Violetjam Food

VIOLET JELLY

Steps:

• Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

VIOLET FLOWER SYRUP

Steps:

• Gather the ingredients.
• Pinch violets off at the top of the stems. Remove calyxes, or the green parts at the base of the flowers, by twisting petals free. Save petals and compost, or discard calyxes.
• Place violet petals into a nonplastic, heatproof, nonreactive container, such as a glass canning jar or a stainless-steel bowl. Reserve.
• In a small saucepan, bring cup of water to a boil.
• Pour hot water over violet petals. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slight lavender hue.
• Pour liquid and petals into the top of a bain-marie . Or, if you don't have one, put an inch or two of water in a pot over medium-high heat and set a large stainless steel or other heatproof bowl on top of the pot. Place violets and their infusion liquid in it.
• Add sugar and cook syrup over steam created by the bain-marie. Stir often, until sugar is completely dissolved.
• Strain syrup through a finely meshed sieve to remove flower petals.
• Let syrup cool to room temperature. Transfer to glass jars, label them, and store in refrigerator for up to six months.

VIOLET JELLY

Steps:

• 1. Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green. Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Makes approximately 2½ cups jelly.

VIOLET JAM

Steps:

• Rinse violet blossoms well and place in a blender or food processor.
• Add 3/4 cups water and the lime juice; blend well.
• Gradually add sugar, blending until a smooth paste is formed.
• In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
• Add to blender and blend for 1 minute.
• Quickly pour into prepared jars and seal.
• This turns a beautiful purple color.

HOW TO MAKE VIOLET JELLY

Steps:

• Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.
• Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.
• Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!
• Add 1 package of powdered pectin and bring it to a boil.
• Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.
• Remove from the heat and stir and skim for 5 minutes.
• Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.
• Process in a water bath canner for 10 minutes or according to your altitude.
• Remove from the canner and place on a towel for 24 hours until the seals have set.