Violet Jelly Recipes

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.

Steps:

• Place flowers and mint in a small saucepan with 2 cups water. Bring to a boil, remove from heat, and let steep for 20 minutes. Strain through a fine-mesh sieve or a colander linedwith cheesecloth, and reserve liquid.
• Pour liquid into a large heavy saucepan, and stir in vinegar and sugar. Bring to a boil over medium-high heat, and cook, stirring constantly, until sugar is dissolved, about 10 minutes. Add pectin, and bring to a boil. Boil for 1 minute, and remove from heat. Skim off any foam that has collected on top.
• Ladle jelly into hot sterilized jars; seal. Let cool, and refrigerate up to 2 months, or freeze for up to 1 year.