How To Make Violet Jelly Recipe Jelly recipes, Jam recipes homemade

wild violet recipes Wild Violet Jelly Recipe Jams, jellies, and

1. Pick any stems from flowers and discard. Rinse flowers with water, drain and place in a glass mason jar. Make an infusion by pouring the boiling water over the violets and cover. Steep for 4-6 hours. 2. Strain through a fine sieve and place in a large saucepan along with lemon juice and sugar.

How To Make Violet Jelly Recipe Jelly recipes, Jam recipes homemade

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.

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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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1. Steep blossoms in water overnight. Strain out the blossoms. Add water if needed to make 2 cups. Add lemon juice. Follow directions for your pectin-my instructions were: Add pectin to juice. Bring to a boil, stirring to dissolve. Add sugar, return to rolling boil, and boil for one minute exactly. Ladle into jars and process in water bath.

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Creating this homemade violet jelly recipe requires some skillful balancing of heat and time. Bring the mixture to a hard boil over high heat, stirring continuously so no clumps form. Once it reaches a full rolling boil, reduce the temperature slightly while continuing to stir until all ingredients have dissolved completely.

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Directions. Rinse and drain blossoms; place in a 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.

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Second step: Make violet tea. 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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1. Tell your kids that you are thinking of making wild violet jelly. In a flash, they will return with oodles of wild violets. Remove the stems and wash the petals thoroughly. 2. Place the clean petals in a glass bowl and pour 2 1/4 cups of boiling water over the petals. Place a lid on the bowl and let the mixture sit on the counter overnight.

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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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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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Add 1 package of powdered pectin and bring it to a boil. Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes. Remove from the heat and stir and skim for 5 minutes. Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.

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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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This jelly is the kids' favorite… and our first ever entry into the KY State Fair, winning 2nd Place in it's category! The recipe and procedure is very similar to making honeysuckle jelly. Needed: 2 cups of wild violet flowers (soaked & gently rinsed from bugs) 2 ½ cups of boiling water. Juice of half a lemon to whole lemon ( if lemon is.

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Cover and allow the violets to steep for 20 - 30 minutes. Using a strainer, drain and compost the violets, reserving the infused water. Measure 4 cups of infused water into a sauce pan, adding extra water if necessary. Add calcium water and lemon juice, and mix well. Measure sugar into a bowl.

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Discard the violet blossoms. Stir the lemon juice into the violet infusion. The color will change from blue to purple. In a small bowl mix together ½ a packet or 25g of powdered low-sugar pectin with 2 tablespoons of the sugar. Then stir that mixture into the violet infusion.

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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.