eat flowers

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In the air.
Violet Jelly

2 cups violet flowers (no stems)

2 cups water (equal in volume to violets)

½ cup sugar

1 tsp lemon juice

1 tsp powdered pectin (Sure-Jell) dissolved in 1 tbsp cold water

Shake the flowers gently in a colander to remove small particles of dirt and gently mist them to clean. Place the flowers and water in a saucepan and bring just to a boil. Lower the heat to medium and simmer for 10 minutes to release the color and flavor into the liquid. Strain the flowers out of the liquid, pressing down on the flowers to get the last drops.

Place a saucer in the freezer, which you’ll use to test the gel.

Add the sugar, lemon and dissolved pectin to the violet liquid in a saucepan. Cook at a rapid boil for about 3 minutes. Test for gel by placing a drop on the frozen saucer. If it wrinkles when touched, the gel is set. If it’s runny, continue to cook until the gel test is set. This will take about 5 minutes altogether. Do not overcook, The gel will set after you remove it from the heat. Pour into hot clean jars.

Makes about two 4 oz jars of jelly.
Floating above the beautiful world.