Low-Sugar Violet Jelly Using Pomona’s Universal Pectin
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- Author: Laurie Neverman
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Jelly
- 2 cups violet tea
- 1/4 cup lemon juice
- 1 1/2 tsp Pomona’s pectin powder
- 2 tsp calcium water (comes with Pomona’s pectin)
- 1/2 – 1 cup sugar or 1/2 cup honey (or to taste)
- Prepare calcium water according to Pomona’s instructions.
- Combine violet tea, lemon juice, and calcium water in a pot.
- In a separate bowl, mix sugar or honey with pectin powder.
- Bring tea mixture to a boil.
- Add the sugar-pectin mix and stir well for 1–2 minutes until dissolved.
- Return to boil, then remove from heat.
- Ladle into sterilized jars, leaving ¼” headspace.
- Process in a boiling water bath for 10 minutes (adjust for altitude).
- Remove jars from canner and allow to cool completely on the counter.
- Check seals, date, and label. Store in a cool, dark location. 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.