Springtime Delights: How to Make Dandelion and Wild Violet Jelly!
As spring arrives, nature offers a vibrant tapestry of colors and flavors, and what better way to capture that essence than by making Dandelion and Wild Violet jelly?
This delightful jelly not only showcases the beauty of spring but also celebrates the often-overlooked edible flowers in our backyards. Here’s how to create this unique and flavorful jelly that’s perfect for spreading on toast or using in desserts.
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The Beauty of Dandelions and Wild Violets
Dandelions are more than just weeds; their bright yellow flowers are packed with flavor and nutrients. Similarly, wild violets bring a subtle sweetness and lovely color to the mix. Together, they create a jelly that’s both beautiful and delicious, making it a perfect addition to your spring pantry.
Foraging Tips
When foraging for dandelions and wild violets:
- Ensure you’re collecting from areas free of pesticides and chemicals.
- Harvest flowers on a sunny day when they’re fully open for the best flavor.
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Recipe: Dandelion and Wild Violet Jelly
Ingredients:
- 2 cups dandelion flowers (just the petals)
- 1 cup wild violet flowers (just the petals)
- 4 cups water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin (such as Certo)
- 5 cups granulated sugar
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Instructions:
Step 1: Prepare the Flower Infusion
- Clean the Flowers: Gently rinse the dandelion and wild violet petals to remove any dirt or insects.
- Make the Infusion: In a large pot, combine the dandelion petals and violet petals with 4 cups of water. Bring to a boil, then reduce heat and simmer for about 10-15 minutes.
- Strain: Remove from heat and let it cool slightly. Strain the mixture through a fine mesh sieve or cheesecloth to extract the liquid, pressing down to get as much juice as possible. You should have about 3 cups of liquid.
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Step 2: Cook the Jelly
- Combine Ingredients: In a clean pot, combine the flower infusion with lemon juice and fruit pectin. Stir well.
- Bring to a Boil: Bring the mixture to a rapid boil over medium-high heat, stirring constantly.
- Add Sugar: Once boiling, add the granulated sugar all at once. Stir until completely dissolved and return to a rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
Step 3: Jar the Jelly
- Prepare Jars: Sterilize your canning jars and lids in boiling water.
- Fill Jars: Pour the hot jelly into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean cloth to remove any residue.
- Seal and Process: Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a boiling water bath for 5-10 minutes to ensure a proper seal.
Step 4: Cool and Store
- Cool: Remove jars from the water bath and place them on a clean towel or cooling rack. Let them cool completely.
- Check Seals: Once cooled, ensure that the lids are sealed properly by pressing in the center of each lid. If it pops back, it’s not sealed.
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Dandelion and Wild Violet jelly captures the essence of spring in every jar.
This unique jelly not only tastes delightful but also brings a burst of color to your table. Spread it on toast, use it in desserts, or gift it to friends and family to share the beauty of the season. Enjoy the flavors of spring all year round with this charming homemade treat!
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