Is the entire violet flower edible? The petals are so tiny and tedious to remove... and stick to your fingers really bad if you've wash them first! I have located two recipes (below)for making violet jelly and am hoping it was okay to leave the sepal -green part holding the petal together- on. As far as I can tell it is okay... but since it's our first time eating a violet, I'd like reassurance from someome who knows for sure! Thanks in advance.
Note: the differences, altho minor, between the two recipes will appear in blue
2 Heaping cups of fresh violet petals (2 cups fresh violets)
2 cups boiling water
Â¼ cup well strained. clear lemon juice [juice of one lemon(4 tablespoons)]
4 cups sugar
3 ounces liquid pectin (1 package of powdered pectin)
Wash petals well, drain, and place in heat proof bowl. Pour boiling water over petals; steep 30 minutes to 24 hours.( Steep 24 hours. The infusion will turn a murky bluish green) Strain, reserving liquid; discard violets. (Can be refrigerated up to 24 hours).
Keep jars hot until ready to use. To make jelly, stir lemon juice and sugar into the violet juice in a 2 quart steel pan. Bring to a roiling boil that cannot be stirred down. Add pectin, boil 2 minutes.(Add lemon juice to violet infusion, and it transforms to a clear lavendar pink. Stir in powered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigoriously for one minute) Skim any foam.
Ladle aquickly into hot jars within 1/8 inch of the top. Clean rims. Screw tops on tightly and place in water bath canner for 10 minutes following USDA standards.
Makes 4 to 5 half pint jars.
Note: can substitute lavendar, honeysuckle, or rose petals. Use fully opened flowers.