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Seven small jars of pink wild violet jelly stacked in a pyramid on a baking mat against a wooden board

Wild Violet Jelly

Servings 7 4-ounce jars
Author Sara Noel

Ingredients

For the violet infusion

  • 2 packed cups fresh violet blossoms stems removed
  • 2 cups boiling water

For the jelly

  • 2 cups violet infusion
  • 2 tablespoons lemon juice
  • 1 box (1.75 ounces) powdered pectin
  • 4 cups granulated sugar

Directions

Steps

  • Rinse the blossoms gently and put them in a heatproof bowl or jar. Pour the boiling water over them, cover, and steep in the refrigerator for 12 to 24 hours. The liquid turns deep blue.
  • Strain out the flowers through cheesecloth or a fine-mesh sieve. You should have about 2 cups of blue infusion.
  • Pour the infusion into a pot and add the lemon juice. Watch it turn purple. Stir in the pectin and bring to a hard boil. Add the sugar all at once, return to a rolling boil, and boil for 1 minute, stirring constantly. Skim off any foam.
  • Ladle the hot jelly into clean jars and cap them.

Notes

Refrigerator: Keeps 3 to 4 weeks.
Freezer: Keeps up to 6 months.
Pantry: For shelf-stable jars that keep up to a year, process them in a boiling water bath for 10 minutes. You don't have to water-bath can it.