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  • Listener Recipe

Violet Jelly

Submitted by listener Yvonne D.

Springtime is a beautiful time to enjoy the wild variety of wildflowers as edible treats. There is a long-time history of edible Violets and Dandelions used in salads, candies, jelly, and sugared decorations for cakes, and they are popping up everywhere. Violets are one of my favorite spring flowers; use them to create a beautiful, delicious jam loaded with vitamin C.  

Jelly made from Violet's arrives just in time for Mother's Day, Birthday Gift, or any day. This delightful fuchsia-colored jeweled jelly, paired with scones, tea, honey, a handmade tea towel, and a novel, all placed in a reusable basket, makes for a beautiful gift. It can also fill the center of a white cake decorated with confectioners' sugar.

Makes 2 Batches of jelly using 8-ounce jelly jars.


1-quart Violet blossoms

4 cups boiling Water

Juice of one fresh Lemon

1 3/4 oz. Fruit Powdered Pectin (Such as Sure-Jell)

4 cups Sugar

1/2 teaspoon unsalted Butter


If canning, prepare a water bath canner before beginning as directed by the manufacturer's instructions. Skip this step for a refrigerator or freezer jelly.

Fill a one-quart jar with freshly picked Violet blossoms and cover it with boiling Water to make tea. Steep for 24 hours; strain.

Add 2 cups of Violet Tea, the juice of one Lemon, and the Fruit Pectin in a six-quart pot. Bring to a boil.

After the hard boil, add the Sugar and Butter. (This helps eliminate foaming on the top of the jelly.) Be sure to incorporate and bring the mixture back to a full rolling hard boil for 1 minute.

Ladle into sterilized four or 8-oz jars, leaving 1/4 inch headspace, and seal with 2-part lids.

If canning, process the jars in a water bath canner for 10 minutes. Canned correctly in a water bath canner, sealed jars should be kept at room temperature for at least 12 months. If not canned, the jelly should be stored in the refrigerator and used within a few weeks.

Submitted by listener Yvonne D.

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