The excitement began last week when the girls' class picked violets to make jelly. And today the jelly was ready. The best part? Everyone got a little jar to bring home.
Violet Jelly
(makes 4 or 5 half-pint jars)
2 heaping cups of fresh violets- no stems
2 cups boiling water
1/4 c. well-strained, clear lemon juice
4 cups sugar
3 ounces liquid pectin (Certo)
(optional: 1/2 tsp. rosewater)
1. wash violets, drain and place in heat-proof glass/non-reactive bowl. Pour boiling water over violets and steep for 2 hours. Strain through a fine sieve, reserving the clear, purple infusion.
2. place jars & lids in stock pot deep enough to cover by 2". Bring water to a boil, then reduce to simmer & keep hot till ready to fill.
3. to make the jelly: stir lemon juice & sugar into reserved infusion in a 2 qt. pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil for 2 minutes, skimming any foam that may rise to the surface.
4. Ladle quickly into jars to within 1/8" from the top. Clean rim & threads and place tops before filling the next jar. Screw bands tightly & invert jars on tea towel for 5-10 minutes. Jars should seal and pop shut within 10 minutes, as they cool. Sealed jars will last for up to 1 year in cool, dark storage. Open jars will keep for 3 weeks in refrigerator.
Thank you, Brydget, for the recipe.
The taste of spring indeed.
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