Each April, when the violets begin to bloom, it's time!
Butterfly Girl gathers cups and cups of tiny violet blossoms in her basket and then the fun begins.
Inside, we steep 4 cups of flowers in 1 3/4 cups boiling water for an hour or so, then strain out the beautiful azure water into a large clear glass and add 1/4 cup lemon juice. Don't look away or you'll miss the magic! (Actually the violet "tea" is just a ph indicator but to think of it as magic is so much more fun!)
Next, bring the liquids to a boil in a large pot then add 1 oz of pectin and 2 cups of sugar to liquids, return to a rolling boil, stirring constantly for one minute and remove from heat, pour into 1/2 pint hot canning jars, place on sterilized lids and rims and water bath 5 minutes. Makes about 3 half pints. Just enough to enjoy but not too much...it's rather sweet, but, oh my, how pretty it looks on classic cream scones! Enjoy this spring treat with a cup of English Breakfast tea with milk or perhaps a small spoonful of...violet jelly!