Wild Violet Jelly

Is your yard full of wild violets? If so, good news! You can turn them into an elegant and delicious treat for you and your family to enjoy. About a year ago, while on a hike with a dear friend, we were having a conversation about making dandelion jelly. We just so happened to then come upon a patch of wild violets and she informed me that you can also make wild violet jelly. What?! I was so excited and couldn’t wait to try it. We set a date for her to come over and teach me how to make it, and my family has been hooked ever since. While some may think trying to make jelly out of these little beauties would be a long and difficult process, it’s actually quite simple (and even easier when you don’t accidentally let it boil over like I did last week…talk about a sticky mess!But all worth it in the end!).

The most time consuming part of this recipe is picking all of the violets, but it can make for a great outdoor family activity. Please be sure that you are using blooms that are picked from an area you are sure have had no contact with animals or pesticides. The easiest way to identify true wild violets is by the heart shaped leaf and the crooked neck of the stem. Also, for the purpose of this recipe, make sure you are using only the blooms and not the steams.

The recipe listed below will yield 4-5, 8 oz. jars. This year I decided to multiply it to make 15, 8 oz. jars! One of the best parts of making this jelly is watching the deep purple liquid from the steeped violets turn to bright pink/violet once the lemon juice is added. Farmer Boy loves to watch the reaction, and if you have little ones at home I know they will enjoy it as well. So gather your family and give this a try! It promises to not disappoint and I know you will enjoy the jelly spread over hot buttered toast or freshly baked biscuits as we do here in the Farmhouse.

Abide in Him Always,

Ashley

Wild Violet Jelly

Ashley Lemr

An elegant and delicious treat. Great on buttered toast or fresh baked biscuits.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Ingredients

  

• 2 heaping cups freshly picked wild violets (fully opened)
• 2 1/2 cups water
• 1/4 cup lemon juice (strained)
• 1 pkg liquid pectin
• 4 cups sugar

Instructions

 

• Rinse the flowers and place in a large glass bowl.
• Boil water and pour over flowers. It will turn to a beautiful deep blue/purple color. Steep for 3 hours (or overnight).
• Strain the flowers through a fine cheesecloth and pour liquid into a large saucepan.
• Stir in lemon juice and pectin and bring to a rolling boil. (Adding the lemon will make the liquid change to a bright pink/violet color…Farmer Boy’s favorite part!)
• Stir in the sugar and bring to a hard boil, stirring constantly. Boil for 1 minute.
• Turn off burner and remove from heat. Skim off the top foam and begin to ladle the hot liquid into prepared, sterilized canning jars leaving 1/4 inch at the top.

  Caution: Liquid and jars will be extremely hot! Please use necessary precautions!) 
• Wipe any liquid that may have dripped off of the rim, add canning seals and lids and secure until finger tight.
• Process in a hot water bath for 5 minutes then remove with canning tongs. Place jars on a heat resistant surface and allow to sit overnight to cool completely.