Wild Violet Jelly
This wild violet jelly is a beautiful, old-fashioned spring treat made from freshly foraged violet flowers. With its delicate floral flavor and stunning color transformation, it’s a simple yet magical recipe perfect for homesteaders, foragers, and anyone who loves homemade preserves!
Equipment
- 4 half pint jars
- 1 water bath canner
- 1 canning funnel.
- 1 jar lifter.
- 1 heat-safe bowl
Ingredients
- 2 cups fresh wild violet flowers (stems removed)
- 2 cups boiling water
- 2 tbsp lemon juice
- 1 box (1.75 oz) powdered pectin
- 4 cups granulated sugar
Instructions
Prepare the Violet Infusion
- Place the fresh wild violet flowers in a heat-safe jar or bowl.
- Pour boiling water over the flowers, cover, and let steep for 24 hours.
Strain the Liquid
- Strain the violet infusion through a fine mesh strainer or cheesecloth, removing all plant material.
- You should have about 2 cups of deep blue/purple liquid.
Add Lemon Juice
- Stir in the lemon juice.
Cook the Jelly
- Pour the liquid into a large pot.
- Stir in the powdered pectin and bring to a rolling boil.
- Add sugar all at once, stirring constantly.
- Return to a hard boil and boil for 1–2 minutes.
Jar the Jelly
- Remove from heat and skim off any foam.
- Pour hot jelly into sterilized jars, leaving 1/4 inch headspace.
Process the Jars
- Process in a boiling water bath for 10 minutes to ensure safe sealing.
Cool and Store
- Remove jars and let cool undisturbed for 12–24 hours. Check seals before storing.
Notes
- Only use unsprayed, pesticide-free wild violets.
- Color may vary depending on your soil and flower variety.
- Store sealed jars in a cool, dark place for up to 1 year.