Up until last week I had never heard of wild violet jelly. A dear old friend, who introduced me to canning 20 years ago, posted a picture of her wild violet jelly on Facebook and I was intrigued.
I found a recipe and decided to give it a try. My daughter and I ventured into the back yard to pick a quart of violets. Be sure you can identify your plants correctly.
The best part was the smell while it was cooking. It reminded me of an herbal tea. I can’t wait to try it on some home made biscuits.
Here’s the recipe I followed: