Wild Violet Jelly
Wild violets pop up all over the fields and yards in springtime. They’re edible and packed with benefits. This jelly turned out terrific after a bit of tweaking and trial and error. (story of my life). It’s extremely easy and makes for fun little gifts since it yields too much for someone that isn’t a huge fan of sweets.
Ingredients
- 3 cups of fresh wild violets
- 4 cups boiling water
- 2 TBSP lemon juice
- 3 cups cane or regular sugar
- 2 1/2 pouches of pectin I use this one
Instructions
- Pour boiling water into a mason jar with violets. Stir and cover for 24 hours. Be sure to keep this in a cool, dark area.
- Strain out the liquid into a pan after 24 hours (I use a coffee filter).
- Bring the wild violet “tea” and lemon juice to a boil for one minute. Add your sugar and pectin then bring back to a good boil. As soon as my pan starts to boil, I remove it from the heat. Over boiling tends to make the jelly too runny.
- Place your jelly into sterilized mason jars and vacuum seal if storing. This can be stored in the fridge for a couple of weeks, or properly vacuum sealed/canned for up to 2 years.