I just picked 3 cups of wild violet flowers last night (it takes a little time!).  I just go outside with my 4 cup pyrex measuring cup and pick until I get what I need.  There are a lot of people who consider violets weeds, but I think they're pretty and I always think of the saying "May all your weeds be wildflowers!!"  Make sure that the spot you're picking from hasn't been sprayed with pesticides!

This recipe is from the Old Farmer's Almanac Blue Ribbon Recipes book:

 3 cups violet flowers, stems removed

3 1/2 cups distilled water (I'm assuming they say to use this instead of "city water".  I'm on well water and just use it straight from the tap)

1 package (1 3/4 ounces) powdered pectin

4 cups sugar

Place the flowers in a jar.  Boil the water and pour over the flowers.  Let steep for 24 hours.

Strain the infusion through a cheesecloth-liined strainer.  Allow the liquid to drain fully without pressing the blossoms.  (Pressing will make the jelly cloudy.)  Discard the blossoms.  In a large saucepan, bring the violet infusion and pectin to a full rolling boil.  Add the sugar and stir well.  Bring back to a rolling boil and cook for 1 minute.  Remove from the heat and skim off the foam.  Ladle into 1/2-pint jars, seal with lids, and process in a boiling-water bath for 10 minutes.  Yield:  4 1/2 pints

Enjoy!!

CindyP said:

Wonderful!!!  What type of taste does it have?  Wonder how this would work for other edible flowers?  Or how about putting a washed violet in each jar…….I wonder if it would withstand the heat and still look pretty?

 

Many questions, but my mind is racing! 

It tastes very good — almost like a crabapple jelly and the color is wonderful!  When you steep the blossoms, the liquid will smell kind of like grass, but that taste is not in the finished jelly.  Don't know about putting a violet in each jar.  I  never tried that.  We were vendors at a Farmer's Market last year and the week I had these they sold out very quickly once word got around that I had them!!