Best Violet Jam Recipes

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VIOLET JELLY



Violet Jelly image

For a beautiful jelly to give as gifts, I make this jelly. Not only is it delicious but it will impress all!- Bernard Bellin, Franklin, Wisconsin

Provided by Taste of Home

Time 45m

Yield about 5 half-pints.

Number Of Ingredients 5

8 cups fresh violet blossoms
3-1/2 cups boiling water
1 package (1-3/4 ounces) powdered fruit pectin
1/2 cup lemon juice
4 cups sugar

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.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

VIOLET JELLY



Violet Jelly image

Spring is upon us and the wild violets are about to spring forth. Take this time to gather them up for recipes and future use. Check out my other recipes for violets

Provided by Stormy Stewart

Categories     Jams & Jellies

Number Of Ingredients 5

2 c fresh violets
2 c boiling water
1 lemon (juice from) 4 tablespoons
1 pack powdered pectin
4 c sugar

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 JAM



Violet Jam image

Here in North Carolina, wild violets grow everywhere in the spring. Here is a way I found on Chef2Chef to preserve them. I haven't tried this yet, but will in the spring. This recipe originally comes from England.

Provided by Sharon123

Categories     European

Time 13m

Yield 3 cups

Number Of Ingredients 5

1 1/2 cups wild violet blossoms
1 1/2 cups water, divided
1 medium lime, juice of
2 1/3 cups sugar
1 (1 3/4 ounce) package dry pectin

Steps:

  • Rinse violet blossoms well and place in a blender or food processor.
  • Add 3/4 cups water and the lime juice; blend well.
  • Gradually add sugar, blending until a smooth paste is formed.
  • In a saucepan, mix the pectin and remaining water; bring to a boil and boil for 1 minute.
  • Add to blender and blend for 1 minute.
  • Quickly pour into prepared jars and seal.
  • This turns a beautiful purple color.

Nutrition Facts : Calories 659.2, Fat 0.1, Sodium 36, Carbohydrate 171.6, Fiber 1.5, Sugar 155.6, Protein 0.1

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