Yield: 1 Servings
|2 cups||Fresh violets|
|2 cups||Boiling water|
|\N \N||One lemon; (4 tablespoons) , juice of|
|1 pack||Powdered pectin|
This recipe is adapted from Stalking The Healthful Herbs by Euell Gibbons.
If you are interested in additional violet recipes, look for this book which contains six more.
Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green. Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal.
Makes approximately 2½ cups jelly.
Posted to recipelu-digest by molony <molony@...> on Feb 27, 1998