Wild violet jelly.

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.


I steeped the flowers overnight to make the juice for the jelly.

The water turned the prettiest shade of purple. Then it was just a matter of adding lemon juice, pectin and sugar to make jelly.

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:



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