Violet Jelly

Name: Violet Jelly
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 40
Cuisine: Global
Ingredients: 2 liters fresh violet blossoms; 122 milliliters lemon juice; 50 grams package powdered fruit pectin; 800 grams sugar; 828 milliliters boiling water

Violet Jelly is a condiment that serves 40. One portion of this dish contains about 1g of protein, 0g of fat, and a total of 106 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have water, lemon juice, powdered fruit pectin, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. Violet Vermouth, Violet Beauregarde Part 2, and Violet Murphy's Southern Hotcakes are very similar to this recipe.

Instructions

Rinse and drain blossoms; place in a large heat-resistant glass bowl.

Equipment you will use

Bowl

Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.

Ingredients you will need

Water

Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.

Ingredients you will need

Extract

Equipment you will use

Spatula

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).

Ingredients you will need

Lemon Juice

Pectin

Sugar

Water

Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute.

Equipment you will use

Sauce Pan

Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace.

Equipment you will use

Ladle

Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Ingredients you will need

Water

Equipment

Ingredients

Servings:

2liters

fresh violet blossoms 122milliliters

lemon juice 50grams

package powdered fruit pectin 800grams

sugar 828milliliters

boiling water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Dip. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Cipriani Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Cipriani Prosecco

Cipriani Bellini is the world-famous cocktail made with white peach pulp and brut sparkling wine. It was invented in 1948 by Giuseppe Cipriani of Harry's Bar in Venice and is served in every Cipriani location around the world. A great way to start any party or to have with Sunday Brunch! Cipriani Bellini shows elegant, fresh, and fruity aromas with a balanced sweetness and fragrant bubbles. Perfect anytime, great as an aperitif.