Violet Jelly \\ How-To

August 13, 2020

Violet Jelly \\ How-To

Violet Jelly \\ How-To

The idea of making something beautiful into something delicious is amazing to me. I made violet jelly for the first time last year and after falling in love with the process and the idea of picking wild flowers and making them into something edible excited me. I started deep diving into flowers and wild plants for their benefits and how I could incorporate them into my diet. I wanted to make dandelion jelly or chips, but unfortunately wasn't able to find enough at the time. Then the wild violet spring time sprung and they were everywhere. The hard part with these wild violets is they come in full force, but once that area is mowed they don't come back.. At least in our yard. So I knew it was time to start picking before James, my husband, came plowing through them. Ha!

I'm late at this blog, but it was too beautiful not to share. I also am pinning my blogs on

The good part about violet jelly is it makes plenty to can and to share!

Ingredients:

2 C. wild violets
1/4 C. lemon juice
1 package of powdered pectin
4 C. sugar

Instructions:

Pick your violets, leaving the stems behind
Boil 4 C. of water
Place violets in a large jar, I used a recycled Pioneer Woman pasta sauce jar
Pour boiling water into jar and put lid on
After the violets cool place in the fridge and allow to steep over night

*Last year my violet tea turned a light teal shade, but as you can see this year they are a darker blue/purple. Both batches turned out delish.

The next day use a small strainer to separate the flowers from their tea.
Left over tea should be around 3-4 C.
Pour tea into saucepan and add lemon juice on medium/high heat. *the shade will change again when the lemon mixes with the tea.
Add the pectin and bring to a boil.

Once boiling add sugar and boil for another few minutes, stirring occasionally.
Remove from heat and let sit while still stirring occasionally.
After about 10 minutes start pouring liquid into jars to store.

*Optional* this is the time to actually can the jelly, but jelly keeps in the fridge for awhile too. Just not as long as actual canning.
Allow jelly to cool and keep refrigerated if you didn't can them.
Enjoy!