Conserve De Violettes - Violet Preserves

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READY IN: 30mins
Recipe by mollypaul

A romantic, turn of the century recipe from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to for the current information.

Ingredients Nutrition

  • 2 ounces violets, freshly gathered (petals only)
  • 12 cup water, boiling
  • 3 cups sugar


  1. Steep petals in boiling water for ten minutes.
  2. Pound into a paste.
  3. Add sugar and cook until thick; pour into a clean jar and seal.

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