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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!
Print Recipe Pin Recipe
Total Time 6 hours
Servings: 4.5 half-pints
Course: Jams & Jellies
Ingredients Equipment Method

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)

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

Method
 

To Make the Violet Flower Tea (Infusion)
  1. Bring 3 cups of water to a boil in a saucepan
  2. While the water heats, place the violet flowers into a heatproof container or pitcher.
  3. Pour the boiling water over the flowers.
  4. Cover the container with a saucer or plate, and steep for 4 hours.
  5. After 4 hours, the tea should be a bright or dark blue or teal color.
  6. Strain out the spent plant matter (make sure to squeeze it in your fingers to get every last drop of tea out!)
  7. You should have roughly 2 1/2 – 2 3/4 cups of liquid after straining.
  8. 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.
  9. 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
  1. If you're water bath canning, start heating the water in your canner.
  2. 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.)
  3. Add the lemon juice to the tea. (Enjoy watching the moment the color changes in front of your eyes!)
  4. Add the tea and lemon juice to the heavy stockpot.
  5. Measure 2 1/2 cups of sugar into a bowl.
  6. Scoop out 1/4 cup of that sugar and place it into a new bowl.
  7. Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
  8. Add this to the violet & lemon juice mixture in your pot, and mix. Set it all on a burner turned to high heat.
  9. Stir constantly until the mixture reaches a full rolling boil.
  10. Add the remaining sugar and return it to a full rolling boil, stirring constantly.
  11. Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
  12. After one minute, remove the pot from the heat.
  13. Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
  14. If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
  15. Wipe the rims with a damp paper towel. This removes sticky reside that might keep the jar from sealing well.
  16. Cover each jar with a lid and screw the ring on firmly.
  17. 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
  1. 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.)
  2. Cover the canner with its lid.
  3. Heat the water to a boil over medium high heat.
  4. Boil the jars, with the lid on the canner, for 10 minutes.
  5. After 10 minutes, remove the lid carefully (watch for steam!), and remove the jars.
  6. Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.
Shelf Life of Violet Jelly
  1. 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.