This week’s Deb Hart-Serafini, creator of PermaPaleo is back to talk about her beloved weed – the beautiful violet.
Personally, I think my little violet patch is as beautiful as anything I could plant as a ground cover. But its uses aren’t limited to mere ornamental ones. You can use the leaves and flowers to brighten up your spring salads and make tea.
Of all its uses, what I really found most striking was the beautiful and exotic wild violet jelly I could make from it!
So, a few disclaimers here: I am Paleo and I eat very little sugar and no white sugar and this recipe is made with white sugar. Also, I have never made jelly before. Sugar is not just a sweetener in jellies and jams, it helps the mixture jell. So I am going to describe the process that I used, but I will give some resources that you can use to adapt the recipe to be more Paleo-friendly by using other sweeteners like honey.
Let me give credit where credit is due, the recipe I followed is from The Nerdy Farm Wife blog, and you can find it here Homemade Violet Jelly .
Violet Jelly Recipe (with no fancy equipment)
Step 1: Borrow children
(or use your own)
I use the neighbor’s kids and they get the finished product as payment for their efforts.
Step 2: Infuse blossoms in boiling water
(I never throw away glass-it has so many uses!)
The infusion will turn a lovely bluish-indigo color. Never fear-we are not done yet and the desired violet color is coming in the next step.
Step 3: Add lemon juice
Step 4: Sterilize mason jars
You need to boil you mason jars and lids for (10) ten minutes to sterilize them.
I’ve never made jelly before and I don’t have a canning pot or a rack so I did this in a cast iron dutch oven! However, for best results, get yourself the right equipment for canning.
I, however was just in the mood and determined to make this jelly. Sometimes, we just make-do, right?
Be sure the water inside your Dutch oven is around (2) two-inches above the top of the jars so it does a thorough autoclave job!
Step 5: Add sweeteners
If you decide to try other sweeteners, it is important to use the low-sugar version of Sure-Jell.
The directions on the package will read:
Mix water and pectin (Sure-Jell) in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to “fruit (in our case violets) mixture”; stir 3 min. or until most of the sugar is dissolved. (A few sugar crystals may remain.)
Step 6: “Process” the jellies
Return the sealed jars into the boiling water bath or canner (in my case, the Dutch oven with its lid) for (5) five minutes.
Depending on your elevation, your processing time may vary. Five minutes is the standard processing time for jellies if you live in a 0-1000 ft. elevation.
Remove and cool.
Here are the finished jars. I gave them all to my neighbors and friends to lure them onto the weed-loving path.
I sure hope this will be the gateway gift! If I can make this, anyone can. Mine turned out great and I don’t even have the right equipment!
Do be sure that your lids sealed properly for food safety. That is easy, just press down on the top, if it springs back-it didn’t seal properly. Don’t panic-just put in the fridge and eat it up. The jars that are sealed properly don’t need to be refrigerated until you open.
Please love your weeds, they make beautiful gifts.
Everything you need to know about Jelly Making
The Nerdy Farm Wife Violet Jelly
Permapaleo video. Ignore the snake. 2:20 shows my violet patch
Honey as a sweetener to Strawberry Jam
Violet Leaf Honey Cough Syrup
More on Edible Weeds
Substituting honey for sugar
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