Ingredients
Scale
- 4 cups of Violets; freshly picked and unsprayed
- 2 cups of Boiling water
- 6 cups of Sugar
- The juice from 1 Meyer Lemon (preferred as it’s less acidic) or a regular lemon
- 2 cups of room temperature Water
Instructions
- Select only the freshest and most unblemished violets in your garden or from the wild. Place violet petals in a deep bowl and pour the boiling water over them. Weigh them down with a heavy dish to keep them submerged. Place the bowl in a draft-free place at room temperature for 24 hours.
- Line a colander with layers of rinsed cheesecloth and place over a bowl. Pour violets and liquid into colander, squeezing out juice from the violets; discard the violets. Place sugar and water in a saucepan and boil into a very thick syrup, near the candy stage.
- Add violet water and bring to a rolling boil. Add lemon juice in small amounts until desired color is attained. Boil 10 minutes or until thickened. Pour into sterile bottles. Allow to cool, then seal and refrigerate.
