Violet Infusion Jelly
Saturday, 31-Jul-1999 18:55:35
3 C. violet flowers, stems removed
3 1/3 C. distilled water
1 pkg. (1 3/4oz.) powdered pectin
4 C. sugar
Place the flowers in a jar. Boil the water and pour over the flowers. Let steep for 24 hrs.
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 min. 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 min.
Makes 4 1/2 pints.
This recipe is also from Mary Ann Brahler, NJ