Herbal Bytes all herbs
Violet and Crab Apple Jelly
Herbal Recipe
Ingredients:
1 pint blue violet flowers
6 to 8 partially ripe crab apples
2 cups sugar per cup of liquid
3 oz liquid pectin
Directions:
Fill a pint jar completely with the flowers. Cover blossoms with boiling water and cover. Keep out of bright light and allow to stand for 24 hours. The next day, core and remove blossom remnants from apples.
Cut into quarters, then place them into a saucepan and cook over a medium heat till soft. Mash fruit with a potato masher. Strain apple mash through a jelly bag, then combine recovered juice with the strained violet infusion and measure. Place in pan and bring mixture to a boil for 1 full minute. Add sugar and pectin and bring to a hard boil for 1 full minute.
Remove from heat, skim surface and pour into hot, sterile jelly jars and seal.
