Old cookery books are full of confections made with violets. This recipe uses modern technology in the shape of a blender to make a stunningly pretty violet jelly. Be sure to pick the petals from the calyxes to get the most colour and flavour.

425ml (15 fl oz) hot water

15g (1/2oz) powdered gelatine

175g (6oz) sugar

1 tightly packed mug of purple violet petals 1tsp freshly squeezed lemon juice

3–4 drops vanilla essence

1. Pour about 75ml (3 fl oz) hot water into a small bowl. Sprinkle the gelatine powder on top and stir it in.

2. Let it sit, stirring occasionally, until it looks clear. If necessary, put the bowl into a pan of hot water and stir to melt the gelatine.

3. Meanwhile, bring the remaining water and sugar to boiling point, stirring to dissolve the sugar and make a syrup. Leave to cool to room temperature. Put the violet petals in a blender with about half the syrup and process until they are finely chopped.

4. Add a few drops of lemon juice and process. The colour may change slightly. Blend in the remaining syrup, the gelatine mixture and 3 drops of vanilla using a low setting and blending only until everything is well mixed, to avoid making it too frothy.

5 Finally, taste. Add a drop or two more vanilla or lemon juice if you like, but don’t add more than 1 teaspoon of lemon juice as it may prevent the jelly setting. Pour into small decorative jars and store in the fridge for up to 2 weeks. It’s good with scones or on plain biscuits for dessert. Delicious with vanilla ice-cream too.