Violet Jelly recipe:
*2 cups fresh violet flower petals (no stems)- make sure you gather them
from an area which has not been sprayed with chemicals (and where your
dogs don’t do their business)

*2 cups water

*1/4 cup bottled lemon juice (I used organic)

*one (1.75 oz) package pectin (I used Mrs. Wages fruit pectin)

*2 cups sugar (though I rarely use white sugar, I did in this case
because I wanted to make sure the jelly would have the vibrant pink
color

by CouponDropDown”>Directions:

1. Rinse and drain flower petals, and place
in heat-proof glass bowl. Bring water to a boil and pour over petals.
Cover and allow to steep overnight, or for up to 24 hours.

2. Strain the liquid through a fine mesh sieve: use a wooden spoon to
press all the liquid from the plant material (compost or discard the
flowers when you’re through). The liquid will have a greenish tint at
this point. If not using it right away, you can refrigerate it for up to
24 hours.

3. Combine strained liquid with lemon juice in the saucepan (notice
how it turns purple!), then whisk in the pectin and the sugar. Bring to a
full rolling boil, whisking to ensure the sugar and pectin dissolve
thoroughly, then turn heat to medium high and cook, stirring
occasionally, for about 5 minutes (or until the jelly has reduced a bit
and thickened).

4. Skim off any foam and then ladle into your clean, hot and sterile
jars, leaving 1/8″ head space. Wipe lids and screw on the the rings,
then process in a hot-water bath for 10 minutes.

5. Remove jars and allow to cool for 24 hours on the counter.(from http://www.healthygreenkitchen.com/violet-jelly.html)

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A pansy is just a big shrinking violet,

not to be confused with a patsy that you can use.

However I could use a patsy to pick a pound of violets,

even though a pocketful of daisies is easier.

Ashes, ashes don’t fall down in my jelly

such is the misery of cooking with wood.