Serious Eats: Talk
Violet Jelly -- Delicate Flavor or No Flavor?
Here's the recipe I made today, two batches. Netted 8 half-pint jars plus probably another 8 oz leftovers for me. It's a lovely lilac shade, slightly darker than the jars pictured on this blog. But I'm not tasting anything violet about it. It tastes like jellied sugar syrup.
I'm so disappointed. This was going to be Easter gifts for a few friends. Are my taste buds shot, or will a day or two allow the subtle, if any, violet flavor to develop?
I used more than enough flowers, allowed one batch to steep overnight, the second to steep until cooled (at least 2 hours), then I mixed the two batches before straining and squeezing.
Thanks for your thoughts.