Go Back

Violet Jelly

Course Canning / preserving
Cuisine American
Keyword Violet Jelly
Servings 7 jars
Author 2pots2cook


  • 2 cups fresh violet flowers no stems
  • 2 cups boiling water
  • 1 1/2 Tbsp citric acid
  • 3 Tbsp pectin
  • 2 cups sugar


  1. Gently rinse the petals and place into a bowl.
  2. Cover the petals with hot water and leave for 24 hours.
  3. The next day, strain the liquid through a fine mesh sieve into a pot. Press all the liquid out with a small sized wooden spatula.
  4. In a bowl, mix sugar, citric acid and pectin.
  5. Prepare small glass jars and put them aside.
  6. Add dry ingredients to the liquid and bring to boil on medium heat. Stir so the pectin dissolve.
  7. Let the jelly boil for approx 5 minutes until it becomes thickened. Skim off the foam, if any.
  8. Fill the jars and store them in a cold and dark place.