Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. This delicate violet jelly is fun to make and a delight to receive. Add 4 cups sugar, bring to a … Here is the recipe in quick and dirty form for those who don’t need the step by step: Violet Jelly – yields approximately 5 half-pint jars – 2 Cups Violet flowers – 2 Cups boiling water – 1/4 Cup lemon juice – 4 Cups sugar – 1 package liquid pectin (3 ounces) Pick any … Ultra Violet Lilac and Wild Rose Jelly: This delicate jelly is made from a handful of spring blossoms.

2 to 3 cups loosely packed violet blooms; the juice of one large lemon; 2 1/2 cups boiling water; 1 package of Sure-Jell pectin; 3 1/2 cups sugar; Directions to Make Violet Flower Jelly Step 1 – Make a Violet Infusion. 5.

Remove from heat and skim the top is needed. Gather your flowers on a dry day from a pesticide-free area, stuffing as many in the jar as you can to ensure a nice deep color.

The recipe and procedure is very similar to making honeysuckle jelly.

The result is a jam with a perfectly sweet, subtly floral flavor that all but glows with an irresistible magenta hue; I could not help but bake up some fresh Greek yogurt biscuits in order to celebrate its beauty. Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar.

Instructions. Summer in a jar. Contributed by Diane Rhoads, Violet Jelly is a low-sugar cooked jelly made with Pomona’s Universal Pectin. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours. Stir in powdered pectin, and bring to a boil. This jelly is the kids’ favorite… and our first ever entry into the KY State Fair, winning 2nd Place in it’s category! Jelly Violet Jelly. The violet jelly recipe that seems to be “the internet standard” has 4 cups of sugar, but I reduced it by half. Pour 4 cups of boiling water over them. Makes approximately 5 half-pint jars. For this easy to make yummy jelly recipe, you’ll need: 2 to 3 cups fresh violet flowers; 2 1/2 cups boiling water; the juice of one large fresh lemon; 3 1/2 cups sugar; 1 package Sure-Jell pectin.

Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. Needed: 2 cups of wild violet flowers (soaked & gently rinsed from bugs) 2 ½ cups of boiling water. The final product is a mildly sweet jelly with a delicate floral taste. Add sugar and pectin then bring back to a hard boil – then let boil one minute. Homemade Violet Jelly Recipe Ingredients Needed.

Violet Jelly.

In a pan, mix 3 ½ cups of the violet liquid and lemon juice then bring to a boil and let boil one minute.

The jelly starts out as a beautiful violet liquid. The finished product is delicious with a taste similar to grape jelly. Wild Violet Jelly.

INGREDIENTS A great first project for beginning canners, the color of this jelly is just magic.

After the addition of the lemon juice and pectin, it turns a vibrant pink.



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