Easy Wild Violet Jelly Recipe (A Pretty Spring Canning Recipe)

If you’re looking for a beautiful spring canning recipe, wild violet jelly is a fun and surprisingly delicious way to preserve the season.

Made from fresh wild violets, this jelly has a delicate floral flavor and a gorgeous jewel-toned color that feels straight out of a cottage garden.

Wild violet jelly is perfect spread on toast, biscuits, English muffins, or even spooned onto scones for spring brunches and tea parties. It also makes a thoughtful homemade gift.

The best part? It’s easier to make than you might think.

How to Make Wild Violet Jelly

Ingredients

• 2 cups fresh wild violet blossoms (stems removed, lightly packed)
• 2 cups boiling water
• ¼ cup fresh lemon juice
• 1 box (1.75 oz) powdered fruit pectin
• 4 cups granulated sugar

Instructions

Make the Violet Tea

Rinse the violet blossoms gently and remove stems or leaves.

Place the blossoms in a heat-safe bowl or jar and pour 2 cups of boiling water over them. Cover and let steep for 12–24 hours in the refrigerator.

Strain through a fine mesh strainer or cheesecloth, pressing lightly to extract the liquid. Discard blossoms.

You should have about 2 cups of violet tea.

Add Lemon Juice

Stir in the fresh lemon juice. The color will usually shift from blue or purple to a beautiful pinkish-purple.

Make the Jelly

Pour the violet tea into a large saucepan and whisk in the powdered pectin.

Bring to a rolling boil over medium-high heat, stirring often.

Add the sugar and stir until dissolved. Return to a full rolling boil and boil for 1 minute.

Remove from heat and skim off foam if desired.

Fill the Jars

Pour hot jelly into clean sterilized half-pint jars, leaving ¼ inch headspace.

Wipe rims clean with a damp cloth and place sterilized lids and rings on the jars.

Water Bath Can

Place jars into a boiling water canner, making sure jars are covered by at least 1 inch of water.

Bring back to a boil and process for 10 minutes.

Carefully remove jars and place them on a towel-lined counter to cool undisturbed for 12–24 hours.

Once sealed, store in a cool, dark place for up to 1 year.

Tips for Making Wild Violet Jelly

• Only harvest violets from untreated areas free of pesticides or chemicals.
• Pick blossoms when they are fresh and fully open for the best flavor and color.
• Lemon juice is important because it helps create the signature vibrant purple-pink color.
• If your jelly seems thin at first, don’t worry—it thickens as it cools.

Ways to Use Wild Violet Jelly

Wild violet jelly tastes lovely on:

• Toast or biscuits
• Scones for spring brunches
• Tea sandwiches
• Yogurt or oatmeal
• Charcuterie boards with soft cheeses

This homemade jelly is such a pretty way to celebrate spring—and it feels a little magical watching fresh flowers turn into jewel-colored jam.

More Jelly Recipes

• Homemade Grape Jelly
• Homemade Apple Jelly
• Canning Rose Petal Jelly
• Honeysuckle Jelly Recipe
• Canning Lavender Jelly

Follow my Simple Homemade Living board on Pinterest.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Straining the Tea

After the flowers have steeped, strain the tea through a fine mesh strainer or cheesecloth. This will remove any petals or other debris from the tea.

Cooking the Jelly

Combining Ingredients

Now that you have prepared your violet infusion, it’s time to start cooking the jelly. To begin, gather all of your ingredients: violet infusion, sugar, lemon juice, and pectin. Make sure you have the correct measurements as indicated in the recipe.

Related Article: Canning Blackberry Jelly: A Beginner’s Guide

In a large pot, combine the violet infusion, sugar, and lemon juice. Stir the mixture until the sugar has dissolved completely. Then, turn up the heat and bring the mixture to a boil.

Reaching the Perfect Boil

When the mixture has reached a rolling boil, add the pectin and stir continuously for one minute. Keep the heat high and stir constantly to prevent the mixture from sticking to the bottom of the pot.

After one minute of stirring, remove the pot from the heat and let it sit for a few minutes. During this time, skim off any foam that has formed on the surface of the mixture.

Next, return the pot to the heat and bring it back to a boil. This time, let it boil for exactly one minute. When the minute is up, remove the pot from the heat and stir in the honey.

Canning Process

Filling the Jars

Before filling your jars with the wild violet jelly, you need to make sure that they are clean and sterilized. You can do this by washing them with hot, soapy water and then placing them in a pot of boiling water for at least 10 minutes.

You can also sterilize them by running them through a quick rinse in the dishwasher and leaving them there until you are ready to use them.

Related Article: Canning Strawberry Jelly

Once your jars are clean and sterilized, it’s time to fill them with the jelly. Make sure to leave about 1/4 inch of headspace at the top of each jar to allow for expansion during the canning process.

You can use a ladle or a funnel to fill the jars, being careful not to spill any of the jelly on the rim of the jar. You can easily measure the headspace with this inexpensive canning funnel.

Water Bath Canning

After filling your jars with the wild violet jelly, it’s time to process them in a water bath canner. This will help to ensure that the jars are properly sealed and that the jelly will be safe to eat for up to a year.

To begin the water bath canning process, fill your canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, and then carefully lower the jars into the canner using a jar lifter.

Related Article: 10 Easy Homemade Jelly Recipes

Make sure that the jars are completely covered with water, and then place the lid on the canner. Allow the water to come back to a boil, and then process the jars for 10 minutes.

After the processing time is up, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel or a rack to cool, and wait for the lids to “pop” to indicate that they are properly sealed.

Violet Jelly Recipe

Ingredients:

• 4 cups of violet petals (make sure they are pesticide-free)
• 4 cups of water
• 1/4 cup of lemon juice
• 4 cups of granulated sugar
• 1 package of powdered pectin*

*Note: I always buy my powdered pectin in bulk from Amazon. It’s much cheaper than buying the smaller boxes. 1 box pectin = 6 tbsp. bulk powdered pectin.

Instructions:

1. Rinse the violet petals thoroughly and place them in a large pot. Pour the water over the petals and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
2. After simmering, strain the liquid through a fine-mesh sieve or cheesecloth, pressing the petals to extract as much liquid as possible. You should end up with about 3 cups of violet-infused liquid.
3. Return the liquid to the pot and stir in the lemon juice and powdered pectin. Bring the mixture to a rolling boil over high heat, stirring constantly.
4. Once the liquid is boiling, add the sugar all at once and continue to stir. Bring the mixture back to a rolling boil and let it boil for 1-2 minutes, stirring constantly.
5. Remove the pot from the heat and skim off any foam from the surface of the jelly.
6. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and rings. You can easily measure the headspace with this inexpensive canning funnel.
7. Process the jars in a boiling water bath for 10 minutes.
8. Once processed, remove the jars from the water bath and let them cool on a towel-lined countertop. As the jelly cools, you should hear the lids pop, indicating a proper seal.
9. Store the jars in a cool, dark place and enjoy your homemade violet jelly on toast, scones, or as a sweet addition to your favorite recipes.

Storing and Serving

Shelf Life and Storage

Once your wild violet jelly has been canned and sealed properly, it can be stored at room temperature in a cool, dark place for 1-2 years.

If you notice any signs of spoilage, such as mold growth, discoloration, or an off odor, discard the jelly immediately.

If you have opened a jar of wild violet jelly and have some leftover, you can store it in the refrigerator for up to 3 weeks. To prevent the jelly from crystallizing, keep it in a tightly sealed container. If the jelly appears to be moldy or has an off odor, discard it.

Serving Suggestions

Wild violet jelly is a versatile preserve that can be enjoyed in many ways. Here are some serving suggestions to get you started:

• Spread it on toast or bagels for a delicious breakfast treat.
• Use it as a glaze for roasted meats such as pork or chicken.
• Drizzle it over ice cream or yogurt for a sweet and tangy dessert.
• Mix it into salad dressings or marinades for a unique flavor twist.

No matter how you choose to serve it, wild violet jelly is a delicious and shelf-stable food that is sure to impress.

Frequently Asked Questions

What is the simplest method for canning wild violet jelly?

The simplest method for canning wild violet jelly is the water bath method. After you have filled your jars with jelly, place them in a large pot of boiling water, making sure the jars are covered by at least 1 inch of water. Boil for 10 minutes, then remove the jars and let them cool completely. Check the seals before storing.

Are there any health benefits associated with consuming violet jelly?

Violets are rich in vitamins A and C, as well as antioxidants. Consuming violet jelly may help to boost your immune system and protect your cells from damage. However, it is important to remember that violet jelly should be consumed in moderation as part of a balanced diet.

What are some creative ways to preserve wild violets?

In addition to making jelly, there are many creative ways to preserve wild violets. You can dry them and use them in potpourri, or infuse them in oil or vinegar for use in salad dressings or marinades. You can also freeze them in ice cubes to add a pop of color to your drinks.

 

How can I infuse jelly with the flavor of wild violets?

To infuse jelly with the flavor of wild violets, simply steep the flowers in hot water for several hours or overnight. Strain the liquid and use it in place of some or all of the water called for in the recipe. Be sure to adjust the sugar and lemon juice accordingly to maintain the correct balance of flavors.

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