Hi there, we are going to WING this one, hee hee…
By the way I am one of the MOM G 1’s Nannys…
sweeter than the roses
covered all over from head to toe
covered all over with sweet violets
Sweet Violets" is a folk song with humorously surprising lyrics.
Fritz Among the Gypsies.
VIOLET JELLY from Karen Garner
8 cups fresh violet blossoms*
/2 cups boiling water
1 pkg powdered pectin
1/2 cup fresh
4 cups sugar
Rinse and drain blossoms; place in a glass bowl
Pour boiling water over
them and let set 2 hours, stirring occasionally.
Strain and reserve
violet water, press with a spatula to extract all possible color.
violet liquid; add water to equal 3 1/2
cups(color will be blue-green).
Stir in pectin and lemon juice(liquidwill turn a lovely violet color).
into a stainless steel pot andbring to a rolling boil. Add sugar and return to a
. Boil 1 minute.
Remove from heat; skim foam if any, and ladle into hot jars.
Process in boiling water bath 5 min.
Yield: 5 half-pints
may use pansy blossoms as well, be sure all blossoms are from plant
suntreated with pesticides or weed killers.
The leaves and flowers are gathered in the spring, in March and April.
Dry with care.
2 oz. gum arabic
1 cup water
24 fresh violet blossoms
2 cups sugar
1/2 cup water
1 Tbs. white corn syrup
Red and blue food coloring
1/4 cup superfine sugar
1. In the top of the double boiler over boiling water, stir the gum arabic with 1 cup of water until dissolved.
Cool. With a fork, dip the violets into the mixture, coating all surfaces.
on waxed paper 2 hours.
2. In a small saucepan, bring 2 cups of sugar, the 1/2 cup water, and the corn syrup to a boil, and cook -but don't stir -until it reaches 234º on the candy thermometer.
Stir in enough drops of red and blue food coloring to produce a color similar to that of your violets.
Allow the syrup to cool to lukewarm.
3. Color the remaining sugar with red and blue to create violet.
Allow the sugar to dry on waxed papers: press out any lumps.
4. Dip each blossom in the cooled syrup, drain, place head down in the colored sugar.
Dust the blossoms with colored sugar.
Let dry overnight, or until hardened, then store in air-tight, moisture-free
Use as a garnish on desserts.
Collecting and harvesting Sweet Violet Herb Salad 1 head of endive 1 tbsp finely chopped celery 1 tbsp finely chopped, tender fennel stalks (peeled if necessary) 1 tbsp chopped parsley 1 tbsp chopped chervil 2 olives, finely chopped salad dressing to taste petals of 30 sweet violets Separate the endive leaves and place in a salad bowl. Add the remaining salad ingredients, including the herbs, and gently mix well. Add the dressing and toss the salad. Sprinkle on the sweet violet petals. Serves 4.