Homemade Violet Jelly
While researching violets, I found several 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 research online 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. Though the flavor is difficult to describe, most of the people that I had taste it described it as grape-ish, myself included.
Just a note: Violets have mild laxative properties when eaten in excess. So please enjoy this jelly in moderation!
Homemade Violet Jelly Recipe
For a printable PDF of this recipe, click: HERE
- 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
First you’ll want to make a violet infusion just as we did when we made violet soap. 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.
After the violets have infused for a sufficient amount of time, strain and add the juice of one lemon.
The blue will quickly turn a bright pinkish violet – as you can see in progress in the photo below. (Your kids might enjoy watching this change too.)
Now, you’ll make the jelly just as the Sure-Jell pack instructs. Mix the pectin with the flower/lemon mixture, stir 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. Process in a water bath for five minutes. Remove from water and let sit for 24 hours.
Serve with hot homemade rolls and enjoy!
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