Violet Jelly

Harvesting the blooms for jelly will in no-way harm the reproduction of violets. The seed pod is a tiny, easily overlooked cylinder that will produce latter in the summer and is not adversely effected by the harvest of the blooms or new leaves in the early spring.

When making violet jelly, look for the deepest purple blooms you can find. The deeper the color of the blooms the richer the color of your jelly. To make Violet Jelly fill any sized jar with violet blooms, usually around 2 cups of blooms will do you. Cover the blooms with boiling water and let seep for 24 hours. This "extracts" the color from the blooms which is what you are actually after.

The next day strain the fluid from the blooms. To 2 cups of your violet infusion add the juice of one lemon and 1 package of commercial pectin. Bring this to a boil and add 4 cups sugar. Return to a boil and boil hard for one full minute, pour into sterilized jars and seal.

Violet jelly is to be savoured in small amounts not eaten in huge globs in a sandwich try this recipe as a perfect way to show of your violet jelly:

Thimble Print Cookies

1/2 c butter

1tsp vanilla

2 1/2 TBSP sugar

1 c cake flour

Cream butter and sugar. Add vanilla. Blend well. Add flour until mixed well. Chill dough for 1/2 hour. Form dough into small balls and place onto cookie sheet. Take a clean sewing thimble and press down slightly in the center of cookie to make a small indentation. Bake 30 minutes in a 300 F oven until slightly brown. Cool and fill with small dab of jelly.