Here in Indiana, USA, it is wild violet season. I went out and picked 2 cups of violet blossoms and put them in this bowl to let any possible hitchhikers escape, for about half an hour. I didn't actually see anyone, but one never knows....
I wanted to make violet jelly. So, I put the blossoms in a quart jar and poured 2 cups of boiling water over them and let it sit for about 24 hours. Then, I strained out the infusion. Be sure to press down on the blossoms to get all the liquid out, as much of the color may be clinging to the blossoms.
Next, I you add 2 Tablespoons of lemon juice and the infusion turns this pretty color:
Pour 2 cups of this liquid into a stainless pan that is at least a gallon in size and add 1 box of powdered pectin. Whisk that together well, and then, stirring, bring it to a full boil.
Add, all at once, 4 cups of sugar, bring it back to a boil, stirring, and boil it for one minute.
Pour the jelly into hot, sterilized jars, add sterilized caps and seal.
So quick and easy.
What does it taste like? Well... sweet violets! It's not something you would spread all over bread or toast, in general, but a nice dab on a cracker is very pleasant and it makes a lovely gourmet gift!
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