Violet Jelly
Pick enough violets to fill a quart jar.
Rinse, remove stems and pack into a quart jar.
Cover violets with boiling water, let stand for 24 hours.
Drain juice (about 3 cups)from violets and discard violets.
To each cup of juice add the juice of l lemon, to this add l box of surejell.
Boil mixture then add 3 cups of sugar. Bring this to a rolling boil when stirring.
Boil for 1 minute, pour into sterilized jelly jars, cover with lids and rings.
Place jars in canner, cover with boiling water, bring back to a boil and process for 5 minutes.
Remove jars from water and cool on a towel.
Recipe makes approximately 5 jars of jelly.
SOURCE: unknown
I’ve made a similar recipe for years and it is fantastic! I add a clove or two of fresh crushed garlic when I saute the chicken and I’ve subbed a good sherry for the white wine with great results.
Comment by Stephanie — February 22, 2008 @ 6:19 pm