Try this Nancys Violet Jellymcf recipe, or contribute your own.
Suggest a better descriptionCarefully rinse the violet petals in running, clear, cool water. Drain and place in a blender, along with the juice of the lime and the 3/4 cup water. Blend to form a smooth puree and set aside. In a small saucepan, combine the sugar, the pectin and 3/4 cup water. Place over high heat and boil for one minute. Add to violet puree and blend for one minute. Pour into sterilized baby food jars (any very small jars will do.) Cover and store in the refrigerator (it will keep for up to 3 months.) Credited to Nancy Gain as printed in the Saveur magazine. Mary Riemerman Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Recipe (1737g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 5410 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.3mg | 0 % | |
Potassium 29.7mg | 1 % | |
Total Carbohydrate 1397.7g | 411 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1397.7g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5410
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