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.

Banana Scones with Lavender Honey Butter

I made these scones about three weeks ago, and my camera card malfunctioned and I lost all the photos on it.  The banana scones were just one of the tasty treats.  I was pretty peeved, but there wasn't much I could do, so I had to erase the card before being able to u/l any of my photos.  I made these scones again this morning, I didn't bother with all the fancy dishes and the tea pot.  I've got too much stuff to get done.  The banana scones I make are sugar free, because I like to make lavender honey butter (right), which is sweet enough.  I have lavender honey, which I mix into the butter, and I add some dry lavender flowers for extra texture and fragrance.  It is delicious!  The half on the left is my wild violet jelly, which makes me happy.

The trick to scones is to handle the dough as little as possible, kind of like with the pie crust, but don't use a food processor, use either a knife or two, or that little gadget with multiple blades, which is for cutting dough.  I don't know the name of it.  When placing the scones in a buttered baking dish, one with walls, not a flat cookie sheet, make sure they are touching, they bake better this way, fluffier and bigger.

I use about 2 cups flour, you can use self rising, or all purpose, but then add 1.25 tsp baking powder/ cup of flour and 0.25 tsp of salt/ cup of flour, to create a home made version of self rising flour.
Sift the flour with 0.25 tsp of salt into a bowl or on a cutting board if you're using knives, create a well in the centre, and mash a very ripe banana, and place it in the well.  Gradually add about 1/2 cup of 35% cream - if you can find higher fat content, go for it.  Canada sucks when it comes to dairy selection.  Continue cutting the dough and adding about 1/3 cup whole milk.  Once the dough looks blended, place it on a floured surface, gather the dough and gently hold it into a height of 2"/ 5cm.  Get a round cookie cutter or glass, something with a round opening about 5-6cm in diameter, flour it to prevent sticking.  Do not twist the cookie cutter, but press it straight down into the dough.

Place close together in a deep greased baking dish, and bake on 445 F or 230 C for about 12 minutes.  Eat right away.  Notice the melty butter in the photo.  Yum!  Depending on the size of cookie cutters, you'll get 6-9 scones.