Victorian Violet Jelly
This is an heirloom recipe from back in the days when
violets were sold in small bunches in the spring.
I have made this myself and it is amazing to watch it
turn to lavender pink when the lemon juice is added.
2 cups fresh violets
2 cups boiling water
juice of 1 lemon
1 pkg powdered pecton
4 cups sugar
Place blossoms in a glass jar. Cover with boiling water.
Put lid on jar. Set aside 24 hrs. Will turn a murky blue green. Strain into pan, discard violets. Add lemon juice.
It will transform into a lavender pink. Stir in pecton.
Bring to boil. Add 4 cups sugar. Bring to boil again.
Boil Vigorously 1 minute. Skim if necessary. Pour into
sterile jars. Steal.
( put into canning pot 10 min to boil,
I do this but it was not in original recipe.)