Violet Jelly

1. 1

   Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.

2. 2

   Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.

3. 3

   Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color).

4. 4

   Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute.

5. 5

   Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

No additional tips available.