Easter Sunday evening, Kitchen Intern & husband had popped by for a drink. Sitting under the gloriously blooming pink dogwood, they couldn’t help but notice our yard was a carpet of violets in bloom. They inquired if I was going to do anything with them – like make violet jelly. The idea had not occurred to me, but later in the week, Pat mentioned he needed to mow soon, so if I was going to pick those violets, I needed to get on it.I had a few deadlines looming as well as a to-do list the length of my arm, so of course I decided that yes, violet jelly was exactly what I needed to do with myself. While I spent time crawling around the front yard on my hands and knees harvesting violets, Brian came over to keep me company. Which reminds me, I owe him a jar.I wish I could say the jelly was amazing. Cooking with Flowers, a cookbook I got last year, had a pretty basic recipe for flower jelly. It called for four cups of sugar to two cups of liquid. I just can’t do overly sweet anymore and I knew four cups of sugar would make my teeth hurt. I found this recipe that reduced the amount of sugar by half, so I decided to try my hand at making the jelly with just two cups of sugar to two cups of liquid.
The resulting jam is incredibly beautiful to look at. I did not strain the foam off as you can see and I can’t say the flavor is anything to write home about. I may have used too much pectin, but hey, I got it to set! That right there is something considering the years of bad jam I have subjected my family and friends to.