Friday, April 13, 2012
Jelly of Violets
3 cups of violet infusion
1 package of powdered pectin
4 cups sugar
You can add strained lemon juice ( for a more magenta color) 1/2 tsp. at a time, until it's the color you want, or a drop of blue food coloring ( if you want it more of a darker violet color), but I like it just how it is.
Measure your 3 cups of infusion into a 4 to 6 quart non-reactive pot. Add your powdered pectin, and coloring if you want to do that.
Bring to a boil, stirring constantly.
Stir in the sugar. Continue to stir constantly and bring it to a full, rolling boil that cannot be stirred down. Boil hard for one minute, stirring all the while.
Remove from heat. Stir, and skim off any foam.
Ladle into hot sterilized jam jars, leaving 1/4 inch headspace. Seal with canning lids. Cool upright on a rack.
Makes 4 half pints.