Violet Jelly Recipe

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

Wild Violet Jelly Recipe

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Servings 6 jars

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Equipment

• jelly jars
• rings
• lids

Ingredients

  

1x2x3x

• 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.

Course: Jams and Jelly

Cuisine: American

Keyword: Flower jelly, jelly, violet jelly