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jars of violet jelly

Violet Jelly

Learn how to turn violet flowers from your backyard into a delicious homemade jelly that tastes grape-like!
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Course: Jams & Jellies
Keyword: jelly, reduced sugar pectin, violet flowers
Total Time: 6 hours
Servings: 4.5 half-pints

Equipment

  • a saucepan for boiling 3 cups of water
  • heatproof pitcher or container, for infusing violet flowers
  • a strainer, to strain the flower infusion
  • heavy-duty 6-8 quart pot or stockpot
  • a bowl that will hold 2 1/2 cups of sugar
  • heavy-duty 6-8 quart pot or stockpot
  • an equal sized or slightly smaller bowl
  • 5 half-pint jars, or 9 four-ounce jars (will fill around 4 1/2 half pint jars)
  • ladle, for spooning hot jelly into hot jars
  • water bath canner with rack, if canning your jelly

Ingredients

For the Violet Flower Tea (Infusion)

  • 2 cups violet flowers
  • 3 cups water

For the Violet Jelly

  • 2 1/2 cups violet flower tea
  • 2 tbsp lemon juice
  • 2 1/2 cups sugar
  • 1 box Sure-Jell no or low sugar needed pectin (1.75 oz pink box)
  • 1/2 tsp butter (optional, to add at any point during cooking to reduce foam in your jelly)

Instructions

To Make the Violet Flower Tea (Infusion)

  • Bring 3 cups of water to a boil in a saucepan
  • While the water heats, place the violet flowers into a heatproof container or pitcher.
  • Pour the boiling water over the flowers.
  • Cover the container with a saucer or plate, and steep for 4 hours.
  • After 4 hours, the tea should be a bright or dark blue or teal color.
  • Strain out the spent plant matter (make sure to squeeze it in your fingers to get every last drop of tea out!)
  • You should have roughly 2 1/2 – 2 3/4 cups of liquid after straining.
  • Either use this tea immediately to make jelly, or freeze it for later use in a tight-sealing container. Frozen tea will be good for 3 months.
  • If you taste it, it won’t taste very good at this stage! But don’t worry, and don’t toss your tea out. It’ll transform soon enough!

To Make the Violet Jelly

  • If you're water bath canning, start heating the water in your canner.
  • Heat your jars by keeping them in the water bath canner, a pot of boiling water, or your dishwasher set to sanitize cycle. (You want them hot when pouring in hot jelly, or they could crack.)
  • Add the lemon juice to the tea. (Enjoy watching the moment the color changes in front of your eyes!)
  • Add the tea and lemon juice to the heavy stockpot.
  • Measure 2 1/2 cups of sugar into a bowl.
  • Scoop out 1/4 cup of that sugar and place it into a new bowl.
  • Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
  • Add this to the violet & lemon juice mixture in your pot, and mix. Set it all on a burner turned to high heat.
  • Stir constantly until the mixture reaches a full rolling boil.
  • Add the remaining sugar and return it to a full rolling boil, stirring constantly.
  • Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
  • After one minute, remove the pot from the heat.
  • Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
  • If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
  • Wipe the rims with a damp paper towel. This removes sticky reside that might keep the jar from sealing well.
  • Cover each jar with a lid and screw the ring on firmly.
  • Once cool, store in the fridge for up to 3 weeks OR for longer storage of 1 year, water bath can your jelly.

To Water Bath Can Violet Jelly

  • After filling the jars, and adding the lids/rings, carefully lower them into the hot water of a water bath canner. (Use a canning rack if available, or a canning jar lifter.)
  • Cover the canner with its lid.
  • Heat the water to a boil over medium high heat.
  • Boil the jars, with the lid on the canner, for 10 minutes.
  • After 10 minutes, remove the lid carefully (watch for steam!), and remove the jars.
  • Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.

Shelf Life of Violet Jelly

  • Any jars that don't seal should be kept in the refrigerator and used within 3 weeks. Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.