Go Back
Print

Violet Jelly

Violet Jelly is spring beauty captured in a jar. Delicate and profound edible flower jelly made with violets. Gives very special taste to everything you do with it.

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

Ingredients

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

Instructions

  1. Gently rinse the petals and place into a bowl.
  2. Pour boiling water over wild violet flowers and leave aside 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. It brings beautiful violet color back.

  7. Let the jelly boil for approx 5 minutes until thickened. Skim off the foam, if any.

  8. Fill the jars and store them in a cold and dark place.