Violet Jelly
This recipe made 4 - 8 oz jars and 1- 4 oz. jar of jelly for me.
2 heaping cups of fresh violet petals (see note below)
2 C boiling wter
1/4 C well-strained, clear lemon juice
4 C sugar
3 oz liquid pectin (Certo)
NOTE: Look for fully opened flowers, not partially opened buds, for better color and more intense flavor.
Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 2 to 24 hours. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours.
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.
To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. The lemon juice changes it to the most beautiful color! Bring the mixture 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.
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 firmly but not tight - they're just there to keep the lids in place till they seal. 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.
The finished product. Your may be darker or more pink, depends on the violets, the amount of rain, etc.
VIOLET SYRUP
violet infusion
4c Violet flowers
2c Boiling water
syrup
6c Sugar
1 Lemon; juice of, strained
2c Water
Place violets in a deep bowl and pour the boiling water over them. Weigh down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours. Strain violet infusion into a non-reactive bowl or pot, squeezing out juice from the violets; discard the violets.
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.
Place sugar, lemon juice and water in a saucepan and boil into a very thick syrup, the temp. will be near the candy stage, if you have a candy thermometer to check. Add violet infusion and bring to a rolling boil. Boil 10 minutes or until thickened.
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 firmly but not tight - they're just there to keep the lids in place till they seal. 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.
Add to club soda, drizzle over ice cream or pound cake, make a violet martini... use your imagination
Candies Violets (or pansies or rose petals or nasturtiums)
violets, flowers with the stems attached
1 room temp egg white
superfine sugar (or regular sugar you grind in coffee grinder)
Directions:
Turn oven on to the lowest setting for 20 minutes, then turn it off
Line cookie sheets with butcher paper or waxed paper.
Place some sugar on a saucer. Beat egg white till it's frothy.
Hold the violet by the stem and dip petal lightly in egg white to coat. Some people prefer to use a small paint brush to paint the egg on the petals. Dredge the flower lightly in the sugar being careful to coat all the surfaces. Place the violet on butcher paper to dry, snipping off the stem.
When all of the flowers are done, place in the oven and leave them in overnight to ensure that they are completely dry so they don't mold and get nasty. I leave the oven light on to be on the safe side. Store the dried, candied flowers in tupperware between layers of waxed or butcher paper until ready to use. They keep for about a year.
