in Recipes

Violet Jelly

updated

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Ingredients for 1 servings:

  • ½ liter of water
  • ¼ liter lemon juice, naturally cloudy from the bottle
  • 3 handfuls of violets, fresh
  • ½ lemon(s), juice and some zest (organic)
  • 500 g gelling sugar 1 : 1

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Combine the water and lemon juice in a container and add the violets. Set aside a few blossoms. Add the juice and a little zest of the fresh lemon to the violet water and let it steep, covered, for 12-24 hours. You can also boil the violets briefly, then let them cool and steep overnight. The violets will then lose their color and turn white. Then bring the mixture to a boil with the gelling sugar according to the instructions. Add the reserved fresh violets to the boil at the very end. Immediately pour into prepared jars and seal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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