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Violet Jelly

Total Time

Prep: 40 min. + standing Process: 5 min.

Makes

about 5 half-pints

For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!— Bernard Bellin, Franklin, Wisconsin
Violet Jelly Recipe photo by Taste of Home

Ingredients

  • 8 cups fresh violet blossoms
  • 3-1/2 cups boiling water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 cup lemon juice
  • 4 cups sugar

Directions

  1. Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.
  2. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.
  3. Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color).
  4. Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute.
  5. Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
<b>Editor's Note:</b> Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet, not the African violet houseplant, which is inedible.
Canning Altitude Jam-Jelly
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts

2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

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