It is the time of year were we cannot resist making floral jellies. On today's agenda were are new one for us - wild violet jelly - and an oldie but a goodie - dandelion jelly. Par for the course, I did not enjoy the two hours it took me to pluck the petals from the green part that attaches to the stem (if you leave the green part in it makes the jelly bitter) but making the jelly in batches was a breeze. These babies will be including in our CSA baskets as "extras". In other news, our CSA baskets begin next week! The growing season is upon us - tomatoes, peppers and eggplants go in the ground tomorrow. Woohoo!
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These are all foraged from our front lawn.
Purple for colour and white for added flavour. |
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| The wild violet tea. |
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| It changed to pink once I added the lemon juice. |
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| All natural fuchsia colour. Beautiful, eh? |
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| So, so many dandelions are needed to get a strong flavoured jelly. |
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| Dandelion tea steeping. |
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| This jelly was still warm. It should firm up as it cools. |
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