Friday 22 April 2016

Wild Violet Jelly

I did the Violet Jelly last night fairly easy to do.
 I will start from the beginning,
In case any of you want to have a  go

Pick 2 cups of wild violet flower heads.
 rinse under running cold water and pick out any stray vegetation,
you want just the heads so remove any stems.
Pour over 2 cups of boiling water stir and leave to steep for 24 hours.
Next day
Strain the flower heads and press out as much liquid as possible
 Into a saucepan add the liquid from the flower heads
add 1/4 cup of lemon juice, the liquid changes to lovely violet colour
 Add sachet of pectin and 2 cups of white sugar, you want to use white to get a nice clear jelly
bring to the boil stirring to dissolve the sugar and pectin,
bring to a rolling boil and continue until the jelly reduces and starts to thicken or like I did use a thermometer and bring to a jam setting temperature 220f 
 Have some jars sterilised ready, I did mine in the oven and lids i soak in boiling water, pour in the jelly and leave to cool.
Now a couple of recipes I read said to water bath for 10 mins, another couple didn't water bath, I water bathed mine.
 Here they are today all set and a stunning colour.
Give it a go its easy.


  1. Replies
    1. even better when you hold it up to the sun

  2. Such a lovely colour, have you tasted it yet? I'd love to know what it is like xx

    1. There is a light violet taste with lemon

  3. Replies
    1. It is a very delicate jelly perfect for afternoon teas

  4. If you are using pectin, do you need the lemon juice too? I quite fancy a purple jelly but all the recipes online say to use lemon juice :-)

    1. Pectin helps the set, Lemon juice helps to bring out the colour and taste

  5. What does it taste of? Love the colour.

  6. Another thing that I never knew of before I read your blog! I always find out and learn new things here. I am intrigued by the jelly, does it have a scent or just a flavour? I just wondered! xx


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