Violet Jelly
Cover the bowl and keep it out of bright light for 24 hours. Line a colander with cheesecloth or a coffee filter and strain. The liquid will be dark sapphire blue. In a pan, mix 3 ½ cups of the violet liquid and lemon juice then bring to a boil and let boil one minute. Add sugar and pectin then bring back to a hard boil - then let boil one.
Homemade Violet Jelly
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How to make violet jelly. YouTube
In a small bowl mix together ½ a packet or 25g of powdered low-sugar pectin with 2 tablespoons of the sugar. Then stir that mixture into the violet infusion. Bring the violet mixture to a full rolling boil aka hard boil (a boil that doesn't stop bubbling when stirred) over medium-high heat, stirring constantly.
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To make violet jelly you need: 2 cups of violet flower juice. juice of 1 lemon. a box of pectin. 4 cups of sugar. jelly jars, lids, and rings (you need to sterilize all-and keep the jars hot-I used a pot of simmering water) ~first-pour the violet juice, pectin, and lemon juice into a fairly large sauce pan (when you mix the lemon juice with the.
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Also, make sure the places are free of any pesticides. Place 2 cups of violet flowers in a large pot. Bring to a boil 4 cups of water and pour it over the violets, fully submerging them. Allow the violet liquid to steep for about 15 minutes, ensuring the water absorbs the fragrance and color of the violets.
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Add your package of pectin and bring to a boil then add the sugar and bring to a full boil again for about two minutes. Remove from heat and stir for about 5 minutes. Pour into small canning jars (4 oz.) leaving a 1/4 inch of headspace. Wipe edges of jar and attach clean lids and rings. Process for 10 minutes in a water bath canner to seal.
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Bring 3 cups of water to a boil in a saucepan. While the water heats, place the violet flowers into a heatproof container or pitcher. Pour the boiling water over the flowers. Cover the container with a saucer or plate, and steep for 4 hours. After 4 hours, the tea should be a bright or dark blue or teal color.
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Line a colander with a paper towel or coffee filter and strain the violet tea. If necessary, add enough water to your tea so that the mixture equals 2 cups. In a deep pot, mix the tea and lemon juice and bring to a boil. Boil for one minute. Add the sugar and pectin, then bring to a hard boil for another minute.
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Step 3 - Make the Jelly. Now, mix the pectin with the flower/lemon juice mixture, and stir the mixture in a heavy duty saucepan over high heat until it reaches a heavy boil. Boil for one minute then add the sugar all at once. Keep stirring, return to a boil for one minute. Remove from heat and quickly ladle into prepared jars.
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Let sit for at least an hour, up to 12. Strain the flowers, squeezing them to get all the liquid out (you should end up with 4 cups liquid), then add lemon juice and calcium water. Add liquid to a saucepan and bring to a boil. Combine sugar and pectin in a bowl, stirring well. Add sugar and pectin to boiling liquid, stirring rapidly.
How to make violet jelly Artofit
Pick 'em and soak 'em. Put the soaked and rinsed flowers into a large mason jar or other glass container with a non-plastic lid. Pour 2 ½ cups of boiling water over the flowers and cover the jar with the lid.
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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.
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Directions. 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.
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To make violet jelly you need: 2 cups of violet flower juice. juice of 1 lemon. a box of pectin. 4 cups of sugar. jelly jars, lids, and rings (you need to sterilize all and keep the jars hot I use a pot of simmering water) ~first-pour the violet juice, pectin, and lemon juice into a fairly large sauce pan (when you mix the lemon juice with the.
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Boil the mixture for about 5 minutes or until the jelly has just started to thicken. 5. Remove the pot from heat ladle the mixture into sterilized canning jars. Leave ¼ inch headspace at the top of each jar. Wipe the lips of the jars clean, place the lids on top, and secure with rings.
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Pour the violet tea and lemon mixture into a saucepan and stir in the powdered pectin. Bring this mixture to a boil and boil hard for 1 minute. Add the sugar (don't add it before this point or the jelly won't gel). Stir to fully incorporate and bring the mixture back to a hard boil for 1 minute.
