Violet Jelly
As with any edible flowers use untreated flowers. Flowers from florists or a lawn may be treated with pesticides that are harmful if ingested.
8 cups fresh violet blossoms
3 1/2 cups boiling water
1 package powdered fruit pectin
1/2 cup lemon juice
4 cups sugar
1. Rinse and drain blossoms; place in a large heat-resistant glass bowl.
2. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.
3. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.
4. Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green).
5. Stir in pectin, lemon juice and sugar (the liquid will turn a violet color).
6. Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly.
7. Boil 1 minute.
8. Remove from the heat; skim off foam.
9. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace.
10. Remove air bubbles; wipe rims and adjust lids.
11. Process for 5 minutes in a boiling-water canner.
