Saturday, March 28, 2020

Wild Violet Blossom Jelly Recipe

Wild Violet Syrup with susan elizabethones - photo by scott smith (19)

PHOTO CREDIT: Scott Smith

Wild Violet Blossom Jelly

  • 3 cups boiling water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 cup lemon juice
  • 4 cups sugar
  • 1/2 cup homemade Wild Violet Syrup (recipe here)

Pour all ingredients into a large and tall stainless steel saucepan; bring to a rolling boil and stir constantly. Boil 1 minute. Remove from the heat and skim off any foam. Ladle hot liquid into sterilized half-pint jars, leaving 1/4-in. air between the top of the liquid and the sterilzed lids. Remove air bubbles; wipe rims and allow to cool. No need to put through the canning process. The sugar content will prevent it from spoiling. 

Mar 28, 2020 6:59:00 PM | Southern Belle University, The Potting Shed, What's for Supper?

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Wild Violets Syrup My dear friend Scott Smith spent the afternoon at Cross Bridges collecting a basket full of wild violet blooms to make Wild Violet Blossom Syrup. Here is the recipe and suggestions for how to use it.
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Chicken Gnocchi Soup I've found in these uncertain times of Covid-19 and the challenges of self-distancing and self-quarantining, enjoying the simple pleasures of cooking from scratch, hanging the wash out on the line, digging in the dirt and creating a memorial shade garden for my little dog Max who passed away in the midst of America closed for business, has helped assuage the fear and anxiety that accompanies shortages, reports of virus death, and mandated wearing of masks and staying home as much as possible. Today I made Chicken Gnocchi soup, also known as Italian Chicken and Dumplings.

Susan

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