Violets |
Violet Tea |
I was not able to make the jelly the same day so I put the flowers in their gallon Ziploc into the fridge. When I was ready to get started I rinsed the flowers and poured them into a quart jar. To this jar I added boiling water to fill the jar. After letting this mixture cool, I put it back in the fridge overnight. After letting the flowers steep overnight I pulled it out to finish the jelly.
Sugar and Pectin Added |
You can see the difference in color that adding the lemon juice makes |
The color changes again after you start heating it |
All finished |
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This looks great! I know violets are edible, but I have never heard of Violet Jelly..... thank you for sharing this.......and your jellies look so delicious and beautiful!! :)
ReplyDeleteThank you so much! This on has a little but more of a green flavor than I expected, but it is still good. I think I left a little too much of the stem on the flowers.
DeleteFascinating! What does it taste like? Pinning to my wild edibles board. Thanks for sharing.
ReplyDeleteJanet
http://ouroneacrefarm.com/topics/wild-edibles/
It tastes a little floral, but definitely different than my rose petal or queen anne's lace jelly. This batch did taste a little bit more "green" than I exepected, but again I think I left a little bit too much stem on the flower.
DeleteDo you process the jars in a water bath once they're filled? And, does it matter what kind of violets you use?
ReplyDeleteNo, I don't water bath. I leave them turned on their lids for 5 - 10 minutes and that is almost always enough to achieve a good seal. If it is not you could water bath them at that point. And you can use any kind of violets. I used the wild purple violets.
DeleteHow interesting! I'm just beginning to learn about making jelly from flowers!
ReplyDeleteIt is a lot of fun and a very interesting thing to play around with. I do recommend that if you are picking in the wild that you have someone with you that is familiar with the plants in your area and is experienced in plant identification.
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Thanks so much!
Angie