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Wild Violet Jelly-Making Tips - Iowa State Fair 2010

posted on August 12, 2010

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Here are Louise Piper's "wild" jelly recipes.

Louise Piper's Violet Jelly

3 cups violet flowers (stems removed)
3 1/3 cups distilled water
1 box pectin
4 cups sugar
cheesecloth

Place flowers in a jar. Bring distilled water to a boil and pour over the flowers.  Let steep at room temperature for 15 to 24 hours.

Strain infusion through a cheese cloth –lined strainer.  Allow the liquid to drain fully without pressing the violet blossoms. (pressing will make the jelly cloudy)  Discard blossoms.

In a very large pan, stir the violet infusion and one box of pectin and bring to a full boil.  Then add 4 cups sugar all at once.  Stir and bring to a full rolling boil for one minute.

Remove pan from heat. Skim off the foam.  Ladle into hot sterile jars. Put jars on jar rack in boiling water bath for 10 minutes.  Remove and let cool at room temperature.

Yield 4, half pints.

Louise Piper's Rhubarb Jelly

4 pounds fresh rhubarb (the very red rhubarb makes the prettiest jelly)
3 1/2 cups rhubarb juice
7 cups white cane sugar
2 foil packets liquid pectin
Cheesecloth

Wash and coarsely chop rhubarb, then grind the raw rhubarb and place on cheesecloth-lined strainer over a bowl to allow juice to drain into bowl. You will need 3 1/2 cups juice.

Place juice into very large heavy kettle. Stir and bring to a full rolling boil.  Add two foil packets of liquid pectin. Return to a full rolling boil and continue to boil for one minute.

Remove from heat and ladle into hot sterile half pint jars. Put jars on a jar rack in boiling water bath for 10 minutes.  Remove and let cool at room temperature.


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Tags: competitions cooking Des Moines Fair 2010 fairgrounds flowers food Garner Iowa Iowa State Fair

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