HOW TO MAKE VIOLET RECIPES

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VIOLET JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Violet Jelly Recipe: How to Make It - Taste of Home image

For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!— Bernard Bellin, Franklin, Wisconsin

Provided by Taste of Home

Total Time 45 minutes

Prep Time 40 minutes

Cook Time 5 minutes

Yield about 5 half-pints.

Number Of Ingredients 5

8 cups fresh violet blossoms
3-1/2 cups boiling water
1 package (1-3/4 ounces) powdered fruit pectin
1/2 cup lemon juice
4 cups sugar

Steps:

  • Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 86 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 22g carbohydrate (21g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

CANDIED VIOLETS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Candied Violets Recipe: How to Make It - Taste of Home image

Your surprise ingredient will be the talk of the table if you add beautiful candied-violet garnishes to salads or desserts.—Jeanne Conte, Columbus, Ohio

Provided by Taste of Home

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings.

Number Of Ingredients 3

2 large egg whites
Sugar
1 large bunch wild violets (including stems), washed

Steps:

  • In a bowl, beat egg whites with a wire whisk just until frothy. Place sugar in another bowl. Taking one violet at a time, pick it up by the stem and dip into egg whites, covering all surfaces. Gently dip into the sugar, again being sure all of the petals, top and bottom, are covered. Place on waxed paper-lined baking sheets; snip off stems. Using a toothpick, open petals to original shape. Sprinkle sugar on any uncoated areas. Dry in a 200° oven for 30-40 minutes or until sugar crystallizes. Gently remove violets to wire racks with a spatula or two-tined fork. Sprinkle again with sugar if violets appear syrupy. Cool. Store in airtight containers with waxed paper between layers.

Nutrition Facts : Calories 3 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 9mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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