Comfrey Pendant Giveaway at Herbal Roots Zine

Kristine, over at Herbal Roots Zine, is hosting a great giveaway! This beeeautiful pendant was made by Rebekah at Mulberry Mudd living clay creations:) I have a few pieces of Bek’s artwork, and they are just amazing folks. Seriously a beautiful way to dance with the herbs, creating as she does by pressing actual parts of the herb into the clay. My Comfrey fairy, from MM, is so cool to hold and stroke gently. I can feel the bristly texture of the comfrey leaf right there on the statuette! Just looking at her or touching her reinforces all I have learned about comfrey as an herbal ally in my life.

I actually asked for my fairy for my birthday last year:) When June rolls around again, I am going to hope for a friend for her! I have a pendant from Mulberry Mudd, dandelion, and I choose that pendant to wear at all dress up times, I love it that much! Herbal Roots Zine and Mulberry Mudd, two great resources to learn and experience dancing with the herbs. Make sure and order your copy of Herbal Roots Zine month of April, if you haven’t already. Comfrey is the featured herb, (as if you hadn’t guessed that!)

 

 

 

How to Make Violet Jelly

The first thing you need to do is find some violets from a spot that you know hasn’t been exposed to chemicals. A few years ago I transplanted a few violets around my little pond.

It is okay to mix in some of the white violets if you have those also. Next I fill mason jars with violets and then pour boiling water over them, seal and let steep 24 hours. If you want to be more precise than me use about 1 cup boiling water for each packed cup of violets.

assemble your canning tools. Make sure all your jars, lids and rings are sterilized.

You will need to then use a jelly bag and strain off your violet infusions. These are the proportions I use for my jelly

4 cups violet infusion

1/2 cup lemon juice or the juice of 2 lemons

8 cups sugar (less if you are using reduced sugar pectin)

1 package of dry pectin or use the liquid type if you prefer that

Pour 4 cups of violet infusion into a pan and then add the lemon juice. Enjoy the color change!

Stir 1 box of pectin into the infusion and bring to a boil. I put in 1/2 teaspoon of butter to reduce foaming.

After this comes to a full rolling boil, quickly add the sugar and return to a full boil for exactly 1 minute. Skim off any foam and then ladle into your jars, cap and process in the canner for 5 minutes. The yield is about 8 jelly jars

I have used the reduced sugar pectins and those work well also. This jelly keeps well. I just gave away for a birthday present my last jar of last years violet jelly in March, and it was still beautiful! Enjoy!