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+ servings

Wild Violet Jelly Recipe

Servings 6 jars


  • jelly jars
  • rings
  • lids


  • 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


  • 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.


*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