"As far as I'm concerned, the only reason I'm ever canning again is in the face of certain starvation."
Because, for real. It is so hard/annoying/has a lot of steps. Also, the recipe I followed weas clearly written by a dyslexic schizophrenic, which made it SO HARD to follow the instructions!!! (Granted, I was also kind of sleep deprived and pretty hungry, but let's just assume she's certifiable instead...)
Oh my god.
That said, there is a certain satisfaction is making your own jelly, and now I've got enough of it to wait out the apocalypse, if and when it comes. So that's good news.
Here's the recipe I followed:
You will need:
color and more intense flavor. The violets you want are the wild violets that grow in many parts of the world - there are many varieties, hopefully some are accessible to you. Please choose violets that have NOT been sprayed. )
Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars. The flavor and color will vary somewhat due to growing conditions and season - that is part of the joy of working with plants, is the endless variety! The taste is delicate, green/floral.