Back to Violet Jelly

Print Options


Card Sizes

Violet Jelly Recipe

Violet Jelly Recipe

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
TOTAL TIME: Prep: 40 min. + standing Process: 5 min. YIELD:40 servings


  • 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


  • 1. 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.
  • 2. Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms.
  • 3. 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).
  • 4. Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute.
  • 5. 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.

Nutritional Facts

2 tablespoon: 86 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

Reviews for Violet Jelly

Sort By :
ChevalDeLis User ID: 4388194 72995
Reviewed May. 1, 2013

"What an unusual recipe, but quite tasty! It's a very delicate flavor; I put it on cornbread with a touch of butter. The color is superb, especially contrasted with the yellow of the butter/cornbread. It tastes like standing in the middle of a field of clover on a warm day...a bit grassy and not over sweet! Will be perfect to open up a jar next January and be transported right into spring."

Loading Image