Wild violet jelly is absolutely beautiful and super easy to make. Here’s how I turn these “weeds” into a delicious treat for my family and friends to enjoy!
First, locate a patch of violets growing wild… somewhere where you know they haven’t been sprayed with chemicals or have been under heavy foot traffic. A public park is probably not the best place to hunt.
They grow like crazy in old flower beds around my house so fortunately I don’t have to go very far to find them.
Make sure you are positive that you’ve got wild violets before eating them. An easy way to identify violets is by their heart-shaped leaves and crooked neck.
Violets can be different colors. The ones that grow wild in my yard are either purple or white with purple streaks.
Gather as many blossoms as you can. I don’t bother picking the little green caps off the ends of the flowers. You’ll want 6-8 cups of blossoms to make 6 half-pints of jelly.
Jelly will store for many years as long as the lid stays sealed.