Wild violet jelly.

Up until last week I had never heard of wild violet jelly. A dear old friend,  who introduced me to canning 20 years ago, posted a picture of her wild violet jelly on Facebook and I was intrigued.

I found a recipe and decided to give it a try. My daughter and I ventured into the back yard to pick a quart of violets. Be sure you can identify your plants correctly.

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I steeped the flowers overnight to make the juice for the jelly.
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The water turned the prettiest shade of purple. Then it was just a matter of adding lemon juice, pectin and sugar to make jelly.
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The best part was the smell while it was cooking. It reminded me of an herbal tea. I can’t wait to try it on some home made biscuits.

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Here’s the recipe I followed:

http://thenerdyfarmwife.com/sweet-springtime-violet-jelly/

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