Violet Jelly

You heard me right and no I’m not off my rocker!  I actually made jelly from violets; you know, those little purple flowers, and it’s damn good too!  It’s sweet with a slight tartness.  Turns out you can make jelly from all sorts of things, even dandelions and roses!  My sister-in-law has had rose jelly and she said it’s amazing.  Naturally, I can’t wait to make it!

Right now violets are blooming like crazy.  My property is covered with them!  Originally, I had plans to make this last year, but by the time I remembered it was too late and all the blooms were gone!  This year I was on-the-ball and ended up canning two batches!  Let me tell you how good it felt to be canning again!  Jaime, from Our Little Homestead, is an avid canner as well.  Once she found out I was canning this early in the season boy was she jealous!  I told her I was up to something super secret and she would have to wait to find out.  I’m sure the anticipation is making her nuts, I know it would if it were me!

So without further adieu, I bring to you…

Violet Jelly

2 overflowing cups of fresh violet flowers.  Pick fully open buds for the best flavor and color.

1/4 cup bottled lemon juice

4 cups sugar

1 box pectin

2 cups boiling-water

Wash the violets (you do not need to dry them) and place into a non-reactive bowl.  Pour 2 cups boiling-water over the flower petals, cover, and allow to steep up to 24 hours, I left mine in the fridge overnight.  Strain liquid through a cheese cloth, it should be a lovely shade of dark blue.

Next, add lemon juice and watch the infusion morph into a stunning shade of purple. It’s like magic, I tell ya!
Combine sugar with liquid and bring to a boil.  Add pectin and return to a hard boil for one minute.  Remove from heat and ladle into hot, sterile jars, wipe rims and adjust two-piece lids to fingertip-tight.  Process in a boiling-water bath for 10 minutes.  Remove jars and allow to cool, undisturbed, for 12-24 hours.

Seriously, have you ever seen a more beautifully jelly?  It didn’t set as thick as most other jams and jellies I’ve made; it has a consistency similar to honey, but then again, so did my grape jelly, which developed a harder set over time.



Filed under Boiling-Water Bath Canning, Jam & Jelly, Vegan, Vegetarian

6 responses to “Violet Jelly

  1. Ok! I am inspired!!! Gonna go pick some violets!!! I was going to try dandelion wine this year, but man that is a lot of work! who know's I still might try it if this goes over good!!! thanks for posting! Also going to try your curried stew!

  2. That looks great! i've made violet syrup before, but never jelly. i might have to try some if i can bring myself to pick all those pretty little violets. i love them coming up all over my yard. Love your photos!

  3. Kristi, I'm glad I could inspire you! You were my inspiration for the curry stew. hehe I'd like to try dandilion wine too but I think I will start with dandilion jelly first!Thanks Tree! Now that natural light so is much more abundent in the evenings I've been having much better results with my photography! I have SO MANY violets on my property that I made two batches of jelly and I could easily make two more!

  4. WOW! This does sound amazing! I'm sure someone will be very excited to get it 🙂

  5. Steph, it's a sweet/tart taste. I really like it as does my sister in law. It doesn't set quite as firm as jelly, more like honey and when spread on toast it kind of soaks in like butter! I will definitely make more next Spring!

  6. Pingback: Tasty Purple Flowers | One Green Tomato

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