Serves: 5
Total Calories: 624
Yield: 5 jars
Fill a quart jar with violet blossoms. Cover with boiling water; cover tightly and steep for 24 hours. Strain 2 cups of liquid into a large saucepan; discard violets. Add lemon juice and pectin. Bring to a boil over medium-high heat; stir in sugar. Bring to a boil again; boil hard for one minute. Pour into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.
Tip: As a special delivery for a friend who loves to garden, set a jar of jelly inside a cloth-lined flowerpot. Tuck in some seed packets too…she’ll love it!
This Aunt Marj’s Violet Jelly recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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