Jelly with Violets

Ingredients

• 1 untreated lemon
• 2 handfuls violet blossoms
• 500 ml apple juice
• 500 g gelatin sugar (2:1)

Instructions

1. 1.

   Slice the lemon into rounds and bring to a boil with the violet blossoms and 500 ml water. Remove from heat and let steep overnight in a cool place.

2. 2.

   On the next day strain through a sieve, top up with apple juice to 1 l. Stir in the sugar and simmer for about 4 minutes until sparkling. Perform a gel test and fill prepared jars. Seal, set on the lid, and allow to cool. Flip again and let cool completely.