PHOTO CREDIT: Scott Smith
Wild Violet Blossom Jelly
- 3 cups boiling water
- 1 package (1-3/4 ounces) powdered fruit pectin
- 1/2 cup lemon juice
- 4 cups sugar
- 1/2 cup homemade Wild Violet Syrup (recipe here)
Pour all ingredients into a large and tall stainless steel saucepan; bring to a rolling boil and stir constantly. Boil 1 minute. Remove from the heat and skim off any foam. Ladle hot liquid into sterilized half-pint jars, leaving 1/4-in. air between the top of the liquid and the sterilzed lids. Remove air bubbles; wipe rims and allow to cool. No need to put through the canning process. The sugar content will prevent it from spoiling.
