Violet Jelly

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Wild violet jelly tastes like spring in a jar, with the flavor of fresh berries and it turns a beautiful shade of pink in the jar.

Prep Time10

Cook Time10

Canning Time10

Total Time30

Course: Jelly

Cuisine: American

Keyword: flower jelly

Servings: servings (4 half pint jars)

Equipment

Ingredients

2 cups wild violet flowers loosely packed
4 cups water
1/4 cup bottled lemon juice or 1/2 teaspoon citric acid
1 Box powdered pectin 1.75 oz, Sure-Jell or similar brand
4 cups sugar or less, see notes

US Customary - Metric

Instructions

Harvest 2 cups of wild violet flowers. Choose only blossoms that are free from pesticides. If using a mason jar, harvest the flowers directly into the jar, about halfway full.
Pour 4 cups of boiling water over the violet flowers. Let steep for 15-20 minutes. The tea will likely be a greenish or turquoise color initially.
Stir in 1/4 cup of lemon juice (or 1/2 tsp citric acid) to the violet tea. The color will change from turquoise to a vibrant pink.
Strain out the flowers, then pour the tea into a large saucepan. Add the powdered pectin and bring the mixture to a boil. Boil for 1 minute.
Stir in 4 cups of sugar, then bring the mixture back to a boil. Boil for 1 more minute, until the jelly begins to thicken.
Test the jelly by placing a spoonful on a chilled plate. If it wrinkles when you push it with your finger, it’s ready to jar.
Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean.
Seal the jars with two-part canning lids. Process in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation). If you’re not canning, store in the fridge for up to 3 weeks.
After processing, remove the jars and allow them to cool. You’ll hear the lids pop as they seal. Store the jars in a cool, dark place for up to a year.

Notes

If you prefer a lower-sugar version of violet jelly, you can use low-sugar pectin (like Sure-Jell Low Sugar). With low-sugar pectin, you can reduce the sugar content significantly—use as little as 2 cups of sugar for a lighter sweetness, or up to 4 cups for a more balanced flavor. Low sugar pectin works the same way as regular pectin, you just use less sugar to get it to set.

Pomona's Pectin is another type of low sugar pectin, and it works a bit differently. With Pomona's pectin, you can use anywhere from 1/4 cup to 3 cups of sugar, or even substitute honey or a sugar alternative (if desired). If using Pomona’s pectin, follow the recipe on the box for making mint jelly.

Though not recommended due to the high sugar content it requires, if you prefer to use liquid pectin, you'll need 7 cups of sugar for every 4 cups of violet tea. After boiling the tea and sugar together, add the liquid pectin and bring it back to a boil to set the jelly. Note that liquid pectin is not ideal for low-sugar recipes, as it requires more sugar to achieve the right texture.

Nutrition