water on blossoms and cover
12-24 hours (If you can't get to the cooking within 24 hours, store
in the refrigerator).
For the Jelly : Bring 2 cups of the infusion with lemon juice and
pectin to a rolling boil (one you can't stir down). Add sugar all
at once and bring back to rolling boil. Boil for 1 minute. Remove
from heat and let boiling die down. Skim off foam with large spoon.
Pour immediately into hot sterilized jars and seal.
Makes 4-5 cups of jelly.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
