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| Violet Jelly
1 cup of violet flowers, (packed) -- stems removed
Juice of 1 lemon or 1/2 cup orange juice
1 1/4 cups of water, divided
1/2 cup liquid pectin or 1 pkg powdered pectin
Blend violet blossoms, lemon and 1/2 cup water in food processor or blender, forming a paste. Boil pectin and 3/4 cup water for one minute, then add to blender.
Pack into jars and store in the freezer.
This recipe yields ?? servings.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC5):
"08-24-2000 by Joe Comiskey - jcomiskey@krypto.net"
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Dips & Sauces Cookbooks
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