Springtime is a beautiful time to enjoy wildflowers as edible treats. Violets are one of my favorite spring flowers; use them to create a beautiful, delicious jam loaded with vitamin C. Arriving just in time for Mother’s Day, this delightful fuchsia-colored jeweled jam makes the perfect gift, especially when paired with scones, tea, honey, a handmade tea towel, and a novel, all placed in a reusable basket. It can also fill the center of a white cake decorated with confectioner’s sugar.
Serves: Creates 16 oz of jam (2 8-ounce jelly jars)
- 1 quart violet blossoms
- 4 cups boiling water
- Juice of one fresh lemon
- 1 3/4 oz. fruit powdered pectin (such as Sure-Jell)
- 4 cups sugar
- 1/2 teaspoon unsalted butter
- Fill a one-quart jar with freshly picked violet blossoms and cover it with boiling water to make tea. Steep for 24 hours; strain.
- After violets have steeped: If you are canning the jelly, prepare a water bath canner before beginning as directed by the manufacturer’s instructions. Skip this step if you plan on refrigerating or freezing your jelly.
- Add 2 cups of violet tea, the juice of one lemon, and the fruit pectin in a six-quart pot. Bring to a boil.
- After the hard boil, add the sugar and butter. (this helps to eliminate foaming on the top of the jelly). Be sure to incorporate and bring the mixture back to a full rolling hard boil for 1 minute.
- Ladle into sterilized 4 or 8-oz jars, leaving 1/4 inch headspace, and seal with 2-part lids.
- If canning, process the jars in a water bath canner for 10 minutes if canning. Canned correctly in a water bath canner, sealed jars should keep at room temperature for at least 12 months. If you are not canning the jelly, it should be stored in the refrigerator and used within a few weeks.
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer