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LOCATION: Recipes >> Preserving >> Violet Jelly

Print this Recipe    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.

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