Nancy’s Violet Jelly

Name: Nancy's Violet Jelly
Total time: PT0D0H0M
Yield: makes 4-6 Small Jars
Ingredients: 1 1 ⁄ 2 cups violet petals; Juice of 1 lime; 2 1 ⁄ 3 cups sugar; 1 3 ⁄ 4 oz. (1 package) pectin

Serves
makes 4-6 Small Jars

ANITA BATH

Violets picked in spring make for an aromatic accompaniment that can be enjoyed all year round. Portion in small baby food jars and you've got lovely Easter gifts.

Ingredients

1 ¹⁄₂ cups violet petals
Juice of 1 lime
2 ¹⁄₃ cups sugar
1 ³⁄₄ oz. (1 package) pectin

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Instructions

Step 1

Gently rinse violet petals in running water. Place in a blender, along with lime juice and ¾ cup water. Blend to form a smooth purée and set aside.

Step 2

In a small saucepan, combine sugar, pectin, and ¾ cup water. Place over high heat and boil for 1 minute. Add to violet purée and blend 1 minute.

Step 3

Pour into clean, dry jars, cover, and store in the refrigerator. The jelly will keep for up to 3 months.

Gently rinse violet petals in running water. Place in a blender, along with lime juice and ¾ cup water. Blend to form a smooth purée and set aside.
In a small saucepan, combine sugar, pectin, and ¾ cup water. Place over high heat and boil for 1 minute. Add to violet purée and blend 1 minute.
Pour into clean, dry jars, cover, and store in the refrigerator. The jelly will keep for up to 3 months.