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Violet-Mint Jelly
Credit:
Sang An
Recipe Summary
Yield: Makes about 1 quart
Ingredients
Ingredient Checklist
1/2 cup violet flowers (about 1 ounce)
1 cup packed mint leaves, chopped
2 tablespoons white-wine vinegar
4 cups sugar
1 three-ounce pounch liquid pectin
Gallery
Violet-Mint Jelly
Credit:
Sang An
Recipe Summary
Yield: Makes about 1 quart
Gallery
Violet-Mint Jelly
Credit:
Sang An
Violet-Mint Jelly
Credit:
Sang An
Violet-Mint Jelly
Recipe Summary
Yield: Makes about 1 quart
Recipe Summary
Yield: Makes about 1 quart
Yield: Makes about 1 quart
Makes about 1 quart
Ingredients
Ingredients
- 1/2 cup violet flowers (about 1 ounce)
- 1 cup packed mint leaves, chopped
- 2 tablespoons white-wine vinegar
- 4 cups sugar
- 1 three-ounce pounch liquid pectin
Directions
Place flowers and mint in a small saucepan with 2 cups water. Bring to a boil, remove from heat, and let steep for 20 minutes. Strain through a fine-mesh sieve or a colander linedwith cheesecloth, and reserve liquid.
Pour liquid into a large heavy saucepan, and stir in vinegar and sugar. Bring to a boil over medium-high heat, and cook, stirring constantly, until sugar is dissolved, about 10 minutes. Add pectin, and bring to a boil. Boil for 1 minute, and remove from heat. Skim off any foam that has collected on top.
Ladle jelly into hot sterilized jars; seal. Let cool, and refrigerate up to 2 months, or freeze for up to 1 year.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Violet-Mint Jelly
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Reviews:
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Most Helpful
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All Reviews for Violet-Mint Jelly
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
