Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers
 

Nancy's Violet Jelly

(I call it Nancy’s Violet Jelly because the recipe originated with my friend and vintner,
Nancy Bentley of Kinkead Ridge Winery in Ripley.)
 
  Today I’m sharing a beautiful and gourmet jelly recipe for violet flowers. (Violas and pansies  from Natorp's work, too).  As a matter of fact, the flowers of redbud and crab apple trees make a tasty jelly, too. Just remember, don’t eat any flowers that have been sprayed with non-edible pesticides.

Nancy’s Violet Jelly 
Pour 2-1/4  cups boiling water over 2 cups of washed, tightly packed violets (no leaves, no stems).  Let sit overnight or for 12 hours to infuse. Strain and measure. You should have 2 cups liquid; if not, add water.  Add 1/4 cup lemon juice, strained, and one package of powdered pectin.  Bring to a boil, stirring constantly.  Add 4 cups sugar all at once. When mixture comes to a hard boil, cook 1 minute.  Pour into sterilized jars and seal.  Store in cool, dry place.  Elegant on scones and biscuits.   

Tips from Rita’s kitchen: 
A sprig of lavender, lemon verbena, rose geranium or mint is wonderful in here.  Blanch quickly before placing in jars to kill any insects, bacteria, etc.

More recipes, etc. on Rita's web site: www.abouteating.com

 
 

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