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It took me about a half-hour to pick these! |
You will need: 2 heaping cups of fresh violet
petals (see note below) NOTE: Look for fully opened
flowers, not partially opened buds, for better |
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See how blue-ish this is? I let it steep (covered) overnight in the fridge. |
Wash petals well, drain and place in heat-proof
glass or nonreactive bowl. Pour boiling water over petals and let
steep from 30 minutes to 24 Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill. |
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And look how PURPLE it turns when you add the lemon juice! Isn't that cool? |
To make the jelly, stir lemon
juice and sugar into reserved infusion in a two-quart nonreactive
or stainless steel pan. Bring to a full rolling boil that cannot be
stirred down. Add the liquid pectin and continue to boil two minutes,
skimming any foam that may rise to the surface.
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This recipe made 4 - 8 oz jars and 1 4 oz. jar of jelly for me. Isn't it beautiful?? |
Ladle quickly into jars to
within about 1/8 inch from the top; clean each rim and threads of
the jar as it's filled, and place flat lid and ring on each before
filling the next. Screw band on tightly and invert jar on tea towel
for about five to 10 minutes. Jars should seal and lids should pop
shut within 10 minutes as they cool. If they do not seal, you can
place them in a hot water bath for 10 minutes or place in the refrigerator.
Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars. |
We've successfully used this recipe to make other herb/flower jellies, such as rose, lavender, lemon balm, cinnamon basil, and mint. I look forward to trying it with dandelions in the near future!
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