We finally had some sunshine and some color out our door, a welcome sight after all the cold and rain that's been hanging around. I've been loving the violets that fill the yard here, and after using them to adorn the birthday girl's cake, I've been thinking up other ways to put them to use. That is how late one afternoon, Daniel and I were found out in the grass, plucking up the lovely purple flowers.
We picked just over two cups of flowers and prepared them for making violet jelly. Each step along the way was just as pretty as the flowers themselves.
We steeped the flowers in two cups of boiling water for a few hours. When the petals were strained out, this lovely blue liquid remained:
From here, we followed the directions for making jelly found in the box of Pomona's Universal Pectin. I must say, I love this pectin. Most pectins call for such large amounts of sugar, necessary to create the thick jell that accompanies preserves. Pomona's uses calcium water to activate the pectin (the powder to make it comes in the box), meaning you can add as much or as little sweetener as you'd like (we like using raw honey).
When we added the recommended amount of lemon juice, our blue water turned into a beautiful shade of purple.
Our two cups of flowers made two jars of purple jelly.
The next mission was to make something delicious to go with this jelly. I wasn't sure what to expect from the violet jelly, but was pleasantly surprised at its light flavor. I didn't want to spread it on something too sweet or strong for fear of losing that delicate flavor. We decided a favorite whole wheat bread would do the trick.
photo courtesy of Sophia
The bread was the perfect match for this light, sweet spread. All together, it tastes just like sunshine and spring.