|Just a weed, but so tasty!|
I simply can't believe I didn't write about this last year the first time I made it. If I did, I sure can't find the post now. Wild Violet jelly is such a unique and short seasoned treat. I read about it last spring and decided I had to try it. I just went out and picked the required two cups Saturday morning for a new batch this year. I hope to make several.
Since I have had some interest in folks purchasing some of my canned and homemade goods, I am trying to think outside the box and include in my canning some less-than-common items that may appeal to those looking for something different for themselves, or for a gift. If nothing else, this is a cute novelty item. It doesn't have to be though, it's actually quite tasty.
Now for the how-to:
Pick 2 cups of wild violet blossoms, being careful to remove stems. I choose only those that are in their prime, fully open and not looking beat up or spent. I feel this maximizes the flavor and color, as opposed to using partially open blossoms.
|Pretty just tossed in a jar|
I place them in a quart mason jar for easy closure and steeping. Add 2 cups of boiling water, making sure to get all blossoms wet. Then I can just walk away for half the day. Some recipes say to let them sit for 4-6 hours, others say let them sit overnight. I believe I let mine sit overnight last year.
The resulting liquid is a bizarre blue color with some purple hues. It looks nothing like what I would have expected from the violets, nor does it look anything like the finished jelly product. Nevertheless, this is the odd color of the "violet tea." You need 2 cups of this liquid to keep going. You may need to add a touch of fresh water to get the whole measure needed.
|Chemistry is cool! Look how pink it is...|
Once the jelly has reached its gel point, I jar it up and process as any other jelly in the water bath canner for 10 minutes. It makes the prettiest and spring-iest gifts! The flavor is hard to describe. It has a delicate, but noticeable, floral flavor unlike anything I have ever made. I suppose it's what violets taste like! This jelly is good on an english muffin, but I bet it would sing with cream cheese or perhaps with scones or angel food cake!
I am one who always likes to use every part of things, and be resourceful in my projects. I can't help but be a fan of anything I can harvest from my yard and at NO cost to me! :-)