Homemade Violet Jelly

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Skip this step for a refrigerator or freezer jelly. Bring 4 cups of water to a boil and pour it over 2 cups of loosely packed violet flowers. Allow the mixture to steep for 15 to 20 minutes to make a violet tea. Add 1/4 cup lemon juice and strain the flowers from the tea.

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In a pan, mix 3 ½ cups of the violet liquid and lemon juice then bring to a boil and let boil one minute. Add sugar and pectin then bring back to a hard boil - then let boil one minute. Remove from heat and skim the top is needed. Place into sterilized mason jars, seal, and process in boiling water. The final colour of the jelly will be fuschia.

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Enjoy this fun process. Add the box of pectin and mix well. Stir over high heat until the mixture reaches a heavy boil. Boil for one minute. Add the 3 ½ cups of sugar at once. Keep stirring and boil for another minute. This will get really foamy and hot. Do not step away. Wild Violet Jelly jars cooling on the counter.

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Bring 3 cups of water to a boil in a saucepan. While the water heats, place the violet flowers into a heatproof container or pitcher. Pour the boiling water over the flowers. Cover the container with a saucer or plate, and steep for 4 hours. After 4 hours, the tea should be a bright or dark blue or teal color.

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Boil the mixture for about 5 minutes or until the jelly has just started to thicken. 5. Remove the pot from heat ladle the mixture into sterilized canning jars. Leave ¼ inch headspace at the top of each jar. Wipe the lips of the jars clean, place the lids on top, and secure with rings.

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Also, make sure the places are free of any pesticides. Place 2 cups of violet flowers in a large pot. Bring to a boil 4 cups of water and pour it over the violets, fully submerging them. Allow the violet liquid to steep for about 15 minutes, ensuring the water absorbs the fragrance and color of the violets.

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Make wild violet tea with the violet blossoms. Pour 4 cups of boiling water over 2 cups of violet blossoms in a warmed large mason jar (a quart size canning jar is perfect). Cover and let steep overnight in a dark place. This will leave you with 3 ½ cups of violet tea.

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To make violet jelly you need: 2 cups of violet flower juice. juice of 1 lemon. a box of pectin. 4 cups of sugar. jelly jars, lids, and rings (you need to sterilize all and keep the jars hot I use a pot of simmering water) ~first-pour the violet juice, pectin, and lemon juice into a fairly large sauce pan (when you mix the lemon juice with the.

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Step 3 - Make the Jelly. Now, mix the pectin with the flower/lemon juice mixture, and stir the mixture in a heavy duty saucepan over high heat until it reaches a heavy boil. Boil for one minute then add the sugar all at once. Keep stirring, return to a boil for one minute. Remove from heat and quickly ladle into prepared jars.

Homemade Violet Jelly

Once you have reached a rolling boil, time for 1 minute, stirring the whole time. Ladle jelly into prepared jelly jars, leaving 1/2 inch head space. Wipe the edges with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner and process for 5-10 minutes.

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Let sit for at least an hour, up to 12. Strain the flowers, squeezing them to get all the liquid out (you should end up with 4 cups liquid), then add lemon juice and calcium water. Add liquid to a saucepan and bring to a boil. Combine sugar and pectin in a bowl, stirring well. Add sugar and pectin to boiling liquid, stirring rapidly.

Homemade Violet Jelly

Line a colander with a paper towel or coffee filter and strain the violet tea. If necessary, add enough water to your tea so that the mixture equals 2 cups. In a deep pot, mix the tea and lemon juice and bring to a boil. Boil for one minute. Add the sugar and pectin, then bring to a hard boil for another minute.

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Strain the violet tea, and if needs be you can add a little extra water so that the tea equals 2 cups Mix the tea and lemon juice and bring to a boil for one minute. Add the sugar and pectic and bring to a hard boil for another minute.

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Instructions. Pick and wash wild violet flowers. Place just the flowers, no stems or leaves in a mason jar; Cover with about a cup of boiling water.

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Once the mixture is at a rapid boil, add the sugar to the pan stirring to combine. Continue boiling and stirring for 2 to 2 and a half minutes. Quickly and carefully ladle the hot jelly into sterilized jars leaving ¼ inch of headspace. Wipe the rims to remove any traces of jelly and add clean washed and dried lids.

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Add your package of pectin and bring to a boil then add the sugar and bring to a full boil again for about two minutes. Remove from heat and stir for about 5 minutes. Pour into small canning jars (4 oz.) leaving a 1/4 inch of headspace. Wipe edges of jar and attach clean lids and rings. Process for 10 minutes in a water bath canner to seal.