Violet Blossom Jelly Recipes

HOW TO MAKE VIOLET JELLY

How To Make Violet Jelly image

Enjoy the taste of spring year round with this delicious violet jelly recipe. This is such a fun jelly recipe to make with your kids!

Provided by Kim Mills @ Homestead Acres

Time 35m

Number Of Ingredients 5

Ingredients

2 cups violet flowers
4 cups boiling water
1/4 cup lemon juice
4 cups sugar
1 package powdered pectin

Steps:

Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.
Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.
Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!
Add 1 package of powdered pectin and bring it to a boil.
Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.
Remove from the heat and stir and skim for 5 minutes.
Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.
Process in a water bath canner for 10 minutes or according to your altitude.
Remove from the canner and place on a towel for 24 hours until the seals have set.

VIOLET JELLY

Violet Jelly image

For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!- Bernard Bellin, Franklin, Wisconsin

Provided by Taste of Home

Time 45m

Yield about 5 half-pints.

Number Of Ingredients 5

Ingredients

8 cups fresh violet blossoms
3-1/2 cups boiling water
1 package (1-3/4 ounces) powdered fruit pectin
1/2 cup lemon juice
4 cups sugar

Steps:

Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

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