Thursday, April 18, 2013

Violet Syrup



Canning season is open!!!  It is funny how by mid August I wish that canning season would be over.  I spend hours days weeks   ok more like months canning food.  It is well worth it though when we eat all of the wonderful things that I have put up all year long.  But it never fails by spring I am itching to start canning again.  It starts out slow in the spring with a few jams and jellies.  Then gets busier as the summer goes on. 

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. 

 
It won't seem real thick when hot.  I tested it by pouring a tiny bit on a plate.  It thickened up to a syrup consistency on the plate so I knew it was ready.  Now pour in your violet infusion.  You will need 2 cups of the violet juice.  I made a double batch so I had a quart of violet juice.  The juice is a dark purple.  The lemon juice in the syrup is what turns it to the pretty violet color.
 

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!! 



 

1 comment:

Michelle said...

HOW COOL! I never heard of this . What's the flavor similar to.