2 heaping cups of fresh violet petals (see note below)
2 cups boiling wter
1/4 cup well-strained, clear lemon juice
4 cup sugar
3 oz liquid pectin (Certo)
NOTE: Look for fully opened flowers, not partially opened buds, for better
color and more intense flavor.
Wash petals well, drain and place in heat-proof glass or non-reactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours.
Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.
To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.
Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed.
Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars.
NOTE: I'm told you can use this recipe to make other herb/flower jellies, such as rose, lavender, lemon balm, cinnamon, basil, dandylion and mint.
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Food on Friday: Jams, Jellies and Relishes