Make your own jelly with Wild Violet blooms!

Dietary Needs: Dairy-free, Gluten-free, Kid-friendly, Nut-free, Vegan, Vegetarian

Recipe By: Justin Beaver, Executive Chef / Board Member


  • 2-3 cups violet blooms, loosely packed*
  • 2 ½ c boiling water
  • Juice of 1 lemon
  • 3 ½ c sugar
  • 1 packet pectin (I use Sure Jell brand)

Make your own jelly with Wild Violet blooms!

Cooking Steps

  • 1
    Rinse your blooms to remove any dirt.
  • 2
    Pour the boiling water over the blooms and allow them to steep for at least two hours.
  • 3
    Strain the flowers out of the liquid. Reserve the liquid and discard the flowers.
  • 4
    Add the lemon juice to the liquid and watch the color change from purple to bright pink.
  • 5
    In a sauce pot combine the liquid with the pectin. Stir to dissolve the pectin and bring to
  • 6
    a heavy boil for 1 full minute.
  • 7
    Add the sugar all at once, continue stirring, and return the jelly to a boil for 1 minute.
  • 8
    Carefully ladle the jelly into jars.
  • 9
    If canning-process for ten minutes. Jelly will last about 1 year at room temperature.
  • 10
    If not canning, allow to cool, then store in the fridge for about 2 weeks.

Recipe Notes

As with any foraged food, be sure you have correctly identified the plant before consuming.

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