Super Easy Wild Violet Jelly Recipe

Super Easy Wild Violet Jelly | Our Life on a Homestead

 

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!

Super Easy Wild Violet Jelly | Our Life on a Homestead

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.

Super Easy Wild Violet Jelly | Our Life on a Homestead

Super Easy Wild Violet Jelly | Our Life on a Homestead

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.

Super Easy Wild Violet Jelly | Our Life on a Homestead

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.

Super Easy Wild Violet Jelly | Our Life on a Homestead

Print Recipe
Easy Wild Violet Jelly
Here's how to turn "weeds" into a delicious treat for your family and friends to enjoy! ourlifeonahomestead.com
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 2 hours
Servings
half-pints
Ingredients
  • 6-8 cups wild violet blossoms
  • 3 1/2 cups boiling water
  • 1.75 oz (1 pkg) powdered fruit pectin
  • 1/2 cup lemon juice (fresh or bottled)
  • 4 cups sugar
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 2 hours
Servings
half-pints
Ingredients
  • 6-8 cups wild violet blossoms
  • 3 1/2 cups boiling water
  • 1.75 oz (1 pkg) powdered fruit pectin
  • 1/2 cup lemon juice (fresh or bottled)
  • 4 cups sugar
Instructions
  1. Rinse blossoms under running water; drain. Place blossoms in a glass bowl and cover with boiling water. Place a cloth over the bowl and allow to steep for 2 hours, stirring occasionally. The liquid will turn a beautiful purple color.
  2. Strain liquid into a large glass measuring cup, pressing the blossoms as you strain to extract as much liquid as possible. Add water as needed to make 3 1/2 cups liquid total.
  3. In a large glass bowl, mix the violet water, lemon juice, pectin and sugar. (Watch how the lemon juice changes the color of the liquid to a brighter pink!)
  4. Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute. Quickly remove from heat.
  5. Ladle hot liquid into clean, sterilized jars (either 6 half-pints or 3 pint jars), leaving 1/4" headspace. Wipe the rims of the jars with a clean cloth to remove any droplets, then screw down the two piece lids. Process for 5 minutes in a water bath canner.
  6. Remove the jars from the canner and allow to cool at room temperature for 24 hours before testing the seals.

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