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How To Make Violet Jelly

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DIY Violet Jelly! This is the most amazing jelly! It taste just like spring. |

Would you like to try a little taste of spring in a jar? Then you just have to try making violet jelly! I have never seen violet jelly on a store shelf but it’s a family favourite around here.

If your wondering what it taste like, really I have to describe it as spring. Violet jelly tastes like sweet flowers with a touch of honey. It is just amazing!

In the spring when the wild violets start to flower you need to head outside to gather them. Now these are tiny little flowers and it does take a while to pick enough flowers but it’s so worth it!

This is also a wonderful job to get your children to help with.

Now what little child doesn’t enjoy picking flowers?

Of course make sure you’re gathering your flowers from a clean area. Avoid road sides and anywhere that might have been sprayed.

Freshly picked wild violet flowers for making violet jelly.

Wild Violet Jelly Step By Step

To make 1 batch of jelly you will need 2 cups of flowers, make sure there are no stems attached.

Making violet jelly by steeping the wild violet flowers in boiling water.

The first step to making violet jelly is to make a tea. Add the 2 cups of flowers into a quart size canning jar and pour 4 cups of boiling water over them.

As the flowers steep the colour from the flowers steep into the hot water. At first your tea takes on a pretty light blue colour.

Violet flowers steeping to make tea to be used in making violet flower jelly recipe.

Later it the violet tea looks like a dark green but don’t worry it won’t stay this way. Cover your jar and set it in a cool place overnight, I just tuck it into the fridge.

The next day you need to strain your flower petals. I line a strainer with cheesecloth and pour the tea into that.

Then squeeze the cloth to get every little bit of tea out. You will end up with about 3 1/2 to 4 cups of violet tea.

Making a wild violet jelly, a unique flower jelly that makes a great gif.

Pour your tea into a pot and add 1/4 cup of lemon juice. This turns the violet tea into a beautiful light purple colour!

Cooking violet jelly, unique flower jelly for canning.

Now add your package of powdered pectin and bring it to a boil. Add 4 cups of sugar stir it well and return to a boil.

Allow the jelly to boil for 1 to 2 minutes then remove from the heat and stir and skim for 5 minutes.

Easy wild violet flower jelly recipe.

Pour your jelly into canning jars leaving 1/4 inch of head room, remove air bubbles by running a spatula around the inside edge. Wipe the edge of the jar clean and place lids and rings on.

Process in a water bath canner for 10 minutes or according to your altitude.

Remove the jars from the canner and place on a towel. Let them sit undisturbed for 24 hours. If any jars don’t seal reprocess them or store in the fridge for using right away.

Wild Violet Jelly and Biscuits. This wild violet jelly recipe is so good!
Yield: 5 half pint jars

How To Make Violet Jelly

Wild Violet Jelly and Biscuits. This wild violet jelly recipe is so good!

Enjoy the taste of spring year round with this delicious violet jelly recipe. This is such a fun jelly recipe to make with your kids!

Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes


  • 2 cups violet flowers
  • 4 cups boiling water
  • 1/4 cup lemon juice
  • 4 cups sugar
  • 1 package powdered pectin


  1. Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.
  2. Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.
  3. Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!
  4. Add 1 package of powdered pectin and bring it to a boil.
  5. Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.
  6. Remove from the heat and stir and skim for 5 minutes.
  7. Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.
  8. Process in a water bath canner for 10 minutes or according to your altitude.
  9. Remove from the canner and place on a towel for 24 hours until the seals have set.

Did you make this recipe?

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DIY Violet Jelly! This is the most amazing jelly! It taste just like spring. |

Looking for more fun flower jelly recipes? Try these!

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Tuesday 23rd of March 2021

Could you, please, clarify the amount of pectin needed? How many tablespoons would it be? Thank you so much!!!


Sunday 11th of April 2021

Lana, if you are using normal pectin as listed in the recipe there are 6 tablespoons in a box. I hope that helps!


Monday 25th of May 2020

Thank you so much for the recipe! My kiddos and I had fun picking flowers and they thought the color change was amazing! :) At what point in the process should the jelly be set? I took it out of the water bath and it is still liquidy, so wasn't sure it it will set as it cools or if we did not succeed. Thank you for any guidance you may be able to provide!


Monday 1st of June 2020

I'm so glad you liked it! Jelly won't set until it's completely cooled down. It can take a few days. If it doesn't set try this way of fixing it.


Monday 18th of May 2020

Hi, my husband and I went out and picked a lot of violets today, we removed all the green parts, well what I thought would be 2cups is really 1 plus a little more. I’m going to try and 1/2 the tea recipe and make that tonight, then go and pick some more flowers. The next bunch of flowers I’m going to leave the green part on, took forever to remove it. Thanks for the recipe


Saturday 23rd of May 2020

Hi Pat, I never remove the green part on the flowers but I do remove the stems at the same time that I pick them. That way it doesn't take much time at all.


Wednesday 6th of May 2020

i made this recipe last night and it is still fluid this morning. shouldnt it be set already ?


Tuesday 5th of May 2020

I made this today and it’s delicious. Thank you for the great recipe.