|Violet Jelly spread over buttered bread|
Violet Jelly makes about 11- 4 oz. jars
2 c. packed violet blossoms, stems removed
2 c. boiling water
1. Pour the boiling water over the violets and allow them to steep at least 2 hours, overnight is best. Squeeze the water from the violets, and measure out 1 3/4 c. violet infusion. It will be very dark blue.
1 3/4 c. violet infusion
1/4 c. lemon juice
4 c. sugar
1 pouch Certo liquid pectin (3 oz.)
2. Put the violet infusion, lemon juice, and sugar in a large pot. Bring it up to a rolling boil.
3. Add the Certo pectin, and bring the mixture back up to a rolling boil for 2 minutes, stirring constantly.
3. Remove the jelly from the heat and ladle into hot, sterilised jars. Cover, and process in a water bath for 10 minutes.