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Violet Jelly
5 from 3 votes

Violet Jelly

One of the first signs of spring is wild violets!  Reveal in the season by making 4-ingredient Violet Jelly!

Servings: 2 cups
Course: Condiments
Cuisine: American

Ingredients

  • 2 wild violet flower with stems removed from an area which has not been sprayed with chemicals and is free from pet waste. African violets (houseplants) are poisonous and should NOT be used, 4 cups; fresh
  • 2 cups water
  • 1/4 cup lemon juice I used fresh squeezed organic
  • 1 pectin 1.75 oz package; I used Sure Jell for low sugar jam
  • 2 cups granulated sugar white

Instructions

    Cup of Yum
  1. Rinse and drain flowers, and place in heat-proof container. Bring water to a boil and pour over petals. Cover and allow to steep overnight, or for up to 24 hours.
  2. Strain the liquid through cheesecloth.  Press the liquid from the plant material (compost or discard the flowers when you’re through). Add water to bring up to 2 cups of liquid if needed.  If not using it right away, you can refrigerate it for up to 24 hours.
  3. Combine strained liquid with lemon juice in aa medium saucepan, then whisk in the pectin and the sugar. Bring to a full rolling boil, whisking to ensure the sugar and pectin dissolve thoroughly, then turn heat down and simmer, stirring occasionally, for about 5 minutes (or until the jelly has reduced a bit and thickened).
  4. Skim off any foam and then ladle into clean, hot and sterile jars, leaving 1/8″ head space. Wipe jar edges, top with lid and screw on the rings, then process in a hot-water bath for 10 minutes, then remove from heat and let sit in covered canner for an additional 5 minutes.
  5. Remove jars and allow to cool for 24 hours on the counter. Check seals. Refrigerate any jars that don't seal and use within a couple weeks.
  6. After opening a jar, store leftovers in the refrigerator and use within a few weeks.

Notes

  • These instructions are meant for someone who has basic familiarity with water bath canning. To learn about this consult one of the popular canning sites like Food In Jars or the National Center for Home Food Preservation.