Nancy's violet jelly+mcf

Yield: 1 Recipe

Measure Ingredient
1½ cup Violet petals
1 \N Lime, juice only
¾ cup Water
2⅓ cup Sugar
1¾ ounce Pectin (1 package)
¾ cup Water

SYRUP

Carefully rinse the violet petals in running, clear, cool water.

Drain and place in a blender, along with the juice of the lime and the ¾ cup water. Blend to form a smooth puree and set aside.

In a small saucepan, combine the sugar, the pectin and ¾ cup water.

Place over high heat and boil for one minute. Add to violet puree and blend for one minute. Pour into sterilized baby food jars (any very small jars will do.) Cover and store in the refrigerator (it will keep for up to 3 months.)

Credited to Nancy Gain as printed in the Saveur magazine. Mary Riemerman

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