Violet Infusion Jelly


3 cups violet flowers, stems removed
3-1/3 cups distilled water
1 package (1-3/4 ounces) powdered pectin
4 cups sugar


Place the flowers in a jar. Boil the water and pour over the flowers. Let steep for 24 hours.

Strain the infusion through a cheesecloth-lined strainer. Allow the liquid to drain fully without pressing the blossoms. (Pressing will make the jelly cloudy.) Discard the blossoms. In a large saucepan, bring the violet infusion and pectin to a full rolling boil. Add the sugar and stir well. Bring back to a rolling boil and cook for 1 minute. Remove from the heat and skim off the foam. Ladle into ½-pint jars, seal with lids, and process in a boiling-water bath for 10 minutes.



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