Common blue violets (Viola sororia) are perennial wildflowers native to North America. A folklore favorite, these bright little plants are also rich in nutrition and soothing medicine.
This easy dandelion jelly recipe uses less sugar than most flower jelly recipes, creating a light and delicious jelly. To make your dandelion jelly, you'll need dandelion blossoms, water, lemon juice, sugar, Pomona's Pectin and calcium water. I like this recipe because it uses only one fourth as much sugar of most dandelion jelly recipes and no artificial color.
We had a bumper crop of lilacs this year. My neighbor commented that his trees were so full of blossoms that he couldn't see the leaves. My small lilac tree was loaded, too, so it seemed like a good year to experiment with eating some of the flowers. One of my closest friends has made candied lilacs for her daughter's birthday for years by brushing the delicate blooms with egg white and and sprinkling them with superfine sugar, but I didn't think that would have as much appeal for my boys. They generally prefer volume to intricacy. [Read more…] about How to Make Lilac Jelly – Yes, Lilacs are Edible as Well as Beautiful