Are you looking for a unique and delicious way to enjoy the beauty of spring? Look no further than wild violet jelly! This edible flower has a delicate flavor that is perfect for preserving in a sweet and tangy jelly. With this wild violet jelly canning recipe, you can enjoy the taste of spring all year round.
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To make this violet jelly, you’ll need to gather wild violets in the spring when they are in full bloom. Don’t worry if you’ve never foraged before, wild violets are easy to identify and can be found in many areas.
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Once you have your violets, it’s time to turn them into jelly. This recipe is simple and straightforward, making it a great option for beginners or experienced canners alike.
Not only is wild violet jelly a delicious treat, but it’s also a beautiful addition to any pantry or gift basket. The vibrant purple color and delicate flavor make it a unique and impressive gift for friends and family.
So why not give this wild violet jelly canning recipe a try and add a touch of spring to your kitchen?
Gathering Wild Violets
If you’re looking to make wild violet jelly, the first step is to gather the violets. Here are some tips to help you identify, forage, and prepare the violets for canning.
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Identifying Edible Violets
Wild violets are small, delicate flowers that bloom in the spring. They can be found in many different colors, including purple, blue, white, and yellow. When foraging for violets, it’s important to make sure you’re gathering the right kind. Some violets are not edible and can be toxic.
To identify edible violets, look for the following characteristics:
- Heart-shaped leaves
- Five petals
- A spur on the back of the flower
- A sweet fragrance
If you’re unsure about whether a violet is edible, it’s best to err on the side of caution and not gather it.
Foraging Best Practices
When foraging for wild violets, it’s important to follow some best practices to ensure that you’re not damaging the environment or putting yourself in danger. Here are some tips to keep in mind:
- Always ask for permission before foraging on private property.
- Only gather violets from areas that have not been treated with pesticides or other chemicals.
- Avoid picking all the violets in one area. Leave some behind for other foragers and for the environment.
- Be aware of your surroundings and watch out for snakes, poison ivy, and other hazards.
Preparation for Canning
Once you’ve gathered your violets, it’s time to prepare them for canning. Here’s what you’ll need to do:
- Rinse the violets in cold water to remove any dirt or debris.
- Remove the stems and green parts of the flower. You only want the petals.
- Boil the petals in water for a few minutes to extract the flavor.
- Strain the liquid through a cheesecloth or fine mesh sieve to remove any solids.
- Follow your canning recipe to prepare the jars and lids.
Making Violet Tea
Steeping the Violet Petals
To make violet tea, you will need fresh violet flowers. Pick the flowers in the morning when they are at their freshest. Rinse the flowers gently to remove any dirt or debris.
Next, bring water to a boil in a pot. Once the water is boiling, remove it from the heat and add the violet flowers to the pot. Let the flowers steep in the water for about 10 minutes.
Straining the Tea
After the flowers have steeped, strain the tea through a fine mesh strainer or cheesecloth. This will remove any petals or other debris from the tea.
Cooking the Jelly
Combining Ingredients
Now that you have prepared your violet infusion, it’s time to start cooking the jelly. To begin, gather all of your ingredients: violet infusion, sugar, lemon juice, and pectin. Make sure you have the correct measurements as indicated in the recipe.
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In a large pot, combine the violet infusion, sugar, and lemon juice. Stir the mixture until the sugar has dissolved completely. Then, turn up the heat and bring the mixture to a boil.
Reaching the Perfect Boil
When the mixture has reached a rolling boil, add the pectin and stir continuously for one minute. Keep the heat high and stir constantly to prevent the mixture from sticking to the bottom of the pot.
After one minute of stirring, remove the pot from the heat and let it sit for a few minutes. During this time, skim off any foam that has formed on the surface of the mixture.
Next, return the pot to the heat and bring it back to a boil. This time, let it boil for exactly one minute. When the minute is up, remove the pot from the heat and stir in the honey.
Canning Process
Filling the Jars
Before filling your jars with the wild violet jelly, you need to make sure that they are clean and sterilized. You can do this by washing them with hot, soapy water and then placing them in a pot of boiling water for at least 10 minutes.
You can also sterilize them by running them through a quick rinse in the dishwasher and leaving them there until you are ready to use them.
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Once your jars are clean and sterilized, it’s time to fill them with the jelly. Make sure to leave about 1/4 inch of headspace at the top of each jar to allow for expansion during the canning process.
You can use a ladle or a funnel to fill the jars, being careful not to spill any of the jelly on the rim of the jar. You can easily measure the headspace with this inexpensive canning funnel.
Water Bath Canning
After filling your jars with the wild violet jelly, it’s time to process them in a water bath canner. This will help to ensure that the jars are properly sealed and that the jelly will be safe to eat for up to a year.
To begin the water bath canning process, fill your canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, and then carefully lower the jars into the canner using a jar lifter.
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Make sure that the jars are completely covered with water, and then place the lid on the canner. Allow the water to come back to a boil, and then process the jars for 10 minutes.
After the processing time is up, turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel or a rack to cool, and wait for the lids to “pop” to indicate that they are properly sealed.
Violet Jelly Recipe
Ingredients:
- 4 cups of violet petals (make sure they are pesticide-free)
- 4 cups of water
- 1/4 cup of lemon juice
- 4 cups of granulated sugar
- 1 package of powdered pectin*
*Note: I always buy my powdered pectin in bulk from Amazon. It’s much cheaper than buying the smaller boxes. 1 box pectin = 6 tbsp. bulk powdered pectin.
Instructions:
- Rinse the violet petals thoroughly and place them in a large pot. Pour the water over the petals and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
- After simmering, strain the liquid through a fine-mesh sieve or cheesecloth, pressing the petals to extract as much liquid as possible. You should end up with about 3 cups of violet-infused liquid.
- Return the liquid to the pot and stir in the lemon juice and powdered pectin. Bring the mixture to a rolling boil over high heat, stirring constantly.
- Once the liquid is boiling, add the sugar all at once and continue to stir. Bring the mixture back to a rolling boil and let it boil for 1-2 minutes, stirring constantly.
- Remove the pot from the heat and skim off any foam from the surface of the jelly.
- Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids and rings. You can easily measure the headspace with this inexpensive canning funnel.
- Process the jars in a boiling water bath for 10 minutes.
- Once processed, remove the jars from the water bath and let them cool on a towel-lined countertop. As the jelly cools, you should hear the lids pop, indicating a proper seal.
- Store the jars in a cool, dark place and enjoy your homemade violet jelly on toast, scones, or as a sweet addition to your favorite recipes.
Storing and Serving
Shelf Life and Storage
Once your wild violet jelly has been canned and sealed properly, it can be stored at room temperature in a cool, dark place for 1-2 years.
If you notice any signs of spoilage, such as mold growth, discoloration, or an off odor, discard the jelly immediately.
If you have opened a jar of wild violet jelly and have some leftover, you can store it in the refrigerator for up to 3 weeks. To prevent the jelly from crystallizing, keep it in a tightly sealed container. If the jelly appears to be moldy or has an off odor, discard it.
Serving Suggestions
Wild violet jelly is a versatile preserve that can be enjoyed in many ways. Here are some serving suggestions to get you started:
- Spread it on toast or bagels for a delicious breakfast treat.
- Use it as a glaze for roasted meats such as pork or chicken.
- Drizzle it over ice cream or yogurt for a sweet and tangy dessert.
- Mix it into salad dressings or marinades for a unique flavor twist.
No matter how you choose to serve it, wild violet jelly is a delicious and shelf-stable food that is sure to impress.
Frequently Asked Questions
What is the simplest method for canning wild violet jelly?
The simplest method for canning wild violet jelly is the water bath method. After you have filled your jars with jelly, place them in a large pot of boiling water, making sure the jars are covered by at least 1 inch of water. Boil for 10 minutes, then remove the jars and let them cool completely. Check the seals before storing.
Are there any health benefits associated with consuming violet jelly?
Violets are rich in vitamins A and C, as well as antioxidants. Consuming violet jelly may help to boost your immune system and protect your cells from damage. However, it is important to remember that violet jelly should be consumed in moderation as part of a balanced diet.
What are some creative ways to preserve wild violets?
In addition to making jelly, there are many creative ways to preserve wild violets. You can dry them and use them in potpourri, or infuse them in oil or vinegar for use in salad dressings or marinades. You can also freeze them in ice cubes to add a pop of color to your drinks.
How can I infuse jelly with the flavor of wild violets?
To infuse jelly with the flavor of wild violets, simply steep the flowers in hot water for several hours or overnight. Strain the liquid and use it in place of some or all of the water called for in the recipe. Be sure to adjust the sugar and lemon juice accordingly to maintain the correct balance of flavors.
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