Cooking and Baking

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.

http://www.prairielandherbs.com/violetjelly.htm

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.

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