Tuesday, May 17, 2011

Back to Cooking with Flowers

On my last post about Violet Jelly, fullfreezer suggested lilacs. Well, they're certainly plentiful in New England this time of year, yes? So, last night I gathered some lilacs. Laboriously plucked them off the green parts until I had 2 heaping cups. Steeped them in 2 cups of boiling water and let them rest until this evening. Then I strained them and we had another demonstration of the wonders of chemistry. This one went from pale brown to bright pink when the lemon juice (1/4 cup) was added - everyone oooed and ahhed appropriately and then took off.

4 cups of sugar and a package of pectin later, and I have 4 half-pint jars and 1 half-cup jar of pinky-purple lilac jelly. Which tastes suspiciously like the violet jelly. But it smells like lilacs. And that's really nice.

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