Wild Violet Jelly
3 C. of water 4 C. of wild violets 5 C. of sugar 1 package (1.75 oz.) of pectin
*set 3 flowers heads aside
There are a few different ways you can infuse the wild violets into the water, I prefer to make a slow ‘tea’. Because they are such a delicate flower, and I’m really looking to preserve the color, I like to do a two part steep on them in a mason jar. I’ll do half the violets first, and then strain and do the other half. Gently boil the water, and then pour over the violets, let sit for an hour or two, strain the liquid, then add the other half, let sit an hour or two, strain a final time, and then you have your violet liquid. It’s important to add a splash of acid, like lemon juice, just to help balance the pH of the liquid before preserving. This will also change the color, so if you have any kids around this is a cool and fun process to watch. In the batch in the pictures below, I also added the juice of one whole grapefruit, just to add an extra kick and some flavor. This is totally to preference and I didnt have quite enough liquid to start with after my steep, and instead of adding plain water, I went with grapefruit juice, you can use orange or lemon or any citrus for that matter, or totally eliminate that step all together.
Start a low simmer with the liquid, and add the sugar, a cup at a time, until fully dissolved. This is the time I use those extra flower heads we set aside. I like to cut them into little pieces, just to add a visual benefit to the end product, I love seeing little flowers in the jelly. Turn the heat off, let stand until its not bubbling, and then add the pectin. Follow the directions on the pectin package as well, liquid and powder have different steps. Stir until pectin is completely dissolved and incorporated, and assuming you have your jars prepped, go ahead and add your jelly liquid to your jars. I like to use quarter pints for wild edible jellies, mostly because I do a lot of sharing lol, but I also like the variety of jars we use to preserve, and it’s a great way to have enough to last the whole year!
Quarter jars also seal very well when making a thick jelly like this, although they often seal without canning them, it is always a good idea to give them a hot water bath. I always do, just to be on the safe side, unless I only get a few jars, and plan to use them immediately or give them all away. This recipe can be used for other wild edibles as well, and once you become familiar with foraging you will want to make jelly out of everything! Happy Homesteading and please enjoy my friends!
To make a wild violet syrup, just eliminate the pectin
