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Violet Jelly Herbal Recipe

Violet Jelly

Take Your Pick!

Three variations of Violet Jelly to try. One utilizes an infusion as a main part of the recipe.

Violet Jelly

Fill a 1 quart jar with blue violet blossoms. Cover with boiling water. Put a lid on the jar and let the blossoms infuse for 24 hours. Next day, strain liquid and discard spent flowers.

Violet Jelly Variation

2 cups of violet infusion (See below)
Juice of 1 lemon
1 package of powdered pectin
4 cups sugar

Combine everything except sugar and bring to a boil. Then add sugar all at once and bring to a rolling boil for 1 full minute. Pour into jelly jars and seal.

Combine 1-3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute. Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.

You'll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.

Makes about 4 half-pints.


Take 2 1/2 ounce of Violet leaves, freshly picked. Wash them clean in cold water and place them in a stone jar and pour over them 1 pint of boiling water. Tie the jar down and let it stand for twelve hours, until the water is green. Then strain off the liquid into a well-stoppered bottle and the tea is ready for drinking cold at intervals of every two hours during the day, taking a wineglassful at a time until the whole has been consumed each day.

Violet and Crab Apple Jelly

Try this violet jelly recipe where the combination of violets and crab apples make for a very exotic jelly.

1 pint blue violet flowers
6 to 8 partially ripe crab apples
2 cups sugar per cup of liquid
3 oz liquid pectin

Fill a pint jar completely with the flowers. Cover blossoms with boiling water and cover. Keep out of bright light and allow to stand for 24 hours. The next day, core and remove blossom remnants from apples.

Cut into quarters, then place them into a saucepan and cook over a medium heat till soft. Mash fruit with a potato masher. Strain apple mash through a jelly bag, then combine recovered juice with the strained violet infusion and measure. Place in pan and bring mixture to a boil for 1 full minute. Add sugar and pectin and bring to a hard boil for 1 full minute.

Remove from heat, skim surface and pour into hot, sterile jelly jars and seal.

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