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Violet Jelly

Total Time

Prep: 40 min. + standing Process: 5 min.

Makes

about 5 half-pints

Updated: Nov. 25, 2022
For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!— Bernard Bellin, Franklin, Wisconsin
Violet Jelly Recipe photo by Taste of Home

Ingredients

  • 4 cups fresh violet blossoms
  • 3-1/2 cups boiling water
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/4 cup lemon juice
  • 4 cups sugar

Directions

  1. Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.
  2. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green).
  3. In a Dutch oven, combine violet liquid, lemon juice and pectin (liquid will turn violet.) Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  4. Remove from heat; skim off foam. Ladle hot mixture into 5 hot sterilized half-pint jars, leaving 1/4-in. headspace. Adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Editor's Note: Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet, not the African violet houseplant, which is inedible.
Canning Altitude Jam-Jelly
The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutrition Facts

2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

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