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I love walking through my yard in early spring and finding sweet violets popping up here and there. After a long winter, it’s so welcoming to see these spots of color. If you’re lucky enough to have sweet violets where you live, then you absolutely must try this delicious recipe for violet jelly.
This violet jelly is delicately floral with a lightly sweet flavor similar to honey. I think if springtime had a taste, it would taste like this violet jelly, plus the color is amazing.
This is the perfect jelly recipe to open up during a long winter and be transported right into spring.
Wild Violet Jelly Recipe Step-By-Step
Ingredients
- Wild Sweet Violet Blossoms – 2 cups loose or 1 cup pressed
- Water – 4 cups
- Lemon Juice – the juice of 1 lemon (strained) or `1/4 cup
- Sugar – 4 cups
- Fruit Pectin– 1 package
Collect enough fragrant sweet violet blossoms with stems removed to make two loose cups or 1 pressed down cup of flowers. This can be a bit tedious but makes a great activity for your young ones to help with. My girls always helped me gather flowers for recipes and they always loved it.
Directions
The first step to making your violet jelly is to make a tea using your collected blossoms. This will help to impart the deep amethyst color that’s desirable for the end result.
- Place your violet blossoms with stems removed in a quart size canning jar and pour the 4 cups of boiling water over them. Don’t worry if your tea is a different color other than purple, that will change later on when the lemon juice is added. It will be like magic!
- Cover your jar and let it sit overnight.
- Strain the blossoms from the liquid with a fine mesh strainer or a bit of cheesecloth. If using cheesecloth, be sure to squeeze it out to get as much liquid as you can. We don’t want to waste a drop!
- Pour your tea into a pan and add the 1/4 cup of strained lemon juice. Notice the color change? Like magic it should now be a beautiful purple color.
- Add your package of pectin and bring to a boil then add the sugar and bring to a full boil again for about two minutes.
- Remove from heat and stir for about 5 minutes.
- Pour into small canning jars (4 oz.) leaving a 1/4 inch of headspace.
- Wipe edges of jar and attach clean lids and rings.
- Process for 10 minutes in a water bath canner to seal. Make sure the water in the canner is almost boiling or fully boiling when you add the jars in.
- Remove from water bath and let cool for 24 hours.
If you notice that any of your jars didn’t seal properly, that’s okay. Just refrigerate and use within a few weeks. The others should last for a year or so in the pantry.
Ensuring the Perfect Set
Here are a few critical points to ensure your violet jelly sets properly:
Pectin: Using the correct amount of powdered pectin is crucial. Too little pectin can result in a runny jelly, while too much can make it too firm or change the flavor. Typically, a package of powdered pectin contains about 1.75 to 2 ounces (49 to 57 grams), which is designed to gel with about 4 to 5 cups of liquid and an equivalent amount of sugar.
Sugar: Sugar acts not only as a sweetener but also as a preservative and plays a vital role in gelling. The recipe calls for a specific amount of sugar (4 cups), which is necessary to interact with the pectin and acid to ensure the jelly sets.
Acid: The lemon juice in the recipe not only balances the sweetness but also provides the necessary acidity for the pectin to work effectively. The acid helps the pectin to gel, so it’s important to use the amount specified in the recipe.
Boil: Bringing the mixture to a full rolling boil that cannot be stirred down, first when dissolving the pectin and again after adding the sugar, is essential. This helps to activate the pectin. Boiling too little can result in a runny jelly, while boiling too long can break down the pectin, also preventing it from setting.
Testing for Set: Before jarring, you might want to test the set. One method is to place a small amount of the jelly on a cold plate. If it wrinkles when you push it with your finger, it’s likely to set well.
Violet jelly makes great gifts, bridal shower favors, or the perfect addition to a Mother’s Day Brunch and looks amazing in a hot buttered muffin or biscuit.
Disclaimer:
The Outdoor Apothecary website is intended for informational purposes only and should not be considered a substitute for professional medical advice. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While we strive to provide accurate and up-to-date information, it is the reader’s responsibility to ensure proper plant identification and usage.
Please be aware that some plants are poisonous or can have serious adverse health effects. We are not health professionals, medical doctors, or nutritionists. It is essential to consult with qualified professionals for verification of nutritional information, health benefits, and any potential risks associated with edible and medicinal plants mentioned on this website.
Is there something I can do if the jelly does not set? I’m past the 24 hour period and it’s in the fridge, but definitely still wiggly.
Sorry to hear this. I’ve had this happen to me a time or two. Typically Jam and jelly not setting are caused by temperature, pectin problems, or incorrect measurements. When my jelly didn’t set, I chose to use it as more of a syrup instead. It’s yummy over ice cream. I’ve also thickened jellies with a bit of cornstarch and used it as a fruit filling in baked goods.
I made this today and had the same problem. It hasn’t set yet. 😞 I made dandelion jelly at the same time and it has already set.
How long will the violet tea keep in the fridge? Will it keep for 4-5 days before proceeding with making the jelly?
Janet,
I think that should be okay. I have had herbal teas in the fridge for that length of time and they were fine. I wouldn’t go any longer though. 🙂
What a great recipe!
Thank you! Your right the lemon juice was magic.
Removing violets from the stems- does that mean petals only or the whole flower?
My second batch turned more of a rose pink is this normal?