Violet Jelly

Stormy Stewart


Spring is upon us and the wild violets are about to spring forth. Take this time to gather them up for recipes and future use. Check out my other recipes for violets

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2 1/2 cups


2 c
fresh violets
2 c
boiling water
lemon (juice from) 4 tablespoons
pack powdered pectin
4 c


1Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green. Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal.

Makes approximately 2½ cups jelly.

About this Recipe

Course/Dish: Jams & Jellies
Other Tags: Quick & Easy, Healthy