How To Make Violet Jelly
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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 your gathering your flowers from a clean area. Avoid road sides and anywhere that might have been sprayed.
To make 1 batch of jelly you will need 2 cups of flowers, make sure there are no stems attached.
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.
Later it the violet tea looks like a dark green but don’t worry it wont 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 cheese cloth 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.
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!
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.
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.
- 2 cups violet flowers
- 4 cups boiling water
- 1/4 cup lemon juice
- 4 cups sugar
- Take 2 cups of violet flowers with out 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.
- Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large sauce pan.
- Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!
- Add 1 package of powdered pectin and bring it to a boil. Add 4 cups of sugar and return the jelly to a boil. Continue boiling for 1 to 2 minutes.
- Remove from the heat and stir and skim for 5 minutes.
- Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.
- Process in a water bath canner for 10 minutes or according to your altitude.
- Remove from the canner and place on a towel for 24 hours until the seals have set.
Yield: 5 half pint jars