how to make wild violet jelly

Daniel Parker

3 min read

·

19-01-2025

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Wild violet jelly is a unique and delicious treat, showcasing the delicate floral notes of violets. This guide will walk you through the process of making this exquisite spread, from foraging to the final jar.

Foraging for Wild Violets

Before you begin, you'll need to gather your violets. Important Note: Only harvest violets from areas free from pesticides and herbicides. Identify your violets carefully to ensure you're picking the correct species. Avoid picking violets near roadsides or industrial areas.

Tips for successful foraging:

• Timing: The best time to harvest is in spring when the violets are in full bloom.
• Quantity: You'll need a significant amount of violets; plan on approximately 2 cups of packed blossoms for each cup of finished jelly.
• Location: Look for sunny meadows and woodland edges.

Gathering and Preparing the Violets

Once you've collected your violets, gently rinse them under cold water to remove any dirt or debris. Remove any stems or leaves. You'll only be using the petals. The petals can be bruised slightly to release their color and flavor, but avoid excessive crushing.

Pro Tip: Wear gloves during this process as violet petals can stain your hands.

Making the Violet Jelly

This recipe uses a pectin-based method for setting, ensuring a firm jelly. Adjust sweetness to your preference.

Ingredients:

• 4 cups packed wild violet petals
• 4 cups water
• 7 cups sugar
• 1 pouch liquid pectin (such as Sure-Jell)
• 1/2 cup lemon juice

Instructions:

1. Infuse the petals: Combine the violet petals and water in a large saucepan. Bring to a boil, then reduce heat and simmer gently for 15 minutes. This allows the violets to infuse their color and flavor into the water.
2. Strain the mixture: Line a fine-mesh sieve with cheesecloth and place it over a large bowl. Carefully pour the violet mixture through the sieve, pressing gently on the petals to extract as much liquid as possible. Discard the petals. You should have approximately 4 cups of violet-infused liquid.
3. Combine ingredients: Return the strained liquid to the saucepan. Add the lemon juice and bring to a rolling boil over high heat.
4. Add pectin and sugar: Stir in the liquid pectin. Bring the mixture back to a full rolling boil for one minute, stirring constantly. Remove from heat.
5. Add sugar: Immediately stir in the sugar. Stir until completely dissolved. Return to a rolling boil for one minute, again stirring constantly.
6. Skim off foam: Remove from heat and skim off any foam that forms on the surface.
7. Canning: Carefully ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes (adjust processing time based on your altitude).
8. Cool and store: Let the jars cool completely. You should hear a popping sound as the jars seal. Store in a cool, dark place.

Tips for Success

• Use fresh violets: The fresher the violets, the better the flavor and color of your jelly.
• Sterilize jars and lids: Proper sterilization is crucial for preserving the jelly. Follow the instructions on your canning equipment.
• Test for setting: Before canning, you can perform a wrinkle test to ensure the jelly is setting properly. Place a small amount of the hot jelly on a chilled plate. If it wrinkles when you push it with your finger, it's ready to can.

Serving Suggestions

Wild violet jelly pairs exceptionally well with:

• Cream cheese and crackers: A simple and elegant appetizer.
• Yogurt and granola: Add a touch of floral sweetness to your breakfast.
• Cakes and pastries: Use it as a filling or glaze.
• Meat dishes: The floral notes can surprisingly complement some savory dishes.

Enjoy your homemade wild violet jelly! Remember to always prioritize safety and accurately identify plants before consumption. Remember to always check local regulations before harvesting wild plants.