This jelly is a variation on rose-petal jelly, a delicacy popular in the Balkans, Turkey, and Iran. Mint adds depth to the subtle flavor of violets. Try it with scones or as a pastry glaze.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Place flowers and mint in a small saucepan with 2 cups water. Bring to a boil, remove from heat, and let steep for 20 minutes. Strain through a fine-mesh sieve or a colander linedwith cheesecloth, and reserve liquid.
- Pour liquid into a large heavy saucepan, and stir in vinegar and sugar. Bring to a boil over medium-high heat, and cook, stirring constantly, until sugar is dissolved, about 10 minutes. Add pectin, and bring to a boil. Boil for 1 minute, and remove from heat. Skim off any foam that has collected on top.
- Ladle jelly into hot sterilized jars; seal. Let cool, and refrigerate up to 2 months, or freeze for up to 1 year.
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love