Violet Jelly with Full Sugar Pectin
This old fashioned jelly
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 cups 1x
- Category: jelly
Ingredients
Units
Scale
- 2 1/2 cups violet tea
- 1/4 cup lemon juice (fresh or bottled)
- 1 box (1.75 oz) regular powdered pectin (e.g., Sure-Jell)
- 3 1/2 cups granulated sugar
Instructions
- Pour violet tea into a saucepan and add lemon juice. Watch it change color!
- Stir in the powdered pectin and bring to a rolling boil.
- Add sugar all at once and stir constantly.
- Return to a full rolling boil on high heat. Boil hard for 1–2 minutes.
- Remove from heat and skim foam if needed.
- Ladle into sterilized canning jars, leaving ¼” headspace.
- Process in a boiling water bath for 10 minutes (adjust for altitude).
- Remove mason jars from canner and allow to cool to room temperature.
- Remove rings and check seals. Label your jars with the date and recipe used.
- Use within a year for best quality, refrigerate after opening.
Notes
Violet Tea
Ingredients:
- 2 – 3 cups fresh violet petals (loosely packed)
- 2 1/2 cups boiling water
Instructions:
- Pour the 2 1/2 cups of boiling water over the flowers in a glass jar or bowl.
- Cover and steep for several hours (or overnight).
- Strain through a fine mesh sieve or cheesecloth. Compost the petals.
- At this stage, the tea may be blue-green or murky gray—don’t worry! It will turn pink or purple with lemon juice.
Find it online: https://commonsensehome.com/violet-jelly-recipes/