Violet Jelly Recipe

Violet Jelly Recipe
Content may contain affiliate or sponsored content. Read disclosure here.

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!

Please note that this recipe uses the Inversion Method, which can be pretty controversial. I chose to refrigerate these jars and treat them as bottled as opposed to “canned”. Please do your research on the various methods and choose the one that fits you best.

Try it and let me know what you think!

Kitchen Items for this Recipe

Enjoy and happy baking! 💋

Wild Violet Jelly Recipe

Violet Jelly Recipe

Wild Violet Jelly Recipe

No ratings yet
Course Jams and Jelly
Cuisine American
Servings 6 jars

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.

Notes

*This will be made with the first two ingredients
**Tipper's recipe called for a box of pectin. When I researched the number of tablespoons in a box of pecting, I found two answers: 4 tbsp and 6 tbsp. I went with the , but you may want to just do 4 tbsp. My jelly didn't spread very well - and I assume it's because there was too much pectin.
Keyword Flower jelly, jelly, violet jelly
Tried this recipe?Let me know in the comments below!
Did you make this recipe? Share on InstagramMention @CastIronLane or tag #CastIronLaneRecipes!
Let’s continue the fun! Join my Cast Iron Lane Facebook Group here!

Content may contain affiliate links. This means that, at no additional cost to you, I may earn a little somethin’ somethin’ when you use the link to make a purchase. Learn more here. Would you like me to feature your brand? Contact me here.

Did you like this recipe?

Click on a heart to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

I'm sorry that you didn't like this recipe. 🙁

Let us improve this post!

Tell us how we can improve this post?

Want to save this recipe? Enter your email below and I'll send the recipe straight to your inbox!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating