Violet Jelly

Violet Jelly

Violet Jelly

I have made a lot of jams and jellies over the years. I like them but sometimes find them too sweet for my taste. I was planning on just making infused vinegar from some of my violets this year when I decided to use the vinegar as a base for the jelly. It worked out great. The end product had a sweet taste of violets but the vinegar added a tartness I really liked. It also came out a stunning pink color. Normally when you make violet jelly you boil water and pour it over the violet blossoms, making a sort of violet tea. Then you go ahead and make the jelly. By harvesting blossoms and putting them in a jar with vinegar you can make the jelly pretty much anytime you like. Also, if you don’t have a lot of blossoms at once you can harvest a few at a time over a longer period of time. The violets in vinegar will keep. I like to have equal parts flowers and vinegar for a nice strong floral flavor, but you can get by with fewer blossoms if you need.

Start with a clean jar and put your violets in it. Pour vinegar over to cover. White vinegar or white wine vinegar can be used. Heck you could probably use red wine vinegar, too. Cider vinegar might affect the color. You can continue to add flowers to the jar as you pick them. I picked 4 cups of violets and put them in a quart mason jar. I added vinegar to fill the jar, closed it up and let the flavors blend for a week. I could have let it sit longer if I was too busy to get to it. If you are in a hurry and want to make the jelly right away just heat up the vinegar and steep the flowers.

After a week, I strained it out then poured the mixture through a coffee filter to get it really clear. I ended up with 3 1/2 cups of violet “vinegar” to use for my violet jelly. I had a basic idea of how much sugar I would need so I went from there. It worked out great and jelled perfectly.


Enough chat- here is the recipe.

Violet Jelly

3 1/2 cups violet vinegar*

1/2 c. lemon juice

1 package powdered pectin

5 c. sugar

Wash and prep jars and get water bath heating up. Place violet vinegar in pan and add lemon juice and pectin. Bring mixture to a rolling boil over high heat. Add sugar and return to the boil. Stir often. Once mixture gets to a full rolling boil, boil 1 minute. Remove jelly from heat and skim off any foam. Ladle hot liquid into jars leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in a boiling water bath for 10 minutes for 4 oz. and 8 oz. jars. Remove jars to cooling rack and check seals once they have cooled down. Yield: about 7 half pint jars or  13-14  (4 oz.) jars.

*For 3 1/2 cups of violet vinegar you will need 3-4 cups of blossoms and 3 1/2 cups of vinegar.


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