Wild Violet Jelly

I just realized that I never posted my wild violet jelly photos.  I remembered when posting the banana scones with the jelly.  Main reason was that I lost them all; they were on the same card as the banana scones and a lamb tagine, among other things.

I don't have the "in process" photos, but I re-took some picks of the jelly in jars.

My jelly is not clear, I didn't think of this before starting the process, but I have a feeling it has to do with the water here, it's very hard, we use a softener, but it still manages to mess things up.  Since violets are done for this year, I'll have to wait until next year to make a batch using distilled water.  It still tastes delicious, but wouldn't win any awards based on presentation.

All it takes is violets, water, pectin, and sugar.  Ratio of 1 cup : 1 cup : 1 package : 2 cups.  Steep/ infuse the violets in boiling water over night, pour through a cheese cloth and sieve, place the clean liquid in a pot, add pectin and dissolve, bring to boil, add sugar, stirring, turn down heat.

Can as you would any preserve.  Hot sterile jars, pot of boiling art, boil for about 10 minutes, remove from boiling water, let stand and within minutes, you'll start hearing the lids popping.

It is such a lovely treat.