While researching violets several years ago, I found references to homemade violet jelly. It looked beautiful, but I wondered… would it taste like you were eating a mouthful of flowers? That didn’t sound all that appealing to me.
Regardless, I decided to try it out basing my experiment on a recipe for mint jelly. My first batch tasted delicious! Everyone loved it, only it didn’t set up; it was more like syrup.
I did some more research and compared all sorts of recipes and came to the conclusion that I had too high of a liquid to pectin ratio.
So, the making of batch two ensued.
It turned out perfect!
What does violet jelly taste like?
Though the flavor is difficult to describe, most of the people that taste tested it described it as similar to grape, myself included.
You can also make flavor variations with this recipe – see below for more on redbud jelly.
Just a note: Violets have mild laxative properties when eaten in excess. So please enjoy this jelly in moderation!
Some links on this site are affiliate links; I only recommend products I personally use and enjoy. As an Amazon Associate, I earn from qualifying purchases.
Homemade Violet Jelly Recipe
- 2 to 3 cups loosely packed violet blooms
- the juice of one large lemon
- 2 1/2 cups boiling water
- 1 package of Sure-Jell pectin
- 3 1/2 cups sugar
Directions to Make Violet Flower Jelly
Step 1 – Make a Violet Infusion
Gather two to three cups of violet blossoms and pour 2 1/2 cups of boiling water over them.
The mixture will begin to turn aqua then eventually a deep blue or purple depending upon the shades of violets used.
Step 2 – Strain & Add Lemon Juice
After the violets have infused for several hours, strain the infusion, and add the juice of one lemon.
The blue will quickly turn from blue to purple – as you can see in the photos above. (Your kids might enjoy watching this change too.)
Step 3 – Make the Jelly
Now, mix the pectin with the flower/lemon juice mixture, and stir the mixture in a heavy duty saucepan over high heat until it reaches a heavy boil.
Boil for one minute then add the sugar all at once.
Keep stirring, return to a boil for one minute.
Remove from heat and quickly ladle into prepared jars.
You can either store the jelly in the refrigerator for two weeks or process in a water bath for five minutes, for longer storage. (Ball has good directions on water bath canning.)