I have been wanting to try this recipe for the last few years, but I always managed to miss my chance to harvest violets. I was either traveling when they bloomed or it rained incessantly and I wasn’t able to get out to harvest them.
This year, I was able to get out and grab a bowl full of violet blooms! It was a lot of fun to make.
I wasn’t quite prepared for the taste. I think I assumed it would taste more fruity. But I thought it definitely had a “flower” taste to it. I think I’ll try my hand at making violet tea or syrup next year.
I used a recipe that I found by Tipper on Blind Pig and the Acorn. Be sure to check out her blog and YouTube channel. She covers all things Appalachia, and I hope you enjoy her as much as I do!
Try it and let me know what you think!
Kitchen Items for this Recipe
Enjoy and happy baking! 💋
Wild Violet Jelly Recipe
Wild Violet Jelly Recipe
Equipment
- jelly jars
- rings
- lids
Ingredients
- 3 - 4 Cups Violet Blooms
- 2 - 4 Cups boiling water
- 2 Cups Violet bloom water* (steeped (from above violet blooms))
- 1 medium lemon
- 4-6 Tbsp pectin** (READ NOTES)
- 4 Cups of sugar
Instructions
- Pick 3 - 4 cups of violet blooms. Remove stems
- Rinse/wash blooms well in cold water. Drain
- Bring 4 cups of water to a boil
- Pour over blooms, covering them. Cover and steep overnight
- Strain water from blooms. Place this bloom water in a pot over medium-high heat
- At the same time, bring another large pot of water to a boil
- Squeeze juice of one lemon.
- When bloom water reaches a boil, pour lemon and pectin into pot, stir. Bring to a boil.
- Pour in sugar, and stir until dissolved. Bring to a boil
- While this is coming to a boil, place glass jars and rings in the other pot of water. Bring to a boil
- Once bloom mixture is boiling, begin dipping into jelly jars - one jar at a time.
- Fill jars almost completely, leaving 1/4 - 1/2 inch headspace.
- Dip lids in boiling water to sterilize before placing on jelly jars
- Place ring on jelly jars. Turn upside down.
