Violet Flower Jelly
Ingredients
- 2 cups violet blossoms, loosely packed
- 2 cups boiling water
- 1/4 cup lemon juice
- 1 pkg. powdered pectin
- 4 cups sugar
Instructions
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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