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–+ servings
Glass jar filled with homemade violet jelly, capturing the essence of spring in a sweet and vibrant spread.

Violet Jelly

Capture the essence of spring with this delightful jelly made from fresh violet flowers. Infuse the petals to create a fragrant infusion, then combine with sugar and pectin for a sweet and floral jelly. Perfect for spreading on toast or as a unique topping for desserts.
5 from 2 votes
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Prep Time 2 minutes
Cook Time 30 minutes
Violet Infusing Time 6 hours
Total Time 6 hours 32 minutes
Course Breakfast, Condiment
Cuisine American
Servings 4 4 oz jars
Calories 805 kcal

Equipment

  • 4 4 oz jam jars with twist on lids

Ingredients
  

  • 4-5 Cups Freshly Picked Wild Violets
  • 3 Cups Water
  • 4 Cups Sugar
  • 1.50 oz Pectin
  • 1/2 tsp Lemon Juice

Instructions
 

Violet Jelly Instructions

  • Place violet flowers in a large, heat proof bowl
    4-5 Cups Freshly Picked Wild Violets
    Jar with violet flowers, symbolizing spring and natural beauty.
  • Bring 3 cups of water to boil on stovetop in a medium saucepan
    3 Cups Water
  • Remove the pot of water from the burner and pour over the violet flowers in the waiting bowl.
    Violets being delicately bathed in a refreshing stream of water, capturing the essence of freshness and purity.
  • Allow to steep for 6 hours on countertop or overnight in the refrigerator
  • Pour violet infusion thru a fine sieve to remove any flowers. Put into medium sauce pan and place back on stove top on medium heat.
  • Mix sugar in, stirring slowly until all the sugar is dissolved.
    4 Cups Sugar
  • Bring to a low boil, adjusting the temperature if needed and cook for 20-30 minutes until the liquid is halved in size.
  • Meanwhile sanitize your jelly jars, bring a large stock pot of water to a boil and using canning tongs place the jars into the water and boil for 5 minutes, remove, wipe dry and put on a clean surface.
  • When jelly has reached a thick consistency, add pectin and lemon juice and stir until fully dissolved and incorporated.
    1/2 tsp Lemon Juice, 1.50 oz Pectin

Deep Violet Purple Jelly

  • If you would like to add food coloring to your jelly, now is the time to mix a couple of drops into the violet mixture

Canning

  • Pour the violet jelly into the canning jars, leaving a 1/3 inch space at the top, twist tops on and seal. Repeat process until all jars are filled.
  • Process jars in hot water, remove with canning tongs and place on cutting board on counter until cool.

Storage

  • This violet jelly can be stored for up to 1 year, out of direct sunlight

Nutrition

Calories: 805kcalCarbohydrates: 209gProtein: 0.04gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 32mgPotassium: 5mgFiber: 1gSugar: 200gVitamin A: 0.4IUVitamin C: 0.2mgCalcium: 8mgIron: 0.4mg
Keyword canning, flowers, jelly, preserves, sugared violets
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