Othercreativecanning5.0
Violet Jelly
Wild violet jelly tastes like spring in a jar, with the flavor of fresh berries and it turns a beautiful shade of pink in the jar.
👥 48 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●whisk
📝 Preparation Steps
1
Harvest the violet flowers, choosing only blossoms free from pesticides. If using a mason jar, harvest directly into the jar, about halfway full.
2
Pour the boiling water over the violet flowers. Let steep for 15 to ⏱️ 20 minutes. The tea will likely be greenish or turquoise at first.
water4 cups
3
Strain out the flowers and pour the tea into a large pot. Stir in the lemon juice (or citric acid); the color will shift from turquoise to pink.
4
Whisk in the powdered pectin until dissolved. Bring to a full rolling boil over high heat, stirring constantly, and boil for ⏱️ 1 minute.
5
Add all the sugar at once and stir. Return to a full rolling boil and boil hard for exactly ⏱️ 1 minute. Remove from heat and skim off any foam.
sugar (or less, see notes)5 cups
6
Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, center lids, and apply bands fingertip-tight.
7
Process in a boiling water bath for ⏱️ 10 minutes, adjusting for altitude. Turn off heat and let jars rest ⏱️ 5 minutes before removing. Cool undisturbed for ⏱️ 12-24 hours before checking seals. If not canning, store in the refrigerator for up to 3 weeks.
water4 cups
Nutrition Facts
calories
84 kcal
fat Content
0.1 g
serving Size
1 Tbsp
fiber Content
0.1 g
sugar Content
21 g
sodium Content
3 mg
protein Content
0.02 g
carbohydrate Content
22 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.001 g
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