Wild Violet jelly recipe to bring summer to your kitchen

Learn how to turn violet flowers from your garden into a purple-hued violet jelly that tastes like spring. 

Wild violets are among the first flowers to appear in spring, making your garden smell amazing. In addition to their striking scent and color, they have many medicinal properties that people have used for thousands of years.

Making flower jelly allows me to enjoy the incredible smell and taste of violets all year round. It’s a way to preserve the essence of these beautiful flowers even when they’re not in season. Whether I spread it on toast or use it in desserts, violet jelly lets me savor the goodness of violets beyond their short blooming period.

What is violet jelly?

Violet jelly is made from the petals of wild violet flowers, harvested in full bloom, that are steeped in water to create a tea infusion. Combining violet tea with pectin and sweetener (honey in our case) makes a sweet and spreadable jelly that you can spread on bread or use as a filling in desserts. Violet jelly captures the essence of violets and offers a unique and delicate floral taste. Similarly, you can make lilac or dandelion jelly.

Are violets edible?

The violet leaves and flowers are edible; however, their seeds and roots are considered purgative and emetic and should be used with caution. The leaves can be eaten raw in salads or smoothies or cooked into soup or tea. Flowers, on the other hand, are great in desserts or infused waters.

I love using flowers and leaves in natural remedies and skin care products, turning them into violet oil, body butter or tincture. They are moisturizing, anti-inflammatory, and contain rutin that eases varicose veins and hemorrhoids.

If you are interested in violets and dive deeper into their meaning and the symbols they are associated with, this guide is for you.

Just ensure you use common wild violets and not African violets (Saintpaulia), as these are not edible. They generally don’t survive in the wild and have a very different six petals, flower shapes, and oval leaves.

Ingredients to make flower jelly

Violet blossoms

Violet flower petals often appear in shades of blue-purple or violet, although yellow and white wild varieties exist. They all have irregular flowers with five petals. Wild violets have two types of flowers. 

The pretty ones we use to add color and make dishes look more attractive don’t produce seeds. However, the plant also has another flower without hidden petals that can produce seeds. You may notice that some wild violets don’t have a scent. The Garden Violet (Viola odorata) is the only species with the famous fragrance. The other violets (such as Violet sororia and tricolor) have similar medicinal benefits but don’t have the scent.

Sweetener

I opted for honey, but you can use any white sugar or brown sugar. However, it’s important to remember that different sugars will impact the jelly’s color, flavor, and setting. For example, if you use raw cane sugar that contains molasses, the jelly may turn brownish instead of violet. In this particular recipe, I chose raw honey because of its nutritional benefits and antibacterial properties, and it turned out great. 

Thickening agent

I used low-sugar pectin in the powder form in this recipe, but you can also use liquid pectin or agar. Note that if you decide to use another thickening agent than low-sugar pectin, you must adjust the amount of sugar needed.

The ratio of thickening agents for this jelly is 50 g (1.75 oz) pectin = 56 g (1.96 oz) agar. 

Lemon

Lemon helps the jelly set and brightens its color. In addition, it prevents bacteria growth. I also like the right balance of sweet and sour taste of jelly, but some people prefer sweeter jelly notes. Therefore, I suggest you taste it and balance honey and lemon. You can substitute lemon with citric acid at 1/4 teaspoon for one tablespoon of lemon juice.

Homemade Violet Jelly Recipe

First step – gather violets

I harvest the flowers in early spring with my hands and scissors. Harvesting just the blossom doesn’t hurt the plant but reduces nectar for pollinators. Thus, don’t take more than half of the available blooms and leaves from one plant (generally just one or two); only harvest from well-established and abundant plants. Also, make sure the places are free of any pesticides. 

Second step: Make violet tea.

Place 2 cups of violet flowers in a large pot. Bring to a boil 4 cups of water and pour it over the violets, fully submerging them. Allow the violet liquid to steep for about 15 minutes, ensuring the water absorbs the fragrance and color of the violets. Strain the violet tea through a fine-mesh sieve or cheesecloth to remove the flower petals, leaving behind the violet-infused tea.

Third step: Make violet jelly.

To make this jelly set properly, add the pectin to the 4 cups of liquid and let it hard boil for 1 minute. This boiling step activates the powdered pectin and helps it work its magic. Then, reduce the heat and let it simmer gently for about 10 minutes, stirring until the pectin dissolves completely.

Next, add some lemon juice to the mixture and increase the heat to medium. Keep stirring, and you’ll notice the beautiful, vibrant color of the jelly coming through. However, the mixture will still be a bit runny at this point. Let it simmer for another 5 minutes, stirring occasionally.

When the 5 minutes are up, remove the saucepan from the heat. Cover it with a lid and leave it undisturbed for about 10 minutes. During this time, skim off any foam or air bubbles that appear on the surface using a metal spoon.

Fourth step: Add honey and fill it into jars.

Add raw honey to the homemade jelly mixture and pour into canning jelly jars, leaving ¼ inch of headspace. To ensure the jars seal properly, take a clean damp cloth and wipe the rims of the jars clean. Now, it’s time to seal the jars. Place the lids on the jars and screw on the rings until they are finger-tight. Wait for the jelly to cool and thicken when the temperature cools. The thickening point varies depending on the choice of agent, batch size, and pan size. 

Note: You can also perform a gel test by taking a small spoonful of the mixture and placing it on a chilled plate. Allow it to cool briefly, then push it gently with your finger. If it wrinkles and holds its shape, the jelly is ready. If not, continue boiling and testing until you reach desired consistency.

How does wild violet jelly taste?

Wild violet jelly has a delicate and floral taste with subtle hints of sweetness. This Violet jelly tastes like sweet violet flowers with a touch of honey. It is a unique aromatic flavor!

How to store your homemade violet jelly?

If you are making refrigerator jelly that does not need to be processed, store it in the refrigerator for up to 3-4 weeks. After that, if you want to extend its shelf life u to one year, do water bath canning.

Water bath canning

To preserve your violet jelly, carefully use the jar lifter to place the jars into a canner of boiling water. Make sure the boiling water completely covers the canning jars.

Put the lid on the pot and bring the water back to a boil. Once it’s boiling vigorously, set a timer for 10 minutes. After 10 minutes, carefully take the jars out of the pot and place them on a surface lined with a towel.

As the jars cool down, you may hear a “pop” sound, indicating that the lids have been sealed properly. To ensure the jars are sealed, press down on the center of the lid. If it stays down and doesn’t move, the jar is sealed correctly. However, the jar didn’t seal properly if the lid pops up and down when pressed. In that case, refrigerate it and use the jelly within a few days.

How to use violet jelly?

Use it like any other jelly:

•  As a sweet and floral spread on your morning toast or freshly baked biscuits. This wonderful jelly adds a unique twist to your breakfast or afternoon tea.
• Incorporate it into desserts like cakes, cupcakes, or pastries. It adds a touch of floral sweetness and visual appeal to your sweet treats.
• Serve violet jelly alongside a cheese platter. Its sweet and floral notes create a lovely contrast with the savory flavors of different cheeses. Try it with mild cheeses like brie or goat cheese.
• Add a dollop of violet jelly to plain yogurt or stir it into your morning oatmeal. 
• For a unique floral twist, stir a spoonful of violet jelly into tea, lemonade, or cocktails. 

Love this recipe. Here are more recipes using wild violets