opened hand holding a purple violet

Violet Jelly

Contributed by Diane Rhoads, Violet Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Diane, who lives in Sprague, WA, got the idea for this jelly when she saw Chrissy Hyde’s recipe for Rose Petal Jelly.
Diane says: “I followed the rose petal jelly recipe exactly except I used 3 cups of lightly packed fresh violets, including the bit of green the petals are attached to. The liquid steeped from the flowers is a bluish purple but changes to a pink when the lemon juice is added due to the change in pH.
“I got the violets from my lawn! Some people may consider them a weed but I love the way they smell. I make tea and syrup from the flowers as well as jelly. One important note: these are NOT the same as African violets commonly grown as house plants.”
Servings 5 cups

Ingredients

  • cups hot not boiling water
  • 3 cups of lightly packed fresh violets including the bit of green the petals are attached to
  • teaspoons calcium water see step #1
  • ½ cup lemon juice bottled
  • cups sugar
  • teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Rinse 3 cups of lightly packed violet flowers and drain. Put drained flowers into a sauce pan or heat proof bowl with lid.
  • Boil water and allow it to cool for 5 minutes before pouring over the violets. Cover and allow the violets to steep for 20 minutes.
  • Using a fine mesh strainer or cheesecloth, drain and discard the violets, reserving the infused water.
  • Measure 4 cups of infused water into a sauce pan. (If necessary, add extra water to meet this measurement.)
  • Add calcium water and lemon juice, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring mixture in sauce pan to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jelly comes back up to a boil. Once the jelly returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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3 Responses

  1. Diane
    | Reply

    Would I be able to use sunflower petals instead of violets?

    • Shelby Collings
      | Reply

      Hello Diane,

      We have never made it with sunflower petals, but we cannot think of a reason that wouldn’t work.

  2. Erin Sewell
    | Reply

    I used this recipe as a base for sumac jelly. I steeped 12 ripe stalks of sumac berries, the bright crimson ones, in 9 cups of boiling water. I got 8 cups of liquid and then doubled your recipe, with a bit less lemon juice because sumac is already acidic. I suspect it would be delicious with maple syrup in place of some white sugar.

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