About a week ago, I looked out onto our front lawn and saw some wild violets beginning to grow there. Because we’re a little…passionate, shall we say, about using what we’ve been given, I quickly googled to see if we could use wild violets in any culinary attempts.
Enter violet jelly, which is apparently a THING in Europe. Who knew?
I do, now.
So I polled facebook to find out if anyone knew of a local source for a large quantity of violets. A kind someone graciously volunteered their lawn. Today, I took our oldest to their lawn and made a game of getting as many violets before a forecasted rainstorm, which still hasn’t happened. Those weathermen.
We gathered about two quart-sized ziplock baggies between their lawn and ours.
We poured boiling water over our found violets, and let it sit for two (or three) hours, stirring occasionally. The liquid became a nice blue-green.
But watch what happens when you add lemon juice!
After we added the lemon juice, we stirred in liquid pectin and more sugar than I want to think about right now.
We brought it to a boil, skimming off the foam, and then poured it into sterilized jelly jars.
The jelly is cooling in our jars now.
I’m looking forward to enjoying some with some biscuits tomorrow for breakfast with a cup of tea.