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