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Wild Violet Jelly: Springtime in a Jar

Wild Violet Jelly: Springtime in a Jar to Brighten Your Table

Wild Violet Jelly: Springtime in a Jar offers a delightful, floral flavor that captures the essence of spring.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 cups
Course: Desserts
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Jelly Base
  • 2 cups Sweet Violet Blossoms Remove stems for best flavor and color.
  • 4 cups Water Essential for making violet tea.
  • 1.75 to 2 ounces Powdered Pectin Required for gelling.
  • 4 cups Granulated Sugar Balances floral notes and preserves jelly.
  • 1/4 cup Lemon Juice Adds acidity to balance sweetness.

Equipment

  • Medium saucepan
  • Large pot
  • Fine-Mesh Sieve
  • sterilized jars

Method
 

Making Wild Violet Jelly
  1. Begin by boiling 4 cups of water in a medium saucepan. Remove from heat and add sweet violet blossoms. Steep for 10–15 minutes, then strain.
  2. In a large pot, pour in the freshly prepared violet tea. Add powdered pectin and stir to dissolve completely.
  3. Bring the violet tea and pectin mixture to a rolling boil. Stir continuously while boiling.
  4. Gradually stir in 4 cups of granulated sugar and return to a rolling boil for 1–2 minutes.
  5. Stir in 1/4 cup of lemon juice and boil for an additional minute.
  6. To check if the jelly is set, drop a spoonful onto a cold plate and place in the freezer for 2 minutes. Test for consistency.
  7. Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids and process in boiling water bath for 5–10 minutes.

Nutrition

Serving: 1tablespoonCalories: 50kcalCarbohydrates: 14gSugar: 12g

Notes

Choose violets from pesticide-free areas. Check pectin instructions for best results. Store sealed jars in a cool, dark pantry.

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