foraged violet jelly

Yesterday my son and I went to a friend’s farm and picked a whole grocery bag full of dandelions, then came home and picked violets from our back yard. My baby was more interested in trying to eat the flowers than adding them to the bag but he still had a blast!

Both types of flowers were then turned into delicious jellies! The whole process of making dandelion jelly looks like working with pee so I didn’t take a lot of pictures, but from start to finish the violet jelly was beautiful! It has a slightly grape-ish flavor but is much lighter and more floral than typical grape jelly.

- 2-3 cups violet blossoms

- 2.5 cups boiling water

- juice of one large lemon

- one packet (49g) fruit pectin

- 3.5 cups white sugar

- add violets to heat-proof jar or bowl and then pour boiling water over them. The color will start off light blue and deepen to navy over an hour or so. Let the violets sit for 3-4 hours or overnight.

- strain out flowers and add lemon juice to remaining liquid. The color will instantly turn from navy to a beautiful magenta.

- add violet water/lemon juice to a saucepan. Add in the pectin and bring to a boil.

- add all sugar at once and return to a boil, stirring constantly. Boil for one minute.

- ladle jelly into prepared jars and add lids and rings. Let cool for 6-8 hours before putting in the fridge

This is not a canning recipe so these jars are not sealed! They’ll keep for about two weeks in the fridge but you can also process them in a water bath for five minutes to extend the shelf life, no refrigeration required til opened!

#springbreak #parentsoflemon8 #foraging #edibleflower #cottagecore #lemon8food #food #ediblegardening