Violet Jelly

4.60 from 50 votes

Embrace the charm of spring with this Violet Jelly recipe, turning foraged wildflowers into a magenta-hued, subtly floral delight. Perfect for brightening your spring breakfast table. Once you've picked enough violet flowers, making this jelly could not be simpler. I got four 1/2 cup jars which I canned (plus a little extra that went straight into the refrigerator) out of this recipe.

Prep Time10

Cook Time14

Resting time1

Total Time1 24

Course: Breakfast, Condiment

Cuisine: American

Keyword: violet jelly

Servings: servings

Calories: 51kcal

Ingredients

2 cups violet flower petals no stems- make sure you gather them from an area which has not been sprayed with chemicals (and where your dogs don't do their business)
2 cups water
1/4 cup lemon juice I used organic
1.75 oz pectin I used Mrs. Wages fruit pectin
2 cups sugar though I rarely use white sugar, I did in this case because I wanted to make sure the jelly would have the vibrant pink color

Instructions

Rinse and drain flower petals, and place in heat-proof glass bowl. Bring water to a boil and pour over petals. Cover and allow to steep overnight, or for up to 24 hours.
Strain the liquid through a fine mesh sieve: use a wooden spoon to press all the liquid from the plant material (compost or discard the flowers when you're through). The liquid will have a greenish tint at this point. If not using it right away, you can refrigerate it for up to 24 hours.
Combine strained liquid with lemon juice in the saucepan (notice how it turns purple!), then whisk in the pectin and the sugar. Bring to a full rolling boil, whisking to ensure the sugar and pectin dissolve thoroughly, then turn heat to medium high and cook, stirring occasionally, for about 5 minutes (or until the jelly has reduced a bit and thickened).
Skim off any foam and then ladle into your clean, hot and sterile jars, leaving 1/8″ head space. Wipe lids and screw on the the rings, then process in a hot-water bath for 10 minutes.
Remove jars and allow to cool for 24 hours on the counter.

Nutrition