The violets and dandelions are starting to dwindle down in our yard. This makes me sad, but we will continue to gather them until the very last one blooms! I’m going to share our violet jelly making with you instead of the dandelion because we knew what we were doing with the violet jelly and it turned out so pretty. If you want to make the dandelion jelly just substitute the violets with dandelion florets.
Now for the Recipe….You need:
2 C boiling water
3 oz liquid pectin (Certo)
A 2 quart nonreactive or stainless steel pan
If canned properly the jelly will last for months, otherwise it will keep for about 2 weeks in the refrigerator.
Enjoy the jelly making and if you use a different herb, let me know. I would think you could decrease the sugar content with the sweeter herbs or try infusing the stevia herb with your plant choice. Good luck and have fun!