Did you know that those pretty little violets growing all over your yard are edible? Well, if you didn’t before you do now! Last Spring I made several batches of violet jelly. The flavor is tangy-sweet, similar to that of Sweet-Tarts candy. It sets more like a honey than a fruit spread. I thought about adding additional pectin; however, this being my first ever attempt at making a flower jelly, I didn’t want to mess with the recipe ’til I tasted it. I thought it may firm up after sitting a few weeks like my grape jelly does. This year, I have different plans for that pretty purple flower, if it ever stops raining long enough for me to pick them that is!
Tag Archives: 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…
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
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.
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.