Appalachian Food

Easy Recipe For Making Violet Jelly

Since I mentioned making violet jelly in the rooster fighting post earlier this week, several folks have asked me to re-post the violet jelly recipe. It was originally published here on the Blind Pig in April 2010.

How to make violet jelly

After a few folks told me they made jelly with wild violets I had to give it a try.

Gathering violets to make jelly

So the other evening, me and this character headed for Granny’s Violet Vale. In only took us a few minutes to pick 2 cups of violet blooms, that’s how much it takes to make jelly.

What kind of violets do you make jelly from

Rinse off the blooms, then place them in a glass bowl and pour 2 cups of boiling water over them. I looked at several recipes and they all varied about how long to steep the blooms. I went for the longest time. I covered the bowl with a plate and let it sit on the counter until the following day when I planned to make jelly.

Violet Juice

But as often happens in life something came up. So I drained the blooms (discarding them) and put the purplish liquid into the fridge until today.

How to make violet juice

To make violet jelly you need:

  • 2 cups of violet flower juice
  • juice of 1 lemon
  • a box of pectin
  • 4 cups of sugar
  • jelly jars, lids, and rings (you need to sterilize all and keep the jars hot I use a pot of simmering water)

Science project with violets

~first-pour the violet juice, pectin, and lemon juice into a fairly large sauce pan (when you mix the lemon juice with the purple violet juice it immediately turns pink might make a neat science project for school)

~heat the mixture until it boils, then add 4 cups of sugar

~while stirring, bring the mixture back to a hard boil

~boil for one minute

~ladle hot jelly into hot jars

~attach lids and rings

~turn jars upside down for 5 minutes then turn right side up, the jars will seal as they cool, if one doesn’t seal put it in the frig and eat it first

~if you feel more comfortable using a hot water bath to seal the jelly, place jars in a hot water bath for 10 minutes

Violet Jelly

The recipe above made 4 small jars of violet jelly.

I was pleasantly surprised by the taste. I didn’t think the the jelly would have much of a flavor other than being sweet. I was wrong, violet jelly does have a distinct flavor. I’ve been thinking of how to describe the taste, what have I come up with? Not much. It’s kind of a herbal sweet taste sorta like lavender but not quite. In the end I decided it must taste exactly like violet jelly, which makes sense don’t you think?



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  • Reply
    April 19, 2012 at 10:25 am

    This recipe is absolutely delicious! I made it yesterday, and actually threw in a few of the flowers that had been steeping to create the water. Now, they look like bugs, but actually taste just like the jelly, giving a little texture…not sure I would put them in again, but no harm done!
    I think the taste can only be described as violet, sweet, silky, and a lovely floral flavor of violets! I don’t think there is any berry that resembles it!
    I also had a little extra, so decided to try to make candy, not sure if that is going to turn out, can hardly taste it because it is so stuck to my plate, think I’ll have to freeze it to get it off. Nothing ventured, nothing gained…I’ll let you know what it turns out like:)

  • Reply
    Sally K - North Coast Muse
    April 15, 2012 at 11:07 pm

    I stumbled onto your blog quite by accident today and am so glad I did. I can’t wait to try this violet jelly and to read more of your stories. I grew in Southern Ohio with family that migrated thru the Appalachians so your stories have a familiar sound to me, like home.

  • Reply
    susie swanson
    April 15, 2012 at 8:55 pm

    That sure is pretty jelly..I’ve never tried it..

  • Reply
    Missy Steiger
    April 15, 2012 at 11:30 am

    I think we’ll just have to try this one, especially as we’re out of jelly!

  • Reply
    Marylou Sweat
    April 14, 2012 at 8:35 pm

    I would love to make violet jelly but I’m not sure we have wild violets down here in Florida :o( I do make rose petal jelly which has a very distinctive taste and you can tell it’s rose. Adding a little habanero pepper makes it interesting also. I only use red and/or pink roses as the other colors are muddy looking. Haven’t tried purple though. Marylou in Dover, Fla.

  • Reply
    April 14, 2012 at 12:51 pm

    Wish I could find enough violets to try this. We have wild violets but they are few and far between. Hope you have a great weekend!

  • Reply
    April 14, 2012 at 11:36 am

    The violet jelly looks good to see
    you makin’ it, but I bet it don’t
    compare with your’s and Miss Cindy’s blueberry-white peach. I
    think that’s the best I ever tasted. (And it makes me Greedy!)

  • Reply
    Mrs. K
    April 14, 2012 at 10:59 am

    Sounds wonderful. I love to make herb/flower jellies and will have to give this a try.

  • Reply
    Jim Casada
    April 14, 2012 at 10:41 am

    Tipper (and Ed and Miss Cindy)–a couple of thoughts. I reckon Eva Nell and Tipper both could be described to the effect, “now ain’t that the beatin’est woman!” As for rose jelly, I’ve actually eaten it, although it was made of rose hips rather than petals. They are chock full of vitamin C, and some of the ones which grow wild out West seem to produce a hip for every flower.
    Jim Casada

  • Reply
    Karen Larsen
    April 14, 2012 at 10:15 am

    I’ve had violet jelly, and it’s delicious. I used to love violet gum when I was young… anyone remember that?

  • Reply
    Ed Ammons
    April 14, 2012 at 9:43 am

    Eva Nell-Mommy wudda said “You beat all I’ve ever seen or heard tell of.”

  • Reply
    April 14, 2012 at 8:54 am

    Violet jelly sure is a good thing –I have in the past made violet jelly and there is still enough violets left here on the grounds to make again if I only get them pick—maybe you should send up the “character” up here to Pa to help???

  • Reply
    dolores barton
    April 14, 2012 at 8:47 am

    I have never tried to make jelly, violet no less. Looks interesting! What might the flavor be similar to?

  • Reply
    Miss Cindy
    April 14, 2012 at 8:14 am

    Thanks B.Ruth for that image! LOL
    I’ve never made violet, or any other, flower jelly. I wonder what would happen if you left the petals in and made jam. Also wonder if you could use other flowers. I know they make rose water, bet you could make rose jelly….if you had roses. See, my head always takes off with other ideas. That’s why I don’/can’t follow recipes.

  • Reply
    Eva Nell Mull Wike, Ph.D.
    April 14, 2012 at 7:58 am

    Well Tipper: As my mama would say “You beat all I ever heard of!” However I will share this post with my sweetheart – as he use to work for BLUE PLATE FOODS in Atlanta, GA. He still thinks he is a GREAT Jelly Chemist! We will see if he goes for your recipe!
    Cheers, Eva Nell

  • Reply
    Ed Ammons
    April 14, 2012 at 7:44 am

    That “character” looks like she has bloomed out prettier than any violet blossom. Wuz the violet boggan made ‘specially for the occasion?

  • Reply
    April 14, 2012 at 7:44 am

    I’ll have to try this sometime, violets are my daughter’s favorite flower. It sure is pretty!

  • Reply
    B. Ruth
    April 14, 2012 at 5:38 am

    Scones and Violet jelly yummmm!
    Make sure the critters and varmits haven’t visited the patch! Ewwwwwww…LOL
    Thanks Tipper,

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