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Violet Jelly

 Violet Jelly
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
40 ServingsPrep: 40 min. + standing Process: 5 min.


  • 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


  • 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. Yield: about 5 half-pints.
Editor's Note: Only pick flowers from chemical-free woods or lawns. Also, be sure your blossoms come from the common wild violet,

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Violet Jelly (continued)

Editor's Note: not the African violet houseplant, which is inedible. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts: 1 serving (2 tablespoons) equals 86 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 22 g carbohydrate, trace fiber, trace protein.