Violet Jelly

In early spring when sweet violets abound & you can possibly bear to pick so many at once, it is a wonderful time to make a fragrant jelly.

Pick yourself a good cup or two of fresh violets (no leaves).

Give them a little rinse & shake off the water.

Pour 2 cups of boiling water over the flowers & leave them to steep for an hour or so, even overnight if you like.

Squeeze the juice of a lemon in to the bowl & marvel as the colour changes.

In a small saucepan stir a dsp of powdered gelatine & 1/2 cup of the violet liquid together.

Sit for 5-10 mins

Then heat gently, stirring until the gelatine has dissolved.

Remove from the heat & stir in a tbsp or two of honey (or raw sugar if you prefer)

Strain the remaining violet liquid in to the pot & stir gently.

Add a a little rose water if you like.

Pour in to pretty dishes & leave in the fridge to set. 

 I couldn't help but try out these other two violet varieties: the most fragrant of all little double mauves & prettiest pink.

 The double mauve

  turned a similar colour after the boiling water was added

 ...so pretty when I added the lemon juice.

 Gorgeous when strained!

And softer when the gelatine has been added.

The pinks..

turned a soft orange shade.

Fascinating!

If you prefer to use gelatine leaves just use the standard quantities to set your jelly.

Alter the sweetening to your own taste & most of all have fun with your beautiful violets. 

Catherine