Edible violets

Many violets are edible.  Not the houseplant, the African violet.  Wild violet jelly, candied violets on cupcakes for a little tea party.  I didn't take that picture, but thought it was inspiring.  Violets are a weed, to many, but so pretty and abundant in our backyard here in Ohio right now.

While Hannah was in dance class, Olivia helped me to pick these.  We got 2 cups of violets, then boiled 2 cups of water and poured it on top, this recipe I followed says to let it steep overnight.

Can you see how blue-green the water turned?  When you add the lemon juice, it turns to a pink-purple!  Then we added 2 cups of sugar and the 3 oz. packet of liquid fruit pectin.  My first time making jelly with violets.  We'll be doing this again!

Violet Jelly Recipe:

2 cups violet blossoms, no stems

2 cups boiling water

juice of one lemon

1 package pectin (I used Certo Sure-Jell liquid, it came in a package of 2 3oz. pouches for $4.59)

4 cups sugar

Steep blossoms in water overnight.  Strain.  Have 2 18 oz. jars ready.  Add lemon juice.  Bring to a boil, stirring to dissolve.  Add sugar, return to rolling boil, and boil for one minute.  Pour into jars and put lit on.  We let ours cool overnight and in the morning, we were happy to find it set up nicely and ate it on toast!