Best Violet Blossom Jelly Recipes

VIOLET JELLY

Steps:

• Rinse and drain blossoms; place in a large heat-resistant glass bowl. Pour boiling water over the blossoms and let stand for 2 hours, stirring occasionally. , Strain and reserve violet liquid, pressing with a spatula to extract all possible color. Discard blossoms. , Measure violet liquid; add enough water to measure 3-1/2 cups (liquid will be blue-green). Stir in pectin, lemon juice and sugar (the liquid will turn a violet color). , Pour into a large stainless steel saucepan; bring to a rolling boil, stirring constantly. Boil 1 minute., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

HOW TO MAKE VIOLET JELLY

Steps:

• Take 2 cups of violet flowers without stems and place them into a wide mouth canning jar. Pour 4 cups of boiling water over them. Allow the violet tea to cool and then place in the fridge to steep for up to 24 hours.
• Strain the violet tea through cheesecloth. You should have 3 1/2 to 4 cups of liquid. Pour this into a large saucepan.
• Add 1/4 cup of lemon juice to the tea. The colour will change from green to purple!
• Add 1 package of powdered pectin and bring it to a boil.
• Add 4 cups of sugar and return the jelly to a boil. continue boiling for 1 to 2 minutes.
• Remove from the heat and stir and skim for 5 minutes.
• Pour into jelly jars leaving 1/4 inch of head space. Wipe the rims and add lids and rings.
• Process in a water bath canner for 10 minutes or according to your altitude.
• Remove from the canner and place on a towel for 24 hours until the seals have set.

VIOLET JELLY

Steps:

• 1. Make an infusion with violets and water by placing your blossoms in a glass jar and covering them with boiling water. Put a lid on the jar, and set aside for 24 hours. The infusion will turn a murky bluish green. Strain and discard the violets. Add the lemon juice to the violet infusion, and it transforms to a clear lavender pink. Stir in powdered pectin, and bring to a boil. Add 4 cups sugar, bring to a boil again, and boil vigorously for one minute. Skim if necessary. Pour into sterile jars and seal. Makes approximately 2½ cups jelly.

VIOLET JELLY

Steps:

• Bring 3 cups of water to a boil in a saucepan
• While the water heats, place the violet flowers into a heatproof container or pitcher.
• Pour the boiling water over the flowers.
• Cover the container with a saucer or plate, and steep for 4 hours.
• After 4 hours, the tea should be a bright or dark blue or teal color.
• Strain out the spent plant matter (make sure to squeeze it in your fingers to get every last drop of tea out!)
• You should have roughly 2 1/2 - 2 3/4 cups of liquid after straining.
• Either use this tea immediately to make jelly, or freeze it for later use in a tight-sealing container. Frozen tea will be good for 3 months.
• If you taste it, it won't taste very good at this stage! But don't worry, and don't toss your tea out. It'll transform soon enough!
• If you're water bath canning, start heating the water in your canner.
• Heat your jars by keeping them in the water bath canner, a pot of boiling water, or your dishwasher set to sanitize cycle. (You want them hot when pouring in hot jelly, or they could crack.)
• Add the lemon juice to the tea. (Enjoy watching the moment the color changes in front of your eyes!)
• Add the tea and lemon juice to the heavy stockpot.
• Measure 2 1/2 cups of sugar into a bowl.
• Scoop out 1/4 cup of that sugar and place it into a new bowl.
• Add the pack of pectin to the smaller bowl of sugar (containing 1/4 cup) and stir well.
• Add this to the violet & lemon juice mixture in your pot, and mix. Set it all on a burner turned to high heat.
• Stir constantly until the mixture reaches a full rolling boil.
• Add the remaining sugar and return it to a full rolling boil, stirring constantly.
• Boil for one minute, still stirring constantly. The jelly will boil up significantly at this point.
• After one minute, remove the pot from the heat.
• Working quickly but carefully, remove the hot jars onto a towel, and ladle or pour the hot jelly mixture into them.
• If you plan to water bath can your jelly, leave a 1/4 inch headspace at the top of each jar.
• Wipe the rims with a damp paper towel. This removes sticky reside that might keep the jar from sealing well.
• Cover each jar with a lid and screw the ring on firmly.
• Once cool, store in the fridge for up to 3 weeks OR for longer storage of 1 year, water bath can your jelly.
• After filling the jars, and adding the lids/rings, carefully lower them into the hot water of a water bath canner. (Use a canning rack if available, or a canning jar lifter.)
• Cover the canner with its lid.
• Heat the water to a boil over medium high heat.
• Boil the jars, with the lid on the canner, for 10 minutes.
• After 10 minutes, remove the lid carefully (watch for steam!), and remove the jars.
• Place the jars on a towel and leave them undisturbed for at least 12 to 24 hours.
• Any jars that don't seal should be kept in the refrigerator and used within 3 weeks. Successfully sealed jars are shelf-stable and can be stored for 1 year. Once opened, refrigerate and use within 3 weeks.

KUDZU BLOSSOM JELLY

Steps:

• Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
• Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
• Strain liquid through a colander into a Dutch oven, discarding blossoms.
• Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
• Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.
• Remove from heat; skim off foam with a spoon.
• Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
• Wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling water bath 5 minutes.
• Cool jars on wire racks.
• NOTE: Blossom liquid is gray until lemon juice is added.

VIOLET BLOSSOM JELLY

Steps:

• Wash blossoms and place in 1 quart jar.
• Cover with boiling water.
• Cover jar and let steep until next day.
• Strain using cheese cloth.
• Add 2 tbsp lemon juice and pectin.
• Bring to boil.
• Add sugar and return to boil for one minute.
• Pour into hot, sterilized jars and seal.