Directions: |
Directions:Violet Jelly Directions
1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
2. Rinse 3 cups of lightly packed violet flowers and drain. Put drained flowers into a sauce pan or heat proof bowl with lid.
3. Boil water and allow it to cool for 5 minutes before pouring over the violets. Cover and allow the violets to steep for 20 minutes.
4. Using a fine mesh strainer or cheesecloth, drain and discard the violets, reserving the infused water.
5. Measure 4 cups of infused water into a sauce pan. (If necessary, add extra water to meet this measurement.)
6. Add calcium water and lemon juice, and mix well.
7. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
8. Bring mixture in sauce pan to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
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