Oh, let me tell you about my absolute favorite homemade treat that brightens up my breakfast table: Homemade Violet Jelly! There’s something truly magical about capturing the delicate floral flavor of violets and turning it into a sweet, spreadable delight. Every time I make this jelly, it feels like I’m bottling a little spring sunshine, no matter the season. I remember the first time I tried making it—my kitchen filled with the gentle scent of fresh violets, and I felt like I was crafting something special and rare.
What I love most about this violet jelly is its unique taste and versatility. It’s floral and subtly sweet, perfect for spreading on toast, swirling into yogurt, or even as a surprising addition to desserts. Plus, making jelly from scratch is such a rewarding process; it’s all about patience, love, and a few simple ingredients. The color alone is stunning, a soft purple that instantly brightens any breakfast plate. I’m always excited to share this recipe because it’s a little different, and it brings a touch of elegance to everyday meals.
What’s in Homemade Violet Jelly?
Fresh Violet Flowers: The heart of the jelly, handpicked for their fragrance and flavor. It’s best to gather them from a safe, pesticide-free area.
Sugar: This balances the floral notes and helps the jelly set perfectly.
Lemon Juice: Essential for that fresh, tangy kick and helps with the jelly’s firmness.
Pectin: The natural gelling agent that turns the syrupy mixture into a lovely jelly.
Water: To gently extract the violet essence and blend everything smoothly.
Is Homemade Violet Jelly Good for You?
Absolutely! Beyond its delightful taste, this jelly offers gentle floral antioxidants from the violets. While it is sweetened, using natural sugar and fresh ingredients makes it a wholesome treat. Just keep in mind to enjoy it in moderation, especially if you’re watching your sugar intake. The lemon juice adds vitamin C, which is great for immunity. This jelly is a beautiful way to enjoy natural flavors without any artificial additives.
Ingredients
– 2 cups fresh violet flowers (cleaned and stems removed)
– 4 cups water
– 4 cups granulated sugar
– 1/4 cup fresh lemon juice
– 1 packet fruit pectin
Serves: About 4 jars (depending on jar size, perfect for gifting or savoring at home)
How to Make Homemade Violet Jelly?
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Begin by rinsing the fresh violet flowers gently to remove any dirt or tiny insects. Remove the stems carefully and set the petals aside.
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In a large pot, bring the water to a boil. Once boiling, remove from heat and add the violet petals. Cover the pot and let the flowers steep for about 15 to 20 minutes to extract their delicate flavor and color.
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After steeping, strain the violet-infused water through a fine mesh sieve or cheesecloth into another pot. Press gently to get all the liquid and aroma, but avoid crushing the petals too much to keep the jelly clear.
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Stir in the granulated sugar and lemon juice into the violet water. Place the pot back on medium heat, stirring constantly until the sugar fully dissolves.
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Bring the mixture to a rolling boil, then add the packet of fruit pectin while stirring vigorously. Keep boiling for exactly 1 minute, ensuring the pectin activates properly to help the jelly set.
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Remove the pot from heat and skim off any foam that appears on the surface for a clearer jelly.
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Pour the hot jelly into sterilized jars, leaving a small gap at the top. Seal the jars immediately with lids, then let them cool at room temperature.
Sweet Tips and Fun Variations
– For a subtle twist, add a few crushed lavender buds during the steeping process for an extra floral layer.
– If you prefer a less sweet jelly, reduce the sugar by about 1/2 cup, but keep in mind this might affect how well it sets.
– This violet jelly pairs beautifully with soft cheeses like goat cheese or cream cheese, making it perfect for elegant appetizers.
I hope you enjoy making this jelly as much as I do. It’s a delightful project that fills your kitchen with enchanting aromas and results in a jar of pure joy. Don’t forget to share your violet jelly moments with me!
How to Make Homemade Violet Jelly?
To start, carefully rinse the fresh violet petals to ensure they are clean. Remove any stems and set the petals aside. Next, bring 4 cups of water to a boil in a large pot. Once boiling, take the pot off the heat and add the violet petals. Cover and let the petals steep for 15 to 20 minutes, allowing the water to absorb the delicate violet flavor and color.
After steeping, strain the liquid through a fine mesh sieve or cheesecloth into another pot, pressing gently to extract as much essence as possible without crushing the petals too much. Now, add 4 cups of granulated sugar and 1/4 cup of fresh lemon juice to the violet-infused water. Return the pot to medium heat, stirring constantly until the sugar dissolves completely.
Bring the mixture to a rolling boil, then stir in a packet of fruit pectin. Keep boiling for exactly one minute to activate the pectin, which will help the jelly set perfectly. Once done, remove from heat and skim off any foam that forms on top to keep the jelly clear and smooth.
Pour the hot jelly carefully into sterilized jars, leaving a little space at the top for expansion. Seal the jars immediately with their lids, then let them cool to room temperature. As they cool, the jelly will thicken to the perfect spreadable consistency.
Sweet Tips and Fun Variations
– For a unique twist, try adding a small amount of crushed lavender buds during the steeping stage. This will introduce a gentle floral complexity.
– If you prefer your jelly less sweet, reduce the sugar by half a cup, but remember that this might affect the jelly’s firmness.
– This violet jelly is a wonderful accompaniment to soft cheeses like cream cheese or goat cheese. Spread it on crackers for an elegant appetizer.
Making homemade violet jelly is such a rewarding experience. The process fills your kitchen with a lovely floral aroma, and the final product adds a special touch to breakfasts and snacks. I hope you enjoy making and sharing this beautiful jelly as much as I do. Please let me know how yours turns out!
Frequently Asked Questions
1. Can I use dried violet petals instead of fresh ones?
Yes, you can use dried violets if fresh ones are not available. However, fresh petals provide a more vibrant color and a lighter, fresher flavor. If you use dried petals, reduce the quantity slightly—around 3/4 cup of dried petals should be enough. Always ensure your violets are food-safe and not treated with chemicals.
2. How do I know if my violet jelly has set properly?
After the jars have cooled for several hours, press the center of each lid. If it doesn’t move, the jar has sealed and the jelly is likely to be set. For extra assurance, refrigerate one jar for a few hours. If it thickens to a jelly-like consistency, you’re good. If it’s too runny, you can re-boil the jelly with a bit more pectin.
3. How long can I store homemade violet jelly?
When properly sealed and stored in a cool, dark place, violet jelly can last up to 12 months. Once opened, keep it in the refrigerator and use it within 2 to 3 weeks. Always check for spoilage signs such as mold, cloudiness, or off smells before consuming.
4. What can I serve with violet jelly besides bread?
Violet jelly isn’t just for toast. It pairs beautifully with mild cheeses like goat cheese or ricotta on crackers, makes a charming filling for thumbprint cookies, and can even be swirled into yogurt or oatmeal. You can also use it as a glaze for fruit tarts or drizzle it over pancakes and waffles for a floral twist.
Homemade Violet Jelly
- Total Time: 50 minutes
- Yield: Approximately 4 half-pint jars 1x
Description
Homemade Violet Jelly is a delicate and elegant preserve that captures the floral essence of freshly picked violets. With its unique purple hue and subtle taste, it’s a beautiful way to bring spring into your kitchen. Whether spread on toast, paired with cheese, or given as a thoughtful gift, this jelly adds a lovely touch of charm to any occasion.
Ingredients
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2 cups fresh violet petals (unsprayed and food-safe)
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4 cups water
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1/4 cup fresh lemon juice
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1 box fruit pectin (1.75 oz or 49 g)
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4 cups granulated sugar
Instructions
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Rinse the violet petals gently and remove any stems.
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In a large pot, bring 4 cups of water to a boil. Remove from heat and add the violet petals. Cover and let steep for 15–20 minutes.
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Strain the liquid through a fine mesh sieve or cheesecloth into another pot. Discard the petals.
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Add lemon juice and sugar to the violet infusion. Stir over medium heat until the sugar dissolves.
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Bring the mixture to a rolling boil. Add the pectin and continue boiling for 1 minute.
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Remove from heat and skim off any foam.
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Carefully pour the hot jelly into sterilized jars, leaving 1/4 inch headspace.
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Seal jars with lids and allow them to cool at room temperature.
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Store in a cool, dry place or refrigerate after opening.
Notes
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Only use violet flowers that are confirmed edible and chemical-free.
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To enhance color, a few drops of natural purple food coloring can be added after straining (optional).
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This jelly makes a lovely edible gift—just add a ribbon and a label.
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If jelly doesn’t set after 24 hours, reheat and add a little more pectin.
- Prep Time: 20 minutes
- Cook Time: 10 minutes