Canning season is open!!! It is funny how by mid August I wish that canning season would be over. I spend
This spring we have been having a quite a few warm days again. It is supposed to be cold again on Saturday (40's) so I wanted to get violets picked again before they were gone. There are a ton of them this year. I did not get any last year so I spent a couple of hours and picked 2 quart jars full of violet blossoms. You don't want them stem or leaves in these.
To get the violet infusion or juice that you will use for most violet recipes cover the blossoms with boiling water. I fill the jar until the blossoms are completely covered which is normally 1 inch from the top. Let this steep until there is no color left in the violets.
Drain the violets into a jelly bag and let sit until no more juice comes out. To see instructions on how to do this look at my post on Violet Jelly
To make the syrup bring 6 cups of sugar, 1/4 cup lemon juice and 2 cups of water to a boil. Boil until the syrup begins to thicken. I made a double batch and boiled it for about 10 minutes.
Cook this for another 10 minutes. Then pour into hot sterlized canning jars. I decided to put them in pints.
With the rest of the violet juice I made a batch of violet jelly. I processed them along with the violet syrup. Fill jars leaving a 1/4 inch head space. Wipe rims and adjust lids. Process in a boiling water bath for 5 minutes.
I was able to get a double batch of the violet syrup and a single batch of jelly all in my canner!! When done remove from canner and let sit on counter until cooled. Check for seals and label and store.
Add this syrup to club soda or lemon-lime soda for a refreshing spring spritzer!!