Monday, May 24, 2010
ENCHANTED VIOLET JELLY
I'm in a non-piratey mood this day. An enchanted mood. A Violet mood.
And so I'd like to share this magical Spring recipe that I recently stumbled upon.
I can't wait to try it! (And yes, those of you that know me will say I don't cook....but for this I'm willing to give it a go!) Luckily, I've been cultivating lovely, lovely violets in my garden! Enjoy!
You need: makes 8 small jars)
1 quart purple violet flowers, firmly packed (and pesticide free)
Juice of I lemon
i box fruit pectin
4 cups granulated sugar
Wash and pack violet flowers in a quart jar.
Pour enough boiling water to fill the jar and cover the violets.
Place in the refrigerator overnight.
Drain off two cups liquid.
Discard the violets.
In medium sauce pan combine violet liquid, lemon juice and pectin.
Bring to a boil then add sugar.
Stir and bring to the boiling point.
Boil 1 minute only.
Skim if necessary and pour into 8 small, sterilized jars.
Seal with melted paraffin.
Share & enjoy!
Sounds elegant and delicious!
I also have the desire to locate some Violet Creams.
Apparently chocolates with violet cream centers!
And I also like to give lavender fudge a go!
Look at me getting all domestic....!
Though I'm pretty sure I could cook this on a pirate ship!
found in: 'Taking Tea With Alice' by Dawn Gottlieb