Violet Infusion Jelly

Flower bed with Common violets (Viola Odorata) flowers in bloom, traditional easter flowers, flower background, easter spring background. Close up macro photo, selective focus.
Photo Credit
Creatikon Studio/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4-1/2-pints
Course
Credit
Mary Ann Brahler, Milford, New Jersey Flemington Agricultura

Over the past five years, Mary Ann Brahler has earned more than 30 ribbons for her canned goods. She is an organic gardener who lives in a solar-heated home on 36 acres in New Jersey. She says, “I want to remind people that New Jersey is an agricultural state, not just an extension of New York City.” New Jersey’s state flower is the violet, which Mary Ann frequently uses in cooking, making violet vinegar, violet syrup, and candied violets. She picks her violets in a field at an abandoned farm near her home and encourages cooks to find a pesticide-free source.

Ingredients
3 cups violet flowers, stems removed
3-1/3 cups distilled water
1 package (1-3/4 ounces) powdered pectin
4 cups sugar

Instructions

Place the flowers in a jar. Boil the water and pour over the flowers. Let steep for 24 hours.

Strain the infusion through a cheesecloth-lined strainer. Allow the liquid to drain fully without pressing the blossoms. (Pressing will make the jelly cloudy.) Discard the blossoms. In a large saucepan, bring the violet infusion and pectin to a full rolling boil. Add the sugar and stir well. Bring back to a rolling boil and cook for 1 minute. Remove from the heat and skim off the foam. Ladle into 1/2-pint jars, seal with lids, and process in a boiling-water bath for 10 minutes.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...