Wild Violet Jelly
A beautiful lavender colored jelly created from wild violet tea
Servings: 16
Equipment
- Cheese Cloth or Mesh Strainer
- Quart Canning Jar
- 6 Half Pint Jelly Jars with Rings and Lids
- Pint Canning Jar (optional)
Ingredients
- 1 pint (2 cups) wild violet flowers
- 4 cups boiling water
- 3 tbsp bottled lemon juice
- 4 1/2 cups sugar
- 1 package powdered pectin
Instructions
- Harvest 1 pint (2 cups) of wild violet flowers. Be sure they are clean and rid of debris. Place inside a clean quart jar with lid and ring.
- Pour boiling water over violets, filling the jar. Cover. Allow to cool to room temperature. Place in fridge to steep for 4-24 hours.
- Prepare water bath canner by filling with water so that the jars will have at least 2 inches of water over them when placed inside. Begin to heat. Clean and prep canning jars, rings, and lids. Set aside.
- Strain flowers from tea using cheese cloth and mesh strainer. Remove any flower debris and discard. Measure 3 cups of tea, adding water if necessary. Pour into a non-reactive kettle.
- Measure sugar in a separate bowl. Set aside. Add pectin and lemon juice to tea. Heat over medium high heat. Bring to a rolling boil, stirring often.
- Once rolling boil has been reached, stir in sugar. Continue to stir until rolling boil is reached again. Time for exactly one minute, stirring constantly.
- Remove from heat. Pour into prepared jelly jars, leaving 1/2 inch head space. Wipe rims of jars, put on lids and rings, tightening to finger tip tightness.
- Process in water bath canner for 10 minutes. Remove from heat. Allow to sit in canner 5 additional minutes. Remove from canner, place on counter, and let sit for at least 24 hours.
Notes
More in depth directions regarding canning jelly can be found with the directions with powdered pectin. Be sure to read through those directions as well.