Violet Jelly

By Gail South | 02/05/2025

Gently rinse petals in running water. Place in blender w juice and 3/4 c water. Blend to form smooth puree and set aside. In small saucepan, combine sugar, pectin and 3/4 c water. Place over high heat and boil 1 min. Add to violet puree and blend 1 min. Pour into clean, dry jars, cover and store in refrigerator.

Violets 1.5c petals
Lime Juice from 1 lime
Sugar 2.33c
Pectin 1 1.75 oz pkg

Posted in Jams, Pickles & Preserves