My heart and soul, Yellow Dog, indulges his feminine side.
ENCHANTED VIOLET JELLY
ENCHANTED VIOLET JELLY
A follow up to my recent WILD THINGS blog
I'm in a non-piratey mood this day. An enchanted mood. A Violet mood.
And so I'd like to share this magical Spring recipe that I recently stumbled upon.
I can't wait to try it! (And yes, those of you that know me will say I don't cook....but for this I'm willing to give it a go!) Luckily, I've been cultivating lovely, lovely violets in my garden! Enjoy!
You need: makes 8 small jars)
1 quart purple violet flowers, firmly packed (and pesticide free)
Juice of I lemon
i box fruit pectin
4 cups granulated sugar
Paraffin
Wash and pack violet flowers in a quart jar.
Pour enough boiling water to fill the jar and cover the violets.
Place in the refrigerator overnight.
Drain off two cups liquid.
Discard the violets.
In medium sauce pan combine violet liquid, lemon juice and pectin.
Bring to a boil then add sugar.
Stir and bring to the boiling point.
Boil 1 minute only.
Skim if necessary and pour into 8 small, sterilized jars.
Seal with melted paraffin.
Share & enjoy!
Sounds elegant and delicious!
I also have the desire to locate some Violet Creams,
apparently chocolates with violet cream centers!
And I also like to give lavender fudge a go!
And egg white painted violet petals dipped in lovely lavender sugar.
Which now makes me want some French Press lavender lemonade..........
Look at me getting all domestic....!
I bet pirates would love it!
recipe found in: 'Taking Tea With Alice' by Dawn Gottlieb
(Look, Marigold! A LINK!) ;)
And so I'd like to share this magical Spring recipe that I recently stumbled upon.
I can't wait to try it! (And yes, those of you that know me will say I don't cook....but for this I'm willing to give it a go!) Luckily, I've been cultivating lovely, lovely violets in my garden! Enjoy!
You need: makes 8 small jars)
1 quart purple violet flowers, firmly packed (and pesticide free)
Juice of I lemon
i box fruit pectin
4 cups granulated sugar
Paraffin
Wash and pack violet flowers in a quart jar.
Pour enough boiling water to fill the jar and cover the violets.
Place in the refrigerator overnight.
Drain off two cups liquid.
Discard the violets.
In medium sauce pan combine violet liquid, lemon juice and pectin.
Bring to a boil then add sugar.
Stir and bring to the boiling point.
Boil 1 minute only.
Skim if necessary and pour into 8 small, sterilized jars.
Seal with melted paraffin.
Share & enjoy!
Sounds elegant and delicious!
I also have the desire to locate some Violet Creams,
apparently chocolates with violet cream centers!
And I also like to give lavender fudge a go!
And egg white painted violet petals dipped in lovely lavender sugar.
Which now makes me want some French Press lavender lemonade..........
Look at me getting all domestic....!
I bet pirates would love it!
recipe found in: 'Taking Tea With Alice' by Dawn Gottlieb
(an excellent read that I highly recommend, by the by)
(and mad as a Hatter!)
