An Angel in the Kitchen is a real food and family recipe blog.
A place to be able to find our recipes again & remember how we made stuff!

Saturday, September 13, 2014

Violet Jelly

In early spring when sweet violets abound & you can possibly bear to pick so many at once, it is a wonderful time to make a fragrant jelly.
Pick yourself a good cup or two of fresh violets (no leaves).
Give them a little rinse & shake off the water.
Pour 2 cups of boiling water over the flowers & leave them to steep for an hour or so, even overnight if you like.
Squeeze the juice of a lemon in to the bowl & marvel as the colour changes.
In a small saucepan stir a dsp of powdered gelatine & 1/2 cup of the violet liquid together.
Sit for 5-10 mins
Then heat gently, stirring until the gelatine has dissolved.
Remove from the heat & stir in a tbsp or two of honey (or raw sugar if you prefer)
Strain the remaining violet liquid in to the pot & stir gently.
Add a a little rose water if you like.
Pour in to pretty dishes & leave in the fridge to set. 






 I couldn't help but try out these other two violet varieties: the most fragrant of all little double mauves & prettiest pink.
 The double mauve
  turned a similar colour after the boiling water was added
 ...so pretty when I added the lemon juice.
 Gorgeous when strained!
And softer when the gelatine has been added.
The pinks..
turned a soft orange shade.
Fascinating!
If you prefer to use gelatine leaves just use the standard quantities to set your jelly.
Alter the sweetening to your own taste & most of all have fun with your beautiful violets. 
Catherine

1 comment:

  1. Thank you for writing this out Catherine!

    I didn't realise you had a cooking blog as well - I'll be following this one too.

    ReplyDelete

Ooh you are so sweet to leave a comment ♥

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