Violet Jelly

Total Time:Prep: 40 min. + standing Process: 5 min.

Recipe by Bernard Bellin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 10, 2023

For a beautiful jelly to give as a gift or to enjoy yourself, this one can’t be beat. It's impressive, but the floral flavor is also so refreshing. —Bernard Bellin, Franklin, Wisconsin

Editor's Note: Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet, not the African violet houseplant, which is inedible.

Canning Altitude Jam-Jelly

The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
TEST KITCHEN APPROVED

Violet Jelly

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Yield:about 5 half pints
Prep:40 min
Cook:5 min
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Ingredients

  • 4 cups fresh violet blossoms
  • 3-1/2 cups boiling water
  • 1/4 cup lemon juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 4 cups sugar
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Directions

  1. 1
    Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally.
  2. 2
    Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green).
  3. 3
    In a Dutch oven, combine violet liquid, lemon juice and pectin (liquid will turn violet.) Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
  4. 4
    Remove from heat; skim off foam. Ladle hot mixture into 5 hot sterilized half-pint jars, leaving 1/4-in. headspace. Adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  5. 5
    Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.
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