Violet Jelly.

You will need:

2 heaping cups of fresh violet petals (see note below)
2 C boiling water
1/4 C well-strained, clear lemon juice
4 C sugar
3 oz liquid pectin (Certo)

NOTE: Look for fully opened flowers, not partially opened buds, for better
color and more intense flavor. The violets you want are the wild violets that grow in many parts of the world – there are many varieties, hopefully, some are accessible to you. Please choose violets that have NOT been sprayed. )

Blue Violet Juice

See how blue-ish this is? I let it steep (covered) overnight in the fridge.

Wash petals well, drain and place in a heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24
hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using
immediately, refrigerate up to 24 hours.

Place jars and lids on a rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill.

Purple Violet Juice

And look how PURPLE it turns when you add the lemon juice.

To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface.

Violet Jelly

This recipe made 4 – 8 oz jars and 1 4 oz. jar of jelly.

Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it’s filled, and place flat lid and ring on each before filling the next.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed.
Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars. The flavor and color will vary somewhat due to growing conditions and season – that is part of the joy of working with plants, is the endless variety! The taste is delicate, green/floral.

We’ve successfully used this recipe to make other herb/flower jellies, such as rose, lavender, lemon balm, cinnamon basil, and mint. I look forward to trying it with dandelions in the near future!