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8 cups wild violet blossoms (no stems)
3 1/2 cups boiling water
1 package (1-3/4 ounces) powdered fruit pectin
1/2 cup fresh lemon juice
4 cups sugar
Rinse and drain blossoms; place in large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. Measure violet liquid; add water to equal 3-1/2 cups (liquid will be blue-green).Stir in pectin and lemon juice (the liquid will turn a violet color).Pour into a large stainless kettle; bring to a rolling boil, stirring constantly. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot liquid into hot jars, leaving 1/4-in headspace. Cover with lids. Process in a boiling-water bath for 5 minutes. Yield: about 5 half-pints.
Very nice recipe.
I wish I could get some wild violets!
Thanks for sharing.
Taste of Home Field Editor. Blogger & Photographer. http://nutmegdisrupted.com/
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